Rice Cancun Recipes

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QUICK AND EASY MEXICAN RICE



Quick and Easy Mexican Rice image

This tasty and quick rice is made to go with burritos or fajitas. Easy Mexican rice is made with cooked rice and taco seasoning.

Provided by Diana Rattray

Categories     Side Dish     Dinner     Lunch

Time 10m

Yield 4

Number Of Ingredients 7

3 scallions , thinly sliced
1 tablespoon vegetable oil
1 clove garlic, finely minced
2 cups cooked rice
1/2 cup tomatoes, diced
1/3 cup tomato sauce
3 teaspoons taco seasoning mix

Steps:

  • Enioy!

Nutrition Facts : Calories 153 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 254 mg, Sugar 2 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g

CAJUN SHRIMP AND RICE



Cajun Shrimp and Rice image

I have a friend with Celiac's disease and I serve this when she comes over for lunch. It lets her have something besides meat and potatoes. It's become a requested recipe. -Ruth Miller, Boyertown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 package (8.8 ounces) ready-to-serve long grain rice
1 pound uncooked medium shrimp, peeled and deveined
2 teaspoons Cajun seasoning
1 tablespoon olive oil
1 tablespoon butter
1-1/2 teaspoons minced garlic
1 package (6 ounces) frozen snow peas

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, saute shrimp and Cajun seasoning in oil and butter until shrimp turn pink. Add garlic; cook 1 minute later. Add peas and rice. Cook 2-3 minutes or until heated through.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 176mg cholesterol, Sodium 550mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

CAMARONES CON CREMA (MEXICAN SHRIMP IN CREAM)



Camarones con Crema (Mexican Shrimp in Cream) image

This is one of my favorite Mexican shrimp meals to make. Everyone gobbles it up. Best served with rice, about 3 to 4 cups cooked. I like to sprinkle mine with Cojita cheese and cilantro also.

Provided by Sherbear1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 6

Number Of Ingredients 13

2 tablespoons butter
½ red bell pepper, diced
½ green bell pepper, diced
½ sweet onion, chopped
2 cloves garlic, diced, or more to taste
1 cup chicken broth
1 (7 ounce) can chopped green chilies
1 (8 ounce) package cream cheese, softened
3 tablespoons Mexican crema
2 teaspoons ground dried chile de arbol peppers, or to taste
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
1 ½ pounds uncooked medium shrimp, peeled and deveined

Steps:

  • Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
  • Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
  • Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 6 g, Cholesterol 235 mg, Fat 20.9 g, Fiber 1.1 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 917.4 mg, Sugar 2.7 g

RICE CANCUN



Rice Cancun image

Number Of Ingredients 9

1 1/4 cups uncooked rice
3 tablespoons polyunsaturated margarine
1/2 cup chopped onion
1/4 cup diced green pepper
2 cloves garlic, crushed
2 1/2 cups hot water
1 (1-pound) can crushed tomato
1 1/2 teaspoons kosher salt
2 teaspoons chili powder

Steps:

  • Melt the margarine in a large saucepan. Add the rice, onion, garlic and green pepper. Cook stirring over low heat until the rice browns. Add the hot water, tomatoes, salt and chili powder, bring to a boil, cover and reduce the heat, cooking until the rice in tender and the liquid is absorbed, about 35 minutes.

Nutrition Facts : Nutritional Facts Serves

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