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.
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
THE BEST MEXICAN RICE
This recipe was taught to me by my Mother and Sister. I have the tendency to add my own "twist" to all recipes I've come across, to give it a tiny sense of uniqueness. I hope you enjoy it as everyone I've made the rice for has. I've been told several times that it's "The best Mexican rice they've ever had". I'll let you be the judge. Enjoy!
Provided by FernNita
Categories Long Grain Rice
Time 42m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat vegetable oil on Medium-High heat and add the rice.
- Stir rice to fully coat in oil and fry for about 2 minutes, stirring occasionally to avoid burning and ensure thorough cooking of the rice.
- Add the Garlic, Onion, Garlic Salt and regular Salt and continue cooking until rice is golden brown (about 3-5 minutes), stirring occasionally.
- Add the Tomato sauce, El Pato sauce and Diced Tomatoes and mix together. Continue cooking for another minute.
- Add Lemon juice and Knorr bouillon and mix, cook for another minute.
- Add the water and Cilantro, stir and bring sauce to a boil. (at this point, before boiling, you can taste the sauce and add more Salt to taste).
- Reduce heat to a simmer and cover the rice, cooking for 25 more minutes (It is extremely important to NOT stir the rice at this point, just cover and wait 25 minutes).
- After 25 minutes, mix the rice and it is ready to serve.
- This recipe makes approximately 10 servings. Halve the ingredients, omit one can of El Pato and use an 8 oz. can of diced tomatoes instead of 10 oz. to make approximately 5-6 servings. Enjoy!
Nutrition Facts : Calories 512.7, Fat 8, SaturatedFat 1.2, Cholesterol 0.2, Sodium 803.9, Carbohydrate 99.8, Fiber 3.3, Sugar 3.5, Protein 9.5
More about "the best mexican rice recipes"
MEXICAN RICE: AN EASY, AUTHENTIC 30-MIN RECIPE - THE …
From thewoksoflife.com
4.9/5 (11)Total Time 30 minsCategory RiceCalories 297 per serving
- 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.
BEST EVER RESTAURANT-STYLE MEXICAN RICE (TIPS AND TRICKS!)
From carlsbadcravings.com
Reviews 70Total Time 30 mins
- Heat oil in a Dutch oven or large heavy pot over medium-high heat. Once hot, add onions and rice and sauté for 3 minutes then add jalapenos and sauté until rice is toasted, approximately 2-3 more minutes. Add garlic and sauté 30 seconds.
- Stir in all remaining Rice ingredients (except for cilantro and lime juice garnish). Bring to a boil, cover, and reduce heat to LOW. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid.
- Add cilantro and lime juice if desired and fluff with a fork. Taste and season with additional salt or lime juice if desired.
AUTHENTIC MEXICAN RICE RECIPE - MY LATINA TABLE
From mylatinatable.com
AUTHENTIC MEXICAN RICE RECIPE - COOKING CLASSY
From cookingclassy.com
MEXICAN BROWN RICE RECIPE - COOKIE AND KATE
From cookieandkate.com
TOP 3 MEXICAN RICE SIDE DISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
AUTHENTIC RESTAURANT STYLE MEXICAN RICE - FAVORITE …
From favfamilyrecipes.com
MEXICAN RICE - ONCE UPON A CHEF
From onceuponachef.com
THE BEST MEXICAN RICE RECIPE - CHERISHED BLISS
From cherishedbliss.com
MEXICAN RICE - DAMN DELICIOUS
From damndelicious.net
EASY AUTHENTIC MEXICAN RICE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
MEXICAN RICE · I AM A FOOD BLOG
From iamafoodblog.com
THE BEST SPANISH RICE (MEXICAN RICE) RECIPE …
From foodiecrush.com
AUTHENTIC MEXICAN RICE - THE STAY AT HOME CHEF
From thestayathomechef.com
RESTAURANT STYLE MEXICAN RICE | THE RECIPE CRITIC
From therecipecritic.com
MEXICAN RICE RECIPES | ALLRECIPES
From allrecipes.com
AUTHENTIC MEXICAN RICE RECIPE | YELLOWBLISSROAD.COM
From yellowblissroad.com
BEST MEXICAN RICE RECIPE - HOW TO MAKE MEXICAN RICE
From delish.com
4.7/5 (6)Calories 276 per serving
8 BEST MEXICAN RICE RECIPES FOR YOU TO TRY! - ICY TALES
From icytales.com
EASY MEXICAN RICE RECIPE (RESTAURANT-STYLE) - INSANELY GOOD
From insanelygoodrecipes.com
BEST-EVER MEXICAN RICE (WITH VIDEO) | HOW TO FEED A LOON
From howtofeedaloon.com
THE MOST AUTHENTIC SPANISH RICE RECIPE EVER - FIRST DAY OF HOME
From firstdayofhome.com
AUTHENTIC MEXICAN RICE RECIPE (RESTAURANT-STYLE) - EVOLVING TABLE
From evolvingtable.com
MEXICAN RICE - GONNA WANT SECONDS
From gonnawantseconds.com
27 BEST PIONEER WOMAN CHICKEN RECIPES - CHEFS & RECIPES
From chefsandrecipes.com
MEXICAN RICE RECIPE | RESTAURANT QUALITY, EASY & DELISH! - SHELF …
From shelfcooking.com
BEST MEXICAN STYLE RICE RECIPE FROM GRANDMA’S KITCHEN
From bringonthespice.com
THE BEST MEXICAN RICE - FLAVORFUL EATS
From flavorfuleats.com
RESTAURANT-STYLE MEXICAN RICE (SPANISH RICE) | THE DINNER BELL
From thedinnerbell.recipes
TACO RICE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
EASY MEXICAN RICE - THE PERFECT SIDE DISH FOR TACO TUESDAY!
From homemadelovely.com
EASY BAKED MEXICAN RICE - THE CHUNKY CHEF
From thechunkychef.com
BEST RECIPE FOR MEXICAN RICE EVER! - SPENDING TIME IN MY KITCHEN
From spendingtimeinmykitchen.com
RESTAURANT-STYLE MEXICAN RICE | KITCHN
From thekitchn.com
COPYCAT RESTAURANT STYLE MEXICAN RICE — LET'S DISH RECIPES
From letsdishrecipes.com
GOOD OL’ BASIC MEXICAN RICE - THE PIONEER WOMAN
From thepioneerwoman.com
10 BEST MEXICAN RICE RECIPES | YUMMLY
From yummly.com
PERFECT MEXICAN RICE RECIPE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
SUPER EASY MEXICAN RICE (SPANISH RICE) - CREME DE LA CRUMB
From lecremedelacrumb.com
HOW TO MAKE THE BEST MEXICAN RICE | CAMILA MADE
From camilamade.com
10 BEST MEXICAN RICE RECIPES | YUMMLY
From yummly.com
MEXICAN RICE : ALLDELICIOUSRECIPES - REDDIT.COM
From reddit.com
MEXICAN RICE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BEST EASY MEXICAN RICE | CHEW OUT LOUD
From chewoutloud.com
THE BEST AND EASIEST BAKED MEXICAN RICE - LAUGHING SPATULA
From laughingspatula.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love