Latin Style Fried Rice Recipes
(WEB EXCLUSIVE) ROUND 2 RECIPE: MEXICAN FRIED RICE
Steps:
- In a large skillet, over medium heat, fry the bacon until just crisp. Add the jalapenos and saute until slightly softened. Stir in the Zesty Rice Salad and cook until rice is heated through. Add corn, diced tomatoes, and chili seasoning. Continue to fry on medium heat until corn is cooked and tomatoes are hot. Season with salt and pepper, to taste. Sprinkle with chopped cilantro before serving.
- Heat oil over medium heat in a medium sauce pot. Add garlic, and rice and saute for 2 minutes until rice is toasted. Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove to a baking sheet and let cool.
- In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro. Mix well and serve.
BEST SPANISH RICE
The combination of picante sauce and chicken broth makes this easy recipe very tasty!
Provided by Angela Sims
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
- Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g
MEXICAN FRIED RICE
Make and share this Mexican Fried Rice recipe from Food.com.
Provided by litldarlin
Categories Mexican
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In 12" skillet, heat oil, add rice.
- Cook until golden brown, stirring frequently.
- Stir in remaining ingredients.
- Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes.
Nutrition Facts : Calories 175.7, Fat 4.8, SaturatedFat 0.7, Sodium 391.3, Carbohydrate 30.1, Fiber 1.6, Sugar 2.5, Protein 3.3
LATIN-STYLE FRIED RICE
This is my modified healthier variation of a wonderful recipe from Daisy Martinez as seen in "Every Day with Rachael Ray" magazine. The chorizo is so flavorful that you only need 2 links to make the dish tasty. The tofu takes on the flavors of the chorizo nicely. **I usually drain the tofu the night before and leave it in the refrigerator wrapped in a clean kitchen towel to absorb the excess moisture. Don't omit the lemon juice at the very end...it brings all the flavors together!!
Provided by Vino p.o. prn
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a medium nonstick skillet over high heat and coat with cooking spray. Pour the egg substitute into the pan, swirling to coat the bottom, and let cook until set, about 2 minutes.
- Transfer the egg "tortilla" to a cutting board and roll up the egg "tortilla" and slice crosswise into 1/4-inch-thick strips.
- Remove chorizo from casing and break sausage into small pieces.
- In a large skillet over medium high heat and well coated with cooking spray, add the chorizo, tofu, onion and garlic and saute, until the onions are soft and chorizo is cooked.
- Add the white wine and let reduce then add cooked rice.
- Add the soy sauce gradually according to your tastes and the strength of the brand of soy sauce. You may not need the entire 1/4 cup.
- Add the green peas or edamame.
- Cook until heated through. Stir in the egg strips and top with cilantro and season with salt, pepper and a sprinkle of lemon juice to taste.
Nutrition Facts : Calories 428.9, Fat 16.9, SaturatedFat 5.3, Cholesterol 26.7, Sodium 1442.2, Carbohydrate 46.3, Fiber 3.2, Sugar 3, Protein 20.9
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