Mexican Festival Rice Recipes

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AUTHENTIC MEXICAN RICE



Authentic Mexican Rice image

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

1 1/2 cups long grain white rice (*)
1/4 cup oil ((vegetable or canola oil))
1 teaspoon garlic (, minced)
1/4 medium onion (, finely diced)
1/4 cup tomato sauce (, or 2 pureed tomatoes*)
2 teaspoons tomato bouillon (granulated, or cubes*)
1/4 teaspoon salt
1 carrot (, diced)
1/2 cup peas ((frozen or fresh))
3 cups water
1-3 whole serrano peppers (, optional)

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

MEXICAN FESTIVAL RICE



Mexican Festival Rice image

I don't know that this is even remotely close to being a Mexican recipe but it is a very colorful dish and I serve it when our dinner group gets together and we do a Mexican theme. To make it more hearty you can add a 15 oz drained can of black, pinto or kidney beans!

Provided by QueenJellyBean

Categories     Low Protein

Time 35m

Yield 3 3/4 cups, 5 serving(s)

Number Of Ingredients 8

2 tablespoons margarine or 2 tablespoons butter
1 large garlic clove, minced
1 cup uncooked long grain white rice
1 (14 1/2 ounce) can chicken broth
1/2 cup corn (I use frozen)
1/3 cup chopped green bell pepper
3 plum tomatoes, chopped
1/4 cup sliced green onion

Steps:

  • Melt margarine in a saucepan over medium heat. Add garlic and cook stirring for 1 minute. Add rice, stir to coat. Add broth; bring to boil. Reduce heat, cover and simmer 15 mintues.
  • Stir in corn, bell pepper and tomatoes. (Beans if you like) Cook an additional 5-10 minutes or until rice tender and liquid is absorbed.
  • Stir in onions right before serving.

Nutrition Facts : Calories 218.6, Fat 5.6, SaturatedFat 1.1, Sodium 337.6, Carbohydrate 36.6, Fiber 1.7, Sugar 2.2, Protein 5.5

CUMIN RICE WITH AVOCADO



Cumin Rice with Avocado image

Cumin, picante sauce and avocado do a terrific job of perking up rice in this any-day side dish. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 8

2-1/4 cups water
1 tablespoon butter
2 teaspoons reduced-sodium chicken bouillon granules
3/4 teaspoon ground cumin
1 cup uncooked long grain rice
1/3 cup picante sauce
1 medium ripe avocado, peeled and cubed
2 green onions, sliced

Steps:

  • Place first 4 ingredients in a large saucepan; bring to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until rice is tender, 20-25 minutes. , Stir in picante sauce; heat through. Gently stir in avocado and green onions.

Nutrition Facts : Calories 188 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 194mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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