Rice Veracruz Recipes

RICE VERACRUZ

Rice Veracruz image

Simple, and quick. This rice can be served on its own, as a side dish, or under stir-fried vegetables. From the Student's Vegetarian Cookbook.

Provided by Moody

Categories One Dish Meal

Time 14m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons vegetable oil
1/4 cup frozen corn
1/2 jalapeno, minced
1/2 teaspoon ground cumin
1/2 medium tomatoes, diced
2 scallions, finely chopped
1 tablespoon cilantro, finely chopped
2 cups whole grain cooked brown rice

Steps:

In a medium nonstick skillet on medium heat, warm the oil.
Add the corn, jalepino, and cumin; cover and cook on low heat for 3 to 5 minutes, stirring occasionally.
Stir in the tomato, scallions, cilantro and rice.
Cook on low heat for 3 to 5 minutes until hot.
Stir occasionally.
Add a dash or two of water if needed to prevent the rice from sticking.
Salt to taste and serve.

Nutrition Facts : Calories 289.8, Fat 6.5, SaturatedFat 0.9, Sodium 7.7, Carbohydrate 52.9, Fiber 4.9, Sugar 1.3, Protein 5.8

RICE VERACRUZ

Rice Veracruz image

We made this the other day without the poblanos and the next day we made it with! Wonderful flavors and the olives, tomatoes and capers are common in dishes from Mexico's Veracruz region. We served it with a simple steak of palomilla and a nice salad. It probably would be best served with fajitas and all their wonderful toppings. CuisineAtHome Magazine, 06/08.Great for Cinco de Mayo celebration!

Provided by Manami

Categories Long Grain Rice

Time 45m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 15

Ingredients

1 cup dry converted rice
chicken broth
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1/2 cup poblano pepper, diced
1 tablespoon olive oil
1 tablespoon garlic, chopped
1/2 teaspoon paprika
1 cup seeded tomatoes, diced
1/2 cup pimento stuffed olive, sliced
1/3 cup chopped fresh parsley
1 tablespoon capers, drained
salt, to taste
fresh ground black pepper, to taste
crushed red pepper flakes (if that extra zing is needed)

Steps:

Cook rice according to package directions, but substitute broth for the water.
Saute onion, bell pepper, and poblano in oil in a large saute pan over medium high heat.(If you choose you can spray the skillet with non-stick spray and add broth to saute the vegetables.).
Cook until soft, about 3 minutes, then add garlic and paprika.
Saute an additional minute & remove from heat.
Stir in rice and remaining ingredients.
Enjoy!

SPICY BROWN RICE VERACRUZ

Spicy Brown Rice Veracruz image

Add something spicy to your family's Mexican cuisine night! Serve brown rice with your meal - a side dish that's ready in 15 minutes!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

1 teaspoon vegetable oil
3/4 cup instant brown rice
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 can (8 ounces) tomato sauce
1/2 teaspoon chopped fresh jalapeño chilies, if desired

Steps:

Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, onion and garlic in oil 4 to 5 minutes, stirring frequently, until rice is toasted.
Stir in remaining ingredients. Cover and cook over medium-low heat 5 minutes or until rice is tender.

Nutrition Facts : Calories 350, Carbohydrate 74 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 960 mg

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