Mexican Rice And Vegetables Recipes

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MAMACITA'S MEXICAN RICE



Mamacita's Mexican Rice image

My mother-in-law gave me this basic Mexican rice recipe that I've updated. Here it is.

Provided by Armi

Categories     Side Dish     Vegetables     Green Peas

Time 35m

Yield 6

Number Of Ingredients 11

1 cup long-grain white rice
1 tablespoon vegetable oil
1 onion, minced
1 clove garlic, minced
1 ½ cups chicken broth
1 tomato, seeded and diced
½ teaspoon ground cumin
½ teaspoon Spanish saffron
salt and ground black pepper to taste
¼ cup frozen peas and carrots, thawed
1 sprig fresh cilantro

Steps:

  • Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
  • Stir peas and carrots into cooked rice; garnish with cilantro.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 29.6 g, Fat 2.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 34.1 mg, Sugar 1.4 g

MEXICAN RICE AND BEANS



Mexican Rice and Beans image

Spicy, delicious Mexican rice and beans.

Provided by Afzal Najam

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, diced
1 small poblano pepper, diced
1 clove garlic, chopped
1 cup basmati rice
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons tomato paste
2 cups vegetable broth
1 (14 ounce) can pinto beans, rinsed and drained

Steps:

  • Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
  • Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 59.2 g, Fat 8.8 g, Fiber 6.9 g, Protein 9.8 g, SaturatedFat 1.3 g, Sodium 624.3 mg, Sugar 3.9 g

MEXICAN RICE WITH VEGETABLES



Mexican Rice With Vegetables image

Make and share this Mexican Rice With Vegetables recipe from Food.com.

Provided by Andtototoo

Categories     Rice

Time 47m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 tablespoons oil
1/2 onion, finely diced
2 teaspoons garlic, minced
1 serrano chili, minced
1/2 green bell pepper, finely diced
2 cups rice
1 tomatoes, diced
1/4 cup frozen corn, thawed
1/2 carrot, grated
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 3/4 cups chicken broth
1/2 cup frozen peas, thawed
1 teaspoon salt
1/4 cup fresh cilantro, chopped, for garnish

Steps:

  • In a large nonstick frying pan or a dutch oven put the oil and onion.
  • Stir-fry over medium heat for 5 minutes.
  • Move the onion to the side of the pan and add the garlic.
  • Stir-fry the garlic until the edges are just starting to brown, and then incorporate the garlic into the onion.
  • Add the minced green chili and the green bell pepper and stir-fry for 3 more minutes.
  • Add the rice and stir-fry for 2-3 minutes, until all of the rice grains have gotten covered with the oil and the rice has had a chance to fry a bit.
  • Add the tomato, corn and the carrot, cumin and oregano.
  • Stir-fry for one more minute.
  • Add the chicken broth (or vegetable broth or water).
  • Bring the mixture to a good boil, cover, reduce heat to very low and cook for 20 minutes.
  • Remove from heat and let the rice rest, covered, for a few minutes.
  • Stir in the peas and salt.
  • Check for salt and then garnish with cilantro.
  • You may eliminate any of the vegetables that you don't like.

MEXICAN RICE AND VEGETABLES



Mexican Rice and Vegetables image

Dress up any mexican meal with this easy, tasty side dish. For a complete meal serve with avocado slices drizzled with lime juice, warm Tortillas.

Provided by Barb G.

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons canola oil
2/3 cup chopped green bell pepper
1/2 cup chopped onion
1 cup rice
2 cups chicken broth
1 (4 ounce) can diced green chilies
1 large tomatoes, diced
1/3 cup shredded cheddar cheese

Steps:

  • Heat oil in medium skillet.
  • Add bell pepper and onion; cook until tender.
  • Add rice: cook for 3 minutes.
  • Add broth, chiles and tomato; bring to gentle boil.
  • Cover; cook for 25 to 30 minutes or until rice is tender and liquid is absorbed.
  • Fluff rice.
  • Season with salt and pepper.
  • Sprinkle with cheese.
  • Serve.

Nutrition Facts : Calories 327.5, Fat 11.3, SaturatedFat 2.8, Cholesterol 9.9, Sodium 446.1, Carbohydrate 46.9, Fiber 2.4, Sugar 4.5, Protein 9.4

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