Mexican Rice With Mint Recipes

MEXICAN STREET CORN AND RICE SALAD

Mexican Street Corn and Rice Salad image

Mexican Street Corn and Rice Salad

Provided by Minute® Rice

Yield 6

Number Of Ingredients 17

Ingredients

2 cups Minute® Instant Jasmine Rice
1/4 cup lime juice
1/4 cup mayonnaise
2 tbsp sour cream
2 tsp lime zest
1 tsp chili powder
1 clove garlic, minced
1/2 tsp salt
1/2 tsp black pepper
2 cups corn kernels, cooked
4 thinly sliced green onions, divided
1 ripe avocado, halved, pitted, peeled and diced
1 jalapeño pepper, seeded and diced
1/4 cup finely chopped fresh cilantro
1/4 cup diced red onion
1/3 cup crumbled queso fresco cheese
Pinch chili powder (optional)

Steps:

Your next taco Tuesday just got a whole lot tastier thanks to the addition of this Mexican Street Corn and Rice Salad! We suggest you start with a flavorful base of fragrant Minute® Instant Jasmine Rice for the best results possible. Step 1
Prepare rice according to package directions. Allow to cool completely. Step 2
Whisk together lime juice, mayonnaise, sour cream, lime zest, chili powder, garlic, salt and pepper in a medium bowl. Add rice and corn to bowl, tossing to coat well. Step 3
Add half of the green onions, avocado, jalapeño, cilantro, red onion and cheese. Stir gently to combine. Step 4
Sprinkle salad with remaining green onions. Garnish with chili powder, if desired. Recipe Tips If you don't have queso fresco on hand, use feta cheese, instead. To cool your rice quickly, spread it evenly on a parchment paper-lined baking sheet.

KETO MEXICAN CAULIFLOWER RICE

Keto Mexican Cauliflower Rice image

Spice up your cauliflower rice by adding vegetables and spices! This has the same great flavor of Mexican rice. Enjoy as is, or top it with cheese, olives, and avocado for extra healthy fats. We love this served with sliced chicken or sautéed shrimp on top to make it a complete meal. 11 GRAMS NET CARBS PER SERVING

Provided by Michelle Miller

Categories Side Dish

Time 35m

Number Of Ingredients 11

Ingredients

1 tablespoon avocado oil
1/4 cup onion (minced)
1/2 green bell pepper (diced)
1 can diced tomatoes (blended into a smooth puree (or use crushed tomatoes))
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon sea salt
4 cups cauliflower rice
1 cup cheddar cheese (shredded)
1 avocado (cubed)
1/2 cup cilantro (chopped)

Steps:

In a skillet, add avocado oil, onions, and bell peppers. Saute over medium heat for about 7 minutes until softened.
Add blended tomatoes (or buy crushed tomatoes and use instead of diced tomatoes), salt, and spices, and let simmer for about 5 minutes to reduce the liquid.
Add the cauliflower rice. If using frozen cauliflower rice, put a lid on the pan for about 10 minutes to allow it to defrost before mixing it into the vegetable mixture. If using fresh cauliflower rice, just mix it in and saute it for about 7-10 minutes, until hot throughout.
Top the "rice" with cheese and olives, and put the lid on the pan until the cheese melts. Reduce the heat to prevent it from burning on the bottom.
Garnish the cauliflower rice with chopped avocados and cilantro.

Nutrition Facts : Calories 293 kcal, Carbohydrate 19 g, Protein 12 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 675 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

MEXICAN RICE WITH MINT

Mexican Rice with Mint image

Categories Blender Herb Onion Rice Side Vegetarian Quick & Easy Mint Spring Simmer Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
2 cups long-grain white rice
1/4 cup chopped white onion
2 garlic cloves, coarsely chopped
4 cups boiling-hot water
3/4 teaspoon salt
20 fresh mint leaves

Steps:

Heat oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook rice, stirring constantly, until it is pale golden and no longer clumps, about 10 minutes.
While rice is cooking, purée onion, garlic, 1/2 cup boiling-hot water, and salt in a blender until smooth (use caution when blending hot liquids). Stir into rice and boil, uncovered, stirring, 1 minute. Stir in remaining 3 1/2 cups hot water and mint and cook, covered, over very low heat until rice is tender and water is absorbed, about 20 minutes.

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