EASY AUTHENTIC MEXICAN RICE
This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family's taste. Use chicken stock in place of water for even more savory flavor.
Provided by PattyBluebird
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 21.1 g, Fat 7.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 124.1 mg, Sugar 1.5 g
QUICK AND EASY MEXICAN RICE
Steps:
- Enioy!
Nutrition Facts : Calories 153 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 254 mg, Sugar 2 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g
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.
EASY MEXICAN RICE
"As a wife and mother on a busy farm, I like family-pleasing recipes that are simple," says May Anderson of De Valls Bluff, Arkansas. "This is a favorite of ours that came from Liz Cazer, a member of the local 4-H club that I lead."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
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.
TASTY MEXICAN RICE
This is my favorite recipe for Mexican rice. Tastes as good as any I've had in a Mexican restaurant. Found this recipe on the internet and am sure glad I did!
Provided by Anita Harris
Categories Long Grain Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium-high heat and add the rice and the onion. Cook, stirring constantly, until rice is lightly browned and onion is soft (watch carefully so as not to burn the rice). Sprinkle rice with garlic salt and ground cumin and stir.
- Stir in tomato sauce and chicken broth; bring to a boil, reduce heat to low, cover and simmer for 20-25 minutes. Do Not remove lid until cooking time is finished!
- When done, remove lid and fluff with a fork.
Nutrition Facts : Calories 293.2, Fat 11.3, SaturatedFat 1.6, Sodium 545.1, Carbohydrate 40.8, Fiber 1.2, Sugar 2.1, Protein 6.3
MEXICAN WHITE RICE
This is a dish you'll find on almost every table in Mexico. It goes with so many things, from hearty stews to elegant moles. With the addition of a surprising herb, this recipe gives your typical white rice a "south of the border" feel.
Provided by Rick Bayless
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the broth or water until steaming. Season with ¾ teaspoon salt if using salted broth, 1½ teaspoons if using unsalted broth or water. Cover and keep warm on the stove.
- In another medium saucepan, heat the oil over medium heat. Dice the onion and add to the pan. (Note: Chef Bayless uses half a large onion, but this recipe substitutes one small onion.) Add the rice and stir constantly until the grains have turned from translucent to milky-white, about 3 to 4 minutes. Chop the garlic, add to the saucepan, and cook until fragrant. Add the warm broth and lime juice; scrape down any grains that are clinging to the side of the pan. Cover, reduce the heat and simmer until the rice is cooked, about 15 minutes.
- Remove the pan from the heat and let stand, covered, for 5 minutes. Meanwhile, chop parsley; set aside 3 tablespoons. Gently fluff the rice to release the steam and stop the cooking. Fold in the parsley. Transfer to a bowl and serve immediately.
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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).
- Next, add the chicken stock. The mixture will bubble up, and should be followed immediately by the tomato paste or tomato sauce, onion powder, garlic powder, cumin, chili powder, black pepper, and salt.
- Bring to a boil, stirring the tomato paste to dissolve it if using, and cover with a tight-fitting lid. Immediately turn the heat down to low and set a timer for 20 minutes.
- During or when the rice is done cooking, you may want to check moisture levels. If you smell a hint of a burnt scent, your heat is too high! In this scenario, if the rice is cooked, remove from the heat. If it’s not cooked, lower the heat, and add water ½ cup at a time to continue the cooking process. If it’s too wet, leave the lid slightly ajar or off the pan entirely.
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