My New Mexican Rice Recipes
TASTY MEXICAN RICE
This is my favorite recipe for Mexican rice. Tastes as good as any I've had in a Mexican restaurant. Found this recipe on the internet and am sure glad I did!
Provided by Anita Harris
Categories Long Grain Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium-high heat and add the rice and the onion. Cook, stirring constantly, until rice is lightly browned and onion is soft (watch carefully so as not to burn the rice). Sprinkle rice with garlic salt and ground cumin and stir.
- Stir in tomato sauce and chicken broth; bring to a boil, reduce heat to low, cover and simmer for 20-25 minutes. Do Not remove lid until cooking time is finished!
- When done, remove lid and fluff with a fork.
Nutrition Facts : Calories 293.2, Fat 11.3, SaturatedFat 1.6, Sodium 545.1, Carbohydrate 40.8, Fiber 1.2, Sugar 2.1, Protein 6.3
THE BEST MEXICAN RICE
This recipe was taught to me by my Mother and Sister. I have the tendency to add my own "twist" to all recipes I've come across, to give it a tiny sense of uniqueness. I hope you enjoy it as everyone I've made the rice for has. I've been told several times that it's "The best Mexican rice they've ever had". I'll let you be the judge. Enjoy!
Provided by FernNita
Categories Long Grain Rice
Time 42m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat vegetable oil on Medium-High heat and add the rice.
- Stir rice to fully coat in oil and fry for about 2 minutes, stirring occasionally to avoid burning and ensure thorough cooking of the rice.
- Add the Garlic, Onion, Garlic Salt and regular Salt and continue cooking until rice is golden brown (about 3-5 minutes), stirring occasionally.
- Add the Tomato sauce, El Pato sauce and Diced Tomatoes and mix together. Continue cooking for another minute.
- Add Lemon juice and Knorr bouillon and mix, cook for another minute.
- Add the water and Cilantro, stir and bring sauce to a boil. (at this point, before boiling, you can taste the sauce and add more Salt to taste).
- Reduce heat to a simmer and cover the rice, cooking for 25 more minutes (It is extremely important to NOT stir the rice at this point, just cover and wait 25 minutes).
- After 25 minutes, mix the rice and it is ready to serve.
- This recipe makes approximately 10 servings. Halve the ingredients, omit one can of El Pato and use an 8 oz. can of diced tomatoes instead of 10 oz. to make approximately 5-6 servings. Enjoy!
Nutrition Facts : Calories 512.7, Fat 8, SaturatedFat 1.2, Cholesterol 0.2, Sodium 803.9, Carbohydrate 99.8, Fiber 3.3, Sugar 3.5, Protein 9.5
MY OWN MEXICAN RICE
I kind of made this up from all different recipes, and it met our needs...it's light and and the aroma from the basil and rosemary is "outta-sight! A great side dish for Mexican/Southwestern meals (or Vegans!)
Provided by HEP MEP
Categories Rice
Time 45m
Yield 3-5 serving(s)
Number Of Ingredients 12
Steps:
- Sauté green peppers, onion, and garlic in oil in a frying pan or electric skillet with rosemary and basil until vegetables are tender.
- Stir in rice, tomato, salt, pepper and picante to taste- cook and stir for about 5 minutes.
- Add water; cover and cook on low till rice is done, stirring occasionally.
NEW MEXICO SPANISH RICE
This is a recipe from our Sunday supplement American Profile. It is one of the best Spanish rice recipes we've ever had. It freezes well. Just needs a little liquid when heating up.
Provided by Darkhunter
Categories Low Protein
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add rice and cook until golden, about 3 minutes, stirring constantly. Add onions, bell pepper, celery, tomatoes, cumin, garlic powder, salt and chicken broth.
- Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes, or until all liquid is absorbed. Mix well before serving.
MY NEW MEXICAN RICE RECIPE
I have been working on this rice recipe for months. I love my Spicy Mexican Rice recipe, but I have been longing for one that is not so "Hot". This is happily the result of my tweeking the recipe until I got just what I wanted.
Provided by Chef Howe
Categories Long Grain Rice
Time 1h15m
Yield 6 1 cup servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix first 6 ingredients in a rice cooker. Stir occassionally to keep from sticking.
- While rice is cooking, fry 4 slices of bacon, add chopped onion to bacon grease and cook until tender.
- Add corn and chopped cilantro and remove from heat.
- Add this mixture to the cooking rice.
Nutrition Facts : Calories 334.3, Fat 3.1, SaturatedFat 0.9, Cholesterol 6, Sodium 655, Carbohydrate 68.1, Fiber 3.6, Sugar 3.1, Protein 8.4
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- Pour in broth, diced tomatoes, and tomato sauce and season with cumin, oregano, 1 teaspoon salt, and ½ teaspoon pepper.
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- In a large, deep skillet, heat the olive oil until shimmering. Add the onion, tomatillo, garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Add the tomatoes, chiles and stock and bring to a boil. Simmer over moderate heat, stirring occasionally, until the liquid is reduced by half, about 20 minutes. Transfer the sofrito to a blender or food processor and let cool slightly, then puree until smooth.
- Wipe out the skillet and cook the sofrito in it over moderate heat, stirring, until hot, about 5 minutes. Gradually fold in the rice and cook just until it is hot and coated in the sofrito, about 5 minutes. Season with salt, garnish with cilantro and serve.
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