Mexican Fried Rice Recipes

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MEXICAN FRIED RICE



Mexican Fried Rice image

Provided by Alea

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 13

3 cups cooked white rice
4 tablespoons olive oil, divided
1 small onion, finely diced
2 garlic cloves, minced
1 cup frozen corn, thawed
1 4-ounce can green chiles, drained
½ cup chopped tomatoes
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 green onions, sliced

Steps:

  • Add two tablespoons of the olive oil to a large skillet over medium-high heat.
  • When the oil is hot, add the onion, and sauté for 3 to 4 minutes or until soft.
  • Add the tomatoes, corn, and green chiles, and cook for 2 to 3 minutes or until the liquid has cooked out.
  • Add the seasonings and garlic, and cook for 1 to 2 minutes or until the garlic begins to brown.
  • Turn the heat down to medium, add the remaining olive oil and the cooked rice.
  • Cook for 4 to 5 minutes, stirring frequently to blend the rice and seasonings.
  • Stir in the green onions, and remove the pan from the heat.
  • Top with the remaining green onions.

MEXICAN RICE II



Mexican Rice II image

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

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
½ teaspoon ground cumin
¼ cup chopped onion
½ cup tomato sauce
2 cups chicken broth

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

MEXICAN TOMATO RICE



Mexican tomato rice image

Enjoy this easy Mexican rice as a side dish to accompany beef burritos or chilli. You can choose to make it veggie if you like by using vegetable stock

Provided by Barney Desmazery

Categories     Side dish

Time 40m

Yield Serves 4-6

Number Of Ingredients 9

1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, minced
250g long grain rice
1 tsp chipotle paste, optional (more if you want it spicier)
1 tbsp tomato purée
1 x 400g tin chopped tomatoes
750ml hot chicken or vegetable stock
small bunch of coriander, finely chopped

Steps:

  • Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften. Add the garlic and cook for a minute more, then stir in the chipotle paste (if using) and the tomato purée and cook for a minute.
  • Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it's coated in the tomato mix. Pour over the hot stock, season, give everything another stir and bring to the boil, then cover the pan with a lid and turn the heat down to the lowest possible setting.
  • Gently simmer for 15-20 mins until all the stock has been absorbed and the rice is cooked through. Leave the rice to sit for a few mins off the heat, then stir through the coriander and serve.

Nutrition Facts : Calories 201 calories, Fat 2 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium

MEXICAN FRIED RICE



Mexican Fried Rice image

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

2 tablespoons vegetable oil
1 cup long grain rice
1 1/2 cups chunky hot spicy salsa
1 small onion, chopped
1 garlic clove, minced
1 cup water

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



Mexican Fried Rice image

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

1 (12 -16 ounce) package bacon (personal preference)
bacon fat, saved from the above bacon
1/2 green pepper, diced
1/2 yellow bell peppers or 1/2 orange bell pepper, diced
4 -8 jalapeno peppers, diced hot peppers of choice (or any type(s)
1 small yellow onion, diced
1 -2 garlic clove, diced (minced if perfered)
1 (15 ounce) can whole kernel corn, drained (hominy may be used instead)
3 cups cold cooked rice
2 (14 ounce) cans Mexican-style tomatoes
2 -3 dashes chili powder (1 pk. taco seasoning may be substituted)

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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