Web Exclusive Round 2 Recipe Mexican Fried Rice
MEXICAN RICE II
This is a wonderful side dish for any Mexican dinner.
Provided by Mommyto2
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
- Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Nutrition Facts : Calories 291 calories, Carbohydrate 42.4 g, Cholesterol 2.5 mg, Fat 11 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 1095.6 mg, Sugar 2.4 g
ROUND 2 RECIPE - RICE CAKES WITH CREAMY CILANTRO SAUCE
Provided by Sandra Lee
Time 23m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the rice cakes: In a bowl, combine the rice, breadcrumbs, egg, and season with salt and pepper. Mix together until well until incorporated. Take 1/4 cup of the rice mixture and form into 1/2-inch thick patty. Set aside while you form the other 3 patties.
- In a nonstick skillet over medium heat, add the oil. When it is hot, fry the rice cakes in batches until they are golden brown and crispy, 3 to 4 minutes per side. Drain on a brown paper bag.
- For the creamy cilantro sauce: In the bowl of a food processor, add the cilantro, vinegar, garlic, and sour cream and process to combine. Taste and adjust the seasoning with salt and pepper.
- Serve the rice cakes with a dollop of the Creamy Cilantro Sauce.
MEXICAN FRIED RICE
Make and share this Mexican Fried Rice recipe from Food.com.
Provided by litldarlin
Categories Mexican
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In 12" skillet, heat oil, add rice.
- Cook until golden brown, stirring frequently.
- Stir in remaining ingredients.
- Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes.
Nutrition Facts : Calories 175.7, Fat 4.8, SaturatedFat 0.7, Sodium 391.3, Carbohydrate 30.1, Fiber 1.6, Sugar 2.5, Protein 3.3
MEXICAN FRIED RICE
My husband rarely would eat rice until he tasted this recipe. My Native American great grandmother passed on her recipes to my grandmother, who in turn added, deleted and passed on to my mother, who in turn added, deleted & passed on to me. I never saw any of them ever measure anything, it was always a dash,pinch,palm or handful(s)etc. Every stage was taste tested for preference. The below recipe is my modern version of what was handed down from my great grandmother. *maple flavored bacon is an added surprize (Kids love it). **Best to start with cold cooked rice (left overs?) ***This dish is savory & spicy enough to not include salt & pepper in the ingredients-let each individual salt & paper to taste. ****This was always served with my mother's cracklin corn bread, another great recipe I'll try & share later when I can figure out the measurements! lol
Provided by Mary Sorg
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Fry the bacon just past soft stage but not totally crispy (soft crisp), then drain & save the bacon fat.
- Sauté the peppers, onion, corn & garlic in 2-3 Tblsp. of the saved bacon fat, drain & then set aside.
- Fry the cold cooked rice with 2-3 Tblsp. bacon fat until hot & softly browned, (turning as little as possible).
- Add the tomatoes, chili powder, sautéed items and continue frying on medium heat, turning as infrequently as is possible until desired amount of juice from the tomatoes is evaporated out (may drain tomatoes before hand if you like the dish more firm vs. soft).
Nutrition Facts : Calories 359.8, Fat 20.3, SaturatedFat 6.6, Cholesterol 28.9, Sodium 947.5, Carbohydrate 37.2, Fiber 2.5, Sugar 2.5, Protein 9.3
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