Moms Mexican Rice Recipes
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
MOM'S SPANISH RICE
My mom is famous for her Spanish rice recipe, the ultimate comfort food. When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and extra chili powder. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain., Stir in tomato sauce, tomatoes and seasonings; bring to a boil. Add rice; heat through, stirring occasionally. Garnish with green onions, if desired.
Nutrition Facts : Calories 408 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 727mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
MEXICAN RICE
This is my mothers recipe. Make sure to use a generic brand white rice. It may look runny at first but once it cools it thickens.
Provided by Jan 7
Categories Long Grain Rice
Time 39m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Crush garlic and cumin together in mocajete.
- Add small amount of chicken broth to mocajete.
- Place oil in pan. Add rice and cook until lightly browned.
- Add onion and bell pepper to pan.
- Saute a few minutes, then add the fresh tomatoes and cook a few more minutes.
- Add the liquid from the mocajete to the pan with the rest of the chicken broth.Add a small amount of salt and pepper to taste.
- Cover and simmer 10-15 minutes, add frozen peas.
- Cover and simmer on medium to low flame until liquid is absorbed.
- enjoy!
Nutrition Facts : Calories 224.1, Fat 6.9, SaturatedFat 0.7, Sodium 558.9, Carbohydrate 33.1, Fiber 1.6, Sugar 1.7, Protein 6.4
MOMS MEXICAN RICE
Got this recipe from my Mother in law. Its Yummy authentic rice and I make it every time we have any kind of Mexican dish.
Provided by Robin Castillo
Categories Rice Sides
Time 35m
Number Of Ingredients 9
Steps:
- 1. Saute rice in olive oil til rice is toasted (about 5 min) Add onion and saute 3 min Add garlic and saute 1 more min. Add Chicken broth,tomato sauce,cumin,salt and bay leaf.
- 2. Bring to a boil. Put tin foil over pan then put lid on top of tin foil. Reduce heat to simmer and simmer 10 min. Turn off heat and let sit 20 min. It can keep warm that way til your dinner is done.
- 3. If you like you can add a can of corn or frozen peas to your rice before you put tin foil on pan.
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