Mexican Rice With Vegetables Recipes

MEXICAN VEGETABLE RICE

Steps:

• In a large saute pan, saute onion, garlic, and rice in canola oil until onion is soft and rice is opaque. Add salt, cayenne pepper, and vegetable stock to the pan. Bring the liquid to a boil. Cover the pan and reduce heat to low, simmer for 20 minutes or until all of the liquid is absorbed.
• Add vegetables and tomatoes. Cover pan and allow to sit for 5 minutes. Turn off heat. Sprinkle top of rice with parsley and green onions.

MEXICAN RICE AND VEGETABLES

Steps:

• Heat oil in medium skillet.
• Add bell pepper and onion; cook until tender.
• Add rice: cook for 3 minutes.
• Add broth, chiles and tomato; bring to gentle boil.
• Cover; cook for 25 to 30 minutes or until rice is tender and liquid is absorbed.
• Fluff rice.
• Season with salt and pepper.
• Sprinkle with cheese.
• Serve.

MEXICAN RICE WITH VEGETABLES

Steps:

• In a large nonstick frying pan or a dutch oven put the oil and onion.
• Stir-fry over medium heat for 5 minutes.
• Move the onion to the side of the pan and add the garlic.
• Stir-fry the garlic until the edges are just starting to brown, and then incorporate the garlic into the onion.
• Add the minced green chili and the green bell pepper and stir-fry for 3 more minutes.
• Add the rice and stir-fry for 2-3 minutes, until all of the rice grains have gotten covered with the oil and the rice has had a chance to fry a bit.
• Add the tomato, corn and the carrot, cumin and oregano.
• Stir-fry for one more minute.
• Add the chicken broth (or vegetable broth or water).
• Bring the mixture to a good boil, cover, reduce heat to very low and cook for 20 minutes.
• Remove from heat and let the rice rest, covered, for a few minutes.
• Stir in the peas and salt.
• Check for salt and then garnish with cilantro.
• You may eliminate any of the vegetables that you don't like.