Mexican Rice Ww Recipes

MEXICAN-STYLE BROWN RICE CASSEROLE

Steps:

• Preheat oven to 375ºF. Coat a 2-quart rectangular, round or oval baking dish with cooking spray
• In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
• In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
• Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
• Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

HEALTHY MEXICAN CAULIFLOWER RICE AND BEANS

Steps:

• If you are using a bag of already prepared riced cauliflower, skip this first step. Otherwise, wash and dry the cauliflower. Remove core and coarsely chop into florets. Blot with paper towels to completely dry. Place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous. Be sure to not over process or it will get mushy. Add to a large bowl. Repeat processing with remaining cauliflower. Or, using the largest holes on a box cheese grater, grate each cauliflower floret into small pieces, similar to the size of a grain of rice. Set aside.
• Coat a large, nonstick pan with cooking spray. Add olive oil and heat over medium-high heat. Stir in cauliflower rice, onions, red bell pepper, and garlic. Stir-fry for 3 minutes. Stir most of the time. Mix in black beans, tomatoes, corn, cumin, chili powder, a little black pepper, and ½ cup water or vegetable broth. Mix together until well blended. Bring to a boil. Lower heat and simmer for several more minutes. If too dry add a few more tablespoons of water. Add cilantro and mix well.
• See serving tips below. This rice freezes great!

MEXICAN RICE WW

Steps:

• 1. Heat oil in skillet. Add rice until golden and toasted. Add onion and pepper and lightly sautee.
• 2. In a blender put salt,garlic, 1/2 cup tomatoes (undrained) and broth. Puree until smooth.
• 3. Slowly add liquid mixture to rice. You can drain the rest of the tomatoes and add to the rice if you'd like.
• 4. Bring to a boil, cover and turn heat to low. Simmer until rice is tender, about 1 hour. Do not remove lid while rice is simmering! I usually check the rice package, it tells you how long to cook it for.

MEXICAN RICE BOWL WITH CHICKEN

Steps:

• Cook rice according to package instructions.
• Meanwhile, heat oil in a large skillet. Season chicken cubes with salt and pepper. Add chicken to the skillet and cook until well browned. Remove from skillet and set aside.
• Add onion and garlic to skillet, and saute for approximately 5 minutes or until soft. Add in red and green peppers, continue to saute on medium-low heat until peppers are soft, about 7 minutes.
• Once softened, add all remaining ingredients (except rice and cheese), as well as the cooked chicken. Stir until all ingredients are mixed well and heated through; adjust salt and pepper.
• Serve over rice with shredded cheese and sour cream. Even heartier with a side of tortilla chips or warmed tortillas.

WEIGHT WATCHERS FRIENDLY MEXICAN RICE

Steps:

• 1. Lightly spray non stick skillet with oil.
• 2. Add rice and cook over med heat until opaque. Add onion and garlic and saute lightly.
• 3. Add water and spices including salt and pepper. If you like a more red rice like in a restaurant, add a teaspoon of paprika.
• 4. Add rest of ingredients except peas and fresh cilantro. Cover, reduce heat to low, and cook for 20 minutes. Stir occasionally and add more water if needed. Depends on how juicy the tomatoes are.
• 5. Add the peas and cilantro during the last 5 minutes. Taste test for salt and tenderness of rice before serving.
• 6. note: I calculate there are 14 points on the blue Weight Watchers plan for the whole thing! At 4 huge servings that's 3.5 points. Great with chili.

WEIGHT WATCHERS CORE MEXICAN RICE

Steps:

• Heat oil. Add rice and cook until golden and toasted. Add and lightly saute onion, bell pepper, and garlic.
• Put salt, 1/2 cup of tomatoes (undrained) and broth in a blender. Process till smooth.
• Add liquid from blender to the rice mixture slowly. You can drain the rest of the tomatoes and add them to the rice at this point if you want extra tomato.
• Bring to a boil, cover, turn heat to low, and simmer until rice is tender, about 1 hour. (Or however long brown rice needs to simmer - my package says 1 hour.)
• Don't remove the lid during the cooking process.
• If you don't have fresh garlic, you can add 1/2 teaspoon of garlic powder to the blender.