AUTHENTIC MEXICAN RICE
This recipe came straight from Mexico and is more authentic and fresh than anything else you will taste this side of the border.
Provided by Elisa E
Categories Mexican
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Boil tomatoes in water until skin bursts.
- In blender, puree tomatoes, and half of the garlic and onion.
- Brown rice in oil.
- Add the rest of the garlic and onion to rice.
- Pour tomato sauce over rice.
- Do not stir mixture.
- Simmer for 5 minute.
- Add broth and cilantro.
- Let simmer for 30 minutes (until rice is soft) without stirring.
AUTHENTIC MEXICAN RICE
The BEST, truly authentic Mexican Rice is so easy to make, and a necessary side dish for all of your favorite Mexican recipes.
Provided by Lauren Allen
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
- In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
- Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
- Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.
Nutrition Facts : Calories 275 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, Sodium 394 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
EASY AUTHENTIC MEXICAN RICE WITH TOMATO
This is the tastiest Mexican rice. My grandmother taught me how to make this very simple dish and it goes well with almost anything. Add green bell pepper, red bell pepper, or fresh tomato into the rice before simmering for extra flavor and color.
Provided by aprilr
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat canola oil in a skillet over medium-high heat. Cook and stir onion and potato in hot oil until lightly cooked, about 2 minutes. Stir rice into onion and potato until rice is golden, 2 to 4 minutes.
- Pour water, tomato sauce, and chicken bouillon into vegetable and rice mixture; stir and bring to a rolling boil. Cover, reduce heat to medium-low, and cook at a simmer until rice is tender, about 15 minutes.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 23.5 g, Cholesterol 0.1 mg, Fat 7.3 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 240.1 mg, Sugar 1.6 g
AUTHENTIC MEXICAN RICE
This simple one pot Authentic Mexican Rice is the perfect side dish to any Mexican meal. It's easy to make and tastes delicious! Reheats well & tastes great!
Provided by Janelle
Time 40m
Number Of Ingredients 8
Steps:
- In a deep skillet over medium heat, add oil to pan and let oil get hot - about 3 minutes.
- Once oil is hot, add dry uncooked rice and onion. Stir constantly until rice begins to turn golden and onion is cooked.
- Add garlic and cook for another 1 minute stirring frequently so garlic doesn't burn.
- Pour in chicken broth to rice mixture.
- Add tomato sauce, salt and pepper. Thoroughly mix.
- Bring mixture to a boil, stirring occasionally so rice doesn't stick to bottom.
- Once mixture comes to a boil, reduce to low heat, put lid on pan and cook for 20 minutes until rice is done and liquids have been absorbed.
- Serve Immediately.
Nutrition Facts : Calories 235 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 357 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
AUTHENTIC SPANISH RICE RECIPE
This authentic Spanish rice recipe (Mexican rice recipe) is moist and full of texture with freshly chopped tomato, onions, garlic, and bell pepper.It's a traditional recipe that's easy to prepare and has been passed down through generations of Mexican-Americans.
Provided by firstdayofhome.com
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Saute rice in 3 tablespoons of oil on medium heat until golden brown (about 5-7 minutes). Stir constantly to brown the rice evenly.
- Add the onion,garlic, and bell pepper and saute 1 minute.
- Add the diced tomato and cook slightly.
- Add the chicken bouillon and stir just to coat the rice.
- Immediately add about 1 1/4 cups of the hot water, reserving some liquid to add back later as needed. Stir the rice and bring to a boil.
- Reduce heat, cover and simmer for 20-25 minutes until tender. Check the rice at 15 minutes to add more water and/or adjust the temperature as needed.
- Let stand 5 minutes before serving.
Nutrition Facts : ServingSize 1 g, Calories 122 kcal, Carbohydrate 17 g, Protein 2 g, Fat 5 g, Sodium 152 mg, Fiber 1 g, Sugar 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, UnsaturatedFat 4 g
AUTHENTIC MEXICAN TOMATO RICE
This side dish has all of the warm flavors that I love in Mexican food, without having to go to a restaraunt to get them. This isn't terribly spicy as written, but you may substitute a jalapeno for the bell pepper or add cayenne if you wish to bump up the heat.
Provided by IngridH
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet (with a lid), saute the pepper and onion in the butter until slightly softened.
- Add the rice, and cook until the rice is coated with the butter.
- Add the remaining ingredients and bring to a boil.
- Reduce the heat to low, cover, and let simmer for 20 minutes or until the broth is absorbed and the rice is tender.
Nutrition Facts : Calories 227, Fat 4.1, SaturatedFat 2.1, Cholesterol 7.6, Sodium 896.5, Carbohydrate 40.3, Fiber 1.4, Sugar 1.8, Protein 6.4
AUTHENTIC MEXICAN RICE RECIPE
Mexican Rice made either on the stove top or instant pot, with a few basic ingredients.
Provided by Renee Fuentes
Categories Side Dish
Time 35m
Number Of Ingredients 7
Steps:
- Rinse rice in a fine mesh strainer under cold water for about 30 seconds. Set aside to drain. You want to drain as much water as you can.
- In a blender add tomatoes, onion, garlic, chicken bouillon and water, or use chicken broth, and blend till pureed. You'll want to end up with 1.5 cups of liquid for 1 cup of rice. Add additional water or broth if needed to reach 1.5 cups after blending.
- In a pot with a lid, add oil over medium heat. Add rice and continuing stirring to toast rice until lightly browned. Pour in blended sauce, (be careful because it will splatter), stir well and turn heat to medium low. Once rice is simmering place lid and allow rice to simmer for 12 minutes.
- Remove pan from heat and keep lid on for another 10 minutes. Then remove and Fluff rice with a fork and serve.
- Follow first 2 steps. In the instant pot add oil and press the saute function (low heat). Add rice and continuing stirring to toast rice until lightly browned. Pour in blended sauce, stir well. Place lid on instant pot, put valve to sealing. Press Rice Function and cook for 5 minutes, allow pressure to release naturally for 10 minutes once timer goes off, then quick release. Fluff rice with a fork and serve.
Nutrition Facts : ServingSize 1 g, Carbohydrate 32 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 132 mg, Fiber 1 g, Sugar 1 g, Calories 171 kcal, UnsaturatedFat 3 g
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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).
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- 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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4.8/5 (10)Category SideAuthor Lauren LesterCalories 269 per serving
- Place the tomatoes, onion, garlic, jalapeño, and tomato sauce in a blender and blend until smooth.
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- Whisk together warm water, minced tomato, Caldo de Tomate, onion powder, chili powder, and black pepper. Set aside.
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5/5 (1)Category Side DishCuisine MexicanTotal Time 1 hr 15 mins
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- Remove from heat and let it stand for 10-15 minutes. Stir in chopped cilantro and lime juice. Enjoy!
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