My Very Own Mexican Rice Recipes
AUTHENTIC MEXICAN RICE RECIPE
Learn how to make delicious and authentic Mexican rice which can be served as a delicious dish with your favorite Mexican meals.
Provided by Charbel Barker
Categories Side Dish
Time 36m
Number Of Ingredients 8
Steps:
- Add the rice to a pot with the olive oil and cook over medium-high heat for about 5 minutes, moving constantly until the rice is slightly browned.
- Add salt to taste and cook for about 1 more minute.
- Add the tomato, garlic, onion and oregano to a blender and blend together.
- Add the above mixture to the rice and stir well. Let cook over medium-high heat for 2-3 minutes, moving the rice constantly.
- Add the Chicken Stock and reduce the temperature to medium-low. Cover and let cook until the water evaporates (about 15-20 minutes). If the rice is not soft, add an additional cup of chicken stock or water and continue cooking until the rice is soft.
Nutrition Facts : ServingSize 1 1/2 cup serving, Calories 182 kcal, Carbohydrate 30 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 174 mg, Fiber 1 g, Sugar 2 g
MEXICAN RICE II
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
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
MY VERY OWN MEXICAN RICE
My family asks me to make this side dish when I am serving either tamales or tacos. This rice is very flavorful and easy!
Provided by Tara Caputo @Taralynne
Categories Rice Sides
Number Of Ingredients 8
Steps:
- 1. In a stockpot add oil (medium heat) until oil gets hot, add rice and fry until lightly browned about 10 minutes, before rice is just about done add onion. Make sure to stir rice constantly to prevent burning.
- 2. When rice is lightly browned add tomato sauce and enough water just to cover rice. Add to that salt, pepper,garlic powder,sazon and cumin. Stir. Bring to boil.
- 3. Once rice is boiling, cover and cook approximately 15 minutes until water is absorbed (do not open lid while rice is cooking or stir rice while cooking).
- 4. When rice is cooked remove from heat and allow 10 minutes before taking off cover. After 10 minutes serve and enjoy!
More about "my very own mexican rice recipes"
EASY MEXICAN RICE RECIPE - RACHEL COOKS®
From rachelcooks.com
Ratings 5Calories 366 per servingCategory Sides & Vegetables
- Heat oil in a medium saucepan over medium heat. When the pan is hot, add onion and pepper and cook until softened (3-4 minutes). Add rice, and continue to cook, stirring frequently, until lightly golden, about 5 minutes. Add garlic, chili powder, and cumin and continue to cook, stirring, for 1 minute or until fragrant.
- Add stock, tomato paste, salt, and oregano. Stir to combine and increase heat to high. Bring to a boil, then reduce heat to low to maintain a gentle simmer. Simmer with cover on for 20 minutes or until liquid is absorbed.
BEST MEXICAN RICE RECIPE - HOW TO MAKE MEXICAN RICE
From delish.com
4.7/5 (6)Calories 276 per serving
- Add carrots, bell pepper, onion, and garlic, and cook, stirring frequently, until onions have become translucent, about 5 minutes.
- Pour in broth, diced tomatoes, and tomato sauce and season with cumin, oregano, 1 teaspoon salt, and ½ teaspoon pepper.
MEXICAN RICE: AN EASY, AUTHENTIC 30-MIN RECIPE - THE …
From thewoksoflife.com
4.9/5 (11)Total Time 30 minsCategory RiceCalories 297 per serving
- First, heat 3 tablespoons of oil in a deep skillet set over medium-high heat. Add the rice and stir constantly until the rice begins to turn golden brown. The toastier your rice, the tastier it will be (information gleaned from my friend, via her grandma of course).
- Next, add the chicken stock. The mixture will bubble up, and should be followed immediately by the tomato paste or tomato sauce, onion powder, garlic powder, cumin, chili powder, black pepper, and salt.
- Bring to a boil, stirring the tomato paste to dissolve it if using, and cover with a tight-fitting lid. Immediately turn the heat down to low and set a timer for 20 minutes.
- During or when the rice is done cooking, you may want to check moisture levels. If you smell a hint of a burnt scent, your heat is too high! In this scenario, if the rice is cooked, remove from the heat. If it’s not cooked, lower the heat, and add water ½ cup at a time to continue the cooking process. If it’s too wet, leave the lid slightly ajar or off the pan entirely.
MEXICAN RICE RECIPES
From allrecipes.com
EASY MEXICAN RICE RECIPE (RESTAURANT-STYLE) - INSANELY GOOD
From insanelygoodrecipes.com
MEXICAN RICE - DAMN DELICIOUS
From damndelicious.net
SIMPLE MEXICAN RICE - STAGE.ELEMENT.ALLRECIPES.COM
From stage.element.allrecipes.com
MEXICAN RICE RECIPE | HOW TO MAKE RESTAURANT STYLE ... - MY ROI LIST
From myroilist.com
MEXICAN RICE RECIPE - VILLA COCINA
From villacocina.com
HOMEMADE MEXICAN RICE RECIPE - CHEF BILLY PARISI
From billyparisi.com
BEST MEXICAN STYLE RICE RECIPE FROM GRANDMA’S KITCHEN
From bringonthespice.com
THE MOST AUTHENTIC SPANISH RICE RECIPE EVER - FIRST DAY OF HOME
From firstdayofhome.com
IMPROVED MEXICAN RICE RECIPE - THE MOUNTAIN KITCHEN
From themountainkitchen.com
MAKE YOUR OWN RESTAURANT-WORTHY MEXICAN RICE WITH THIS RECIPE
From therustyspoon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love