Millers Mexican Rice Recipes
MEXICAN RICE
Restaurant-style Mexican rice can easily be made right at home, and it tastes a million times better too!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes. Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in tomatoes. Serve immediately, garnished with cilantro, if desired.
MAMACITA'S MEXICAN RICE
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
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 II
This is a wonderful side dish for any Mexican dinner.
Provided by Mommyto2
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
- Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Nutrition Facts : Calories 291 calories, Carbohydrate 42.4 g, Cholesterol 2.5 mg, Fat 11 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 1095.6 mg, Sugar 2.4 g
MOM'S MEXICAN RICE
Everyone I know loves my mom's rice. It's full of flavor and can be sniffed a mile away. She always has to make a double batch for any get together because it goes FAST! I like to eat this with beans, or with lots of lemon. I sometimes also mix in some chicken and make it a single dish meal!
Provided by Rubi5236
Categories One Dish Meal
Time 55m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Over medium heat, brown rice with oil, garlic and onion. Make sure not to burn the rice; it will be just a little toasted.
- Add the tomato sauce PLUS 2-3 cans of water (more water for the brown rice). Add the cumin and the chicken bullion but go easy on the bullion because it can be salty if you put too much. You may add the optional items depending your taste buds.
- Blend ingredients and bring mixture to boil for about 3 minutes then cover and set to a low simmer for about 20-30 minutes. Don't lift the lid (unless you smell it burning).
- Let stand for another 15 minutes to make sure it gets soft and fluffy. (When serving, add fresh lemon juice but don't add it while cooking -- it will alter the flavor and might make it too bitter.).
Nutrition Facts : Calories 250.6, Fat 4.2, SaturatedFat 0.6, Sodium 264.7, Carbohydrate 47.8, Fiber 4, Sugar 4.2, Protein 5.5
MILLER'S MEXICAN RICE
Make and share this Miller's Mexican Rice recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook carrot, peas, onion, peppers and garlic in margarine or butter in medium saucepan over medium-high heat for 5 minutes or until onion is tender.
- Stir in salsa and water and heat to a boil.
- Stir in the rice and re-heat to a boil.
- Reduce heat to low, add cumin and turmeric, and simmer for 25 to 30 minutes or until rice is tender and all the liquid has been absorbed.
Nutrition Facts : Calories 233.9, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 276.6, Carbohydrate 45.6, Fiber 3.7, Sugar 5.3, Protein 5.4
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- First, heat 3 tablespoons of oil in a deep skillet set over medium-high heat. Add the rice and stir constantly until the rice begins to turn golden brown. The toastier your rice, the tastier it will be (information gleaned from my friend, via her grandma of course).
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