MEXICAN RICE
Steps:
- In a large bowl, combine the rice with enough very hot tap water to cover. Stir and let sit for about 10 minutes. Drain, rinse in cold water, and drain again, shaking thoroughly. In a blender, combine the tomatoes, onion, and garlic and blend until smooth, scraping down the sides of the container as necessary. Set aside.
- In a large heavy saucepan, heat the oil over medium high heat. Add the rice and cook, stirring occasionally, until the rice turns a light golden color, about 10 minutes. Do not let it scorch. Add the tomato puree and fry, scraping the bottom of the pan to stop the mixture from sticking, for 6 to 8 minutes, or until all the liquid has been absorbed. Add the chicken broth, carrots, zucchini, and giblets, if using. Stir in the salt and reduce the heat to medium low. Cook the rice uncovered and undisturbed until almost all of the broth has evaporated and little air holes form in the surface. Cover the top of the pan with a towel and the lid, reduce the heat to very low, and cook for 5 minutes more. Remove the pan from the heat and let rest for 10 minutes more, so that the rice can absorb the steam and swell. Just before serving, turn the rice over from the bottom so that the juices are redistributed.
MY FAVORITE MEXICAN RICE
I found this on a different recipe site and tweaked it a little to suit our tastes. It's our favorite Mexican rice that we've tried.
Provided by wakkojenni
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 28.4 g, Cholesterol 25.1 mg, Fat 15.7 g, Fiber 1.2 g, Protein 9.8 g, SaturatedFat 6.5 g, Sodium 1053.1 mg, Sugar 2 g
MEXICAN RICE MIX
Cumin and garlic powder season long grain rice in this simple side dish from Sonya Dueck of Cartwright, Manitoba. The mild mixture would be a nice complement to a spicy Mexican entree.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the bouillon, salt, garlic powder and cumin. Store in an airtight container in a cool, dry place for up to 1 year. Yield: about 5 tablespoons., To prepare rice: In a saucepan, saute rice, onion and green pepper in butter until rice is lightly browned. Stir in water and 5 teaspoons seasoning mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
Nutrition Facts : Calories 158 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 715mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
MEXICAN RICE
Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.
Provided by Pot Scrubber
Categories Long Grain Rice
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Adjust rack to middle position and preheat oven to 350.
- Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
- Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
- Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
- Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
- Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
- Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
- Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
- Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
- Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
- Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
- Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
- You'll love this rice! Money back guarantee.
MEXICAN RICE
An easy Mexican Rice recipe
Categories Garlic Onion Rice Side Sauté Chile Pepper Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Heat oil in large saucepan over medium heat. Add onion, garlic, and serrano; sauté until onion is translucent, about 9 minutes. Mix in rice; stir 2 minutes. Mix in broth and salt; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes.
- Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours. Add 1/2 cup Cilantro Dressing to rice; toss to coat. Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.)
PARA MORIRSE PARA ... MEXICAN RICE WITH MY TWIST
Para Morirse Para ... "To Die For" ... Mexican rice. A combo of quick cooking rice, chilies, tomatoes, some warm spices, olives which is my NON traditional addition, herbs and topped with some creamy shredded cheese. Just a nice change and a bit different. A great side to my cumin and chili roasted chicken breast.
Provided by SarasotaCook
Categories White Rice
Time 40m
Yield 4-8 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Rice -- Cook the rice accordingly to pkg directions. I cook mine ahead just to save time, but it is not necessary. You can use long grain, medium, quick cooking or boil in bags. Whatever works best for you. Make it easy on yourself.
- Vegetables -- To a medium saute pan, add the olive oil and heat to medium. Then add in the garlic and onion and cook until tender. Toss in the olives, chilies, tomatoes, broth, seasoning except for the parsley; and cook on medium low until well combined. Cook 5 minutes.
- Combine -- Add the rice to the tomato and vegetable mixture just to reheat the rice and all the flavors are combined. Cook another 2-3 minutes. The last minute add the parsley.
- Serve -- Serve family style and top with the grated cheese. You can also add some extra parsley if you want as a garnish. ENJOY!
Nutrition Facts : Calories 238.3, Fat 8.5, SaturatedFat 4.5, Cholesterol 23.7, Sodium 945.8, Carbohydrate 32.7, Fiber 1.8, Sugar 3.5, Protein 8.6
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