Grandma Vickys Mexican Rice Recipes

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MEXICAN RICE



Mexican Rice image

A quick and easy side dish perfect for Mexican dishes made from pantry staples!

Provided by Lauren Schmidt

Categories     Side Dishes

Time 20m

Number Of Ingredients 8

1 teaspoon olive oil
1 small yellow onion, diced
1 teaspoon minced garlic
1 cup white rice (I use jasmine)
1 packet Sazón Goya Con Culantro Y Achiote seasoning*
1 can diced tomatoes
1 1/2 cup water
1 teaspoon oregano

Steps:

  • In a large pot (that has a tight fitting lid) heat olive oil over medium heat. Add onion and garlic, sauté 3-4 minutes until slightly translucent.
  • Add the rice and sauté 1-2 minute to slightly toast the rice.
  • Add the seasoning packet, diced tomatoes, water and oregano to the pot. Stir and cover, then to bring to boil.
  • Once the pot is boiling leave lid on, reduce heat to low, and cook for 10 minutes (do not open lid or stir during this time).
  • Check the rice, if it seems watery, let cook 2-3 more minutes. Once all the liquid has been absorbed, remove from heat. Fluff rice and serve immediately.

Nutrition Facts : Calories 78 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/4 of the dish, Sodium 154 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

GRANDMA VICKY'S MEXICAN RICE



Grandma Vicky's Mexican Rice image

I learned to make this rice from my husband's Grandma Vicky. Vicky was born and raised in Mexico and keeps her dishes simple. This is one of my favorite starch dishes and my Niece Erin's too!

Provided by Tee Angel

Categories     Long Grain Rice

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup rice, long-grain
2 tablespoons oil
1/2 cup onion, white, chopped
8 ounces tomato sauce
3 teaspoons chicken bouillon
2 3/4 cups water

Steps:

  • Saute rice in oil until rice begins to brown.
  • Add Onion and cook 2 to 3 minutes.
  • Pour in tomato sauce, water and add chicken bouillon.
  • Bring to a boil.
  • Turn heat to a medium-low. Cover with a lid and cook 20 minutes.
  • Open and sprinkle with black pepper.
  • Let sit about 10 minutes before you serve to absorb any excess fuilds.

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