Grandma Vickys Mexican Rice Recipes

GRANDMA VICKY'S MEXICAN RICE

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.

SIMPLE MEXICAN RICE

Steps:

• Heat oil in a non-stick sauce pan that has a tight fitting lid.
• Add onion and pepper.
• Saute until tender.
• Add rice.
• Saute rice until opaque.
• Add vegetables, bouillon, garlic and water.
• Bring to a boil.
• Keep tightly covered and simmer 15- 20 minutes- do not peek.
• Serve with chopped cilantro on top or mixed in dish.
• Pass the salsa.
• Note, I have used chopped fresh or frozen spinach instead of the frozen vegetables and it was very good.

EASY AND DELICIOUS MEXICAN RICE

Steps:

• Coat bottom of large nonstick skillet with oil and add rice. Saute rice on medium high heat until it turns opaque.
• Add picante sauce/salsa, broth, cumin, and taco seasoning.
• Turn heat to low, cover, and let simmer for 20-25 minutes, depending on the rice.
• Uncover and let rest for 5 minutes.
• Fluff with a fork and serve.

ORTEGA'S MEXICAN RICE

Steps:

• Melt butter in large saucepan over medium heat.
• Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden.
• Stir in salsa, water, cumin, carrot and peas; bring to a boil.
• Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.