Guadalajaran Jalisco Mexican Rice Recipes

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GUADALAJARAN JALISCO MEXICAN RICE



Guadalajaran Jalisco Mexican Rice image

This is an old family recipe passed down from my best friend's mother, who grew up on a ranch in Guadalajara, Mexico.

Provided by commercesd

Categories     Mexican

Time 35m

Yield 3 cups, 2-4 serving(s)

Number Of Ingredients 9

12 ounces tomatoes, very ripe and diced or 8 ounces tomato sauce
1 medium white onion, finely chopped
2 minced garlic cloves, mashed
1 cup long grain white rice, rinsed
1/4 cup canola oil
1 chicken bouillon cube
2 cups water
1/2 cup fresh cilantro, minced
1 lime, juiced

Steps:

  • Process tomato with water until pureed and smooth.
  • Rinse rice in a strainer under cold water until it runs clear- about 1 1/2 minutes. Shake to remove excess water.
  • Heat oil over medium-high heat in heavy skillet about 2 minutes. Cook onion and garlic until golden.
  • Add rice and fry, stirring until light golden, about 4 minutes.
  • Stir in tomato water mixture. Crumble bouillon and sprinkle over rice and water in pan.
  • Increase heat to medium high, and bring to a boil.
  • Cover pan and cook until liquid is absorbed and rice is tender, 10-15 minutes, stirring and checking rice often. Add more water if necessary, but rice is usually done before it sticks to the pan.
  • Stir in cilantro, mix in lime juice and adjust salt to taste.

Nutrition Facts : Calories 652.1, Fat 28.6, SaturatedFat 2.3, Cholesterol 0.3, Sodium 503, Carbohydrate 90.8, Fiber 5.3, Sugar 7.9, Protein 9.6

GINA'S MEXICAN RICE



Gina's Mexican Rice image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 large yellow onion, diced
4 garlic cloves, chopped
2 cups long-grain white rice
4 cups chicken broth
1 packet sazon seasoning with coriander and annatto (recommended: Goya)
2 small plum tomatoes, diced
Salt and freshly ground black pepper
3 tablespoons freshly chopped cilantro leaves

Steps:

  • Heat the oil a large saucepan over medium heat. Add the onion and garlic and saute until tender and translucent. Add the rice, chicken broth and the sazon packet and stir until the rice is coated with the oil and toasted. Stir in the tomatoes and season with salt and pepper. Reduce the heat to low and cover with a lid. Cook until the rice is tender and all of the liquid is absorbed, about 15 to 20 minutes. Remove the lid and fluff with fork. Gently fold in cilantro and transfer to a serving bowl.

GUATEMALAN RICE



Guatemalan Rice image

My Guatemalan sister-in-law taught me how to make this rice. In Guatemala, it is served with almost any meal, and is accompanied by black beans, salsa, and corn tortillas.

Provided by ruth1234

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 26m

Yield 2

Number Of Ingredients 8

1 ½ tablespoons vegetable oil
1 cup long-grain rice
1 tablespoon minced onion
1 tablespoon minced tomato
2 cups water
2 tablespoons chopped carrot
1 tablespoon chopped celery
2 teaspoons chicken bouillon granules

Steps:

  • Heat oil in a large skillet over medium-high heat. Add rice, onion, and tomato; cook and stir until rice turns light golden brown, 3 to 4 minutes.
  • Stir water, carrot, celery, and chicken bouillon into the skillet. Simmer until most of the water is absorbed, about 8 minutes. Cover and simmer until rice is tender, 5 to 8 minutes more.

Nutrition Facts : Calories 440 calories, Carbohydrate 75.8 g, Cholesterol 0.3 mg, Fat 11.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 392.3 mg, Sugar 1.2 g

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