So Simple Mexican Rice Recipes

EASY AUTHENTIC MEXICAN RICE

Steps:

• Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
• Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.

SIMPLE MEXICAN RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
• Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.

SO SIMPLE MEXICAN RICE

Steps:

• Heat the oil and butter in a pan on medium heat.
• Add the rice and stir until all the grains are coated with the oil/butter mixture and lightly toasted.
• Add water and tomato bouillon.
• Stir to combine throughly.
• Allow to come to a boil.
• Reduce heat to low and cover. NO PEEKING!
• Simmer for 15-20 minutes or until all water is absorbed.
• Allow rice to rest for 5 minutes after cooking.
• Fluff with a fork and serve!
• Garnish with parsley if desired.

SIMPLE MEXICAN RICE

Steps:

• Heat oil in a non-stick sauce pan that has a tight fitting lid.
• Add onion and pepper.
• Saute until tender.
• Add rice.
• Saute rice until opaque.
• Add vegetables, bouillon, garlic and water.
• Bring to a boil.
• Keep tightly covered and simmer 15- 20 minutes- do not peek.
• Serve with chopped cilantro on top or mixed in dish.
• Pass the salsa.
• Note, I have used chopped fresh or frozen spinach instead of the frozen vegetables and it was very good.

EASY MEXICAN RICE

Steps:

• In a large saucepan, saute onion and red pepper in butter until tender. Add the tomatoes, water, rice, garlic salt and cayenne. Bring to a boil. Reduce heat, cover and simmer for 5-10 minutes or until liquid is absorbed. Sprinkle with cheese.

MEXICAN TOMATO RICE

Steps:

• Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften. Add the garlic and cook for a minute more, then stir in the chipotle paste (if using) and the tomato purée and cook for a minute.
• Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it's coated in the tomato mix. Pour over the hot stock, season, give everything another stir and bring to the boil, then cover the pan with a lid and turn the heat down to the lowest possible setting.
• Gently simmer for 15-20 mins until all the stock has been absorbed and the rice is cooked through. Leave the rice to sit for a few mins off the heat, then stir through the coriander and serve.