Ninfas Rice Recipes

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MEXICAN RICE II



Mexican Rice II image

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

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
½ teaspoon ground cumin
¼ cup chopped onion
½ cup tomato sauce
2 cups chicken broth

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

NINFA'S GREEN SAUCE



Ninfa's green sauce image

Provided by Adapted by Lisa Fain from a Houston Chronicle recipe

Number Of Ingredients 8

3 medium-sized green tomatoes, coarsely chopped
4 tomatillos, husked and chopped
1 to 2 jalapeños, stemmed and coarsely chopped
3 small garlic cloves
3 medium-sized ripe avocados, peeled, pitted and sliced
4 sprigs cilantro
1 teaspoon kosher salt
1 1/2 cups sour cream

Steps:

  • Combine chopped tomatoes, tomatillos, jalapeños, and garlic in a saucepan. Bring to a boil (tomatoes provide the liquid), reduce heat and simmer 10 to 15 minutes.
  • Remove from heat and let cool slightly.
  • Place tomato mixture with the avocados, cilantro and salt in food processor or blender and blend until smooth.
  • Pour into a bowl and stir in sour cream.

NINFA'S RED SALSA



Ninfa's Red Salsa image

I have loved Ninfa's for a long time. Recently I found a book with handwritten recipes from several Texas area restaurants, so I'm sharing them.

Provided by ATXChefInTraining

Categories     Mexican

Time 28m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 9

1 -2 chiles de arbol
1 -2 dried red pepper, if you can't get chiles de arbol
4 medium tomatoes, halved
3 garlic cloves
4 sprigs cilantro
1 teaspoon salt
1 -2 jalapeno (optional)
1 -2 tablespoon oil (Recipe doesn't specify the type.)
1/2 cup tomato sauce (optional)

Steps:

  • Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside.
  • In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes.
  • Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
  • If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
  • This salsa may be made in advance and either refridgerated or frozen.

Nutrition Facts : Calories 56.1, Fat 3.7, SaturatedFat 0.6, Sodium 588.9, Carbohydrate 5.7, Fiber 1.6, Sugar 3.3, Protein 1.3

COPYCAT RESTAURANT STYLE MEXICAN RICE



Copycat Restaurant Style Mexican Rice image

This easy to make side dish tastes just like the rice from your favorite Mexican restaurant.

Provided by Danelle

Categories     Side Dishes

Time 30m

Number Of Ingredients 11

2 tablespoons butter
1 cup uncooked white rice
3 cloves garlic minced
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon pepper
Pinch of cayenne pepper
1/4 cup finely diced onion
1/4 cup tomato sauce
1 3/4 cups chicken broth
1-2 tablespoons fresh chopped cilantro

Steps:

  • Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
  • Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
  • Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.

NINFA'S ORIGINAL FAJITAS



Ninfa's Original Fajitas image

This recipe comes from Mama Ninfa. She would give this recipe out to the publications that would ask for it in the late 80s. It is an awesome recipe. It has been suggested that the fruit and fruit juices were an embellishment that was added. I don't know, try it both ways. This, however you look at it, is an awesome Fajita recipe. You can cook these on a grill but for best results, use apple and pecan wood.

Provided by Oscar Acosta

Categories     Dinner     Lunch     Main Course

Number Of Ingredients 12

1 tbsp Orange Zest
¼ tsp lime zest
2 ea lime juice - You need about 1/4 cup
¼ cup pineapple juice
¼ cup Sherry or Zinfandel
¼ cup Kikkoman soy sauce
1 clove garlic - minced
1 tbsp fresh ground black pepper
3 ea chiles de arbol - crushed
3 tbsp clarified butter
2 ea large skirt steaks
12 ea warm flour tortillas

Steps:

  • Combine lime and orange zest with ¼ cup water. The lime juice, sherry, soy sauce, garlic, black pepper, chiles, and butter in a large baking dish.
  • Remove any membrane or silver skin from the meat.
  • Place the skirts in the marinade and make sure they are fully coated.
  • Cover the dish and let rest for two hours.
  • Grill the fajitas on the grill or charcoal grill. Preferably, use apple and pecan wood instead of charcoal. The wood gives the skirt steak an unbelievable flavor that Ninfa's is known for.
  • Grill for 5 to 7 minutes on each side until done to taste. All the time brushing marinade on the meat.

NINFA'S GREEN TOMATO SALSA



Ninfa's Green Tomato Salsa image

A famous green salsa recipe in Houston. Guaranteed to be loved by all.

Provided by Jamison7117

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 25m

Yield 40

Number Of Ingredients 8

3 green tomatoes, chopped
4 fresh tomatillos - husked, rinsed, and chopped
1 jalapeno pepper, chopped
3 small garlic cloves
3 avocados - peeled, pitted, and sliced
4 sprigs cilantro
1 teaspoon salt
1 ½ cups sour cream

Steps:

  • Stir tomatoes, tomatillos, jalapeno pepper, and garlic together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the tomatoes and tomatillos soften, 10 to 15 minutes. Remove saucepan from heat and let tomato mixture cool slightly.
  • Pour cooled tomato mixture into a blender pitcher; add avocado slices, cilantro, and salt. Blend the mixture until smooth; transfer to a bowl.
  • Stir sour cream into the blended mixture until smooth.

Nutrition Facts : Calories 46.3 calories, Carbohydrate 2.4 g, Cholesterol 3.8 mg, Fat 4.1 g, Fiber 1.2 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 65.2 mg, Sugar 0.6 g

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