Grandma Vickys Mexican Rice Recipes

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GRANDMA VICKY'S MEXICAN RICE



Grandma Vicky's Mexican Rice image

I learned to make this rice from my husband's Grandma Vicky. Vicky was born and raised in Mexico and keeps her dishes simple. This is one of my favorite starch dishes and my Niece Erin's too!

Provided by Tee Angel

Categories     Long Grain Rice

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup rice, long-grain
2 tablespoons oil
1/2 cup onion, white, chopped
8 ounces tomato sauce
3 teaspoons chicken bouillon
2 3/4 cups water

Steps:

  • Saute rice in oil until rice begins to brown.
  • Add Onion and cook 2 to 3 minutes.
  • Pour in tomato sauce, water and add chicken bouillon.
  • Bring to a boil.
  • Turn heat to a medium-low. Cover with a lid and cook 20 minutes.
  • Open and sprinkle with black pepper.
  • Let sit about 10 minutes before you serve to absorb any excess fuilds.

VICKI'S SPANISH RICE



Vicki's Spanish Rice image

I wanted to create an easy spanish rice with ingredients I had on hand and this does not dissapoint. The Sazon is optional but very tasty...I've used both the tomato and the azafron flavor and both are good. I always use Uncle Bens converted rice for a fool proof dish every time! Covering the rice with a towel is an old mid-east trick that absorbs any excess water...it really works!

Provided by v.czaska

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 cup converted rice (preferably Uncle Bens)
2 1/4 cups water
2 teaspoons chicken base
1 teaspoon sazon seasoning (1 individual packet)
1/2 teaspoon garlic powder
1 cup chopped tomato
1/2 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup frozen peas
1/4 cup chicken broth
water
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon black pepper
1/8 teaspoon salt
1 tablespoon butter
olive oil

Steps:

  • 1. Bring 2 1/4 cups water, Sazon, garlic, and chicken base to a boil.
  • 2. Meantime, melt butter or oil and saute veggies with cumin, chili,salt,pepper and 1/4 cup chicken broth until tender crisp -- about 5 minutes or so.
  • 3. Add veggies, rice, and peas to boiling water mixture and simmer on very low for 20-25 minutes until liquid is absorbed. No peeking! Remove lid and cover pot with a clean dish towel and then put lid back on until ready to serve. Enjoy!
  • 4. NOTE* on occasion, I've topped this rice with more chopped tomato and green onion - crumbled bacon is also good.

Nutrition Facts : Calories 229.3, Fat 3.7, SaturatedFat 2, Cholesterol 7.6, Sodium 180.7, Carbohydrate 43.2, Fiber 2.6, Sugar 3, Protein 5.4

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