Rio Grande Rice Recipes

RIO GRANDE ESPECIAL

Steps:

• Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
• Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

RIO GRANDE QUESADILLAS

Steps:

• In a saucepan, bring the chicken, water and taco seasoning to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans., Spoon about 1/2 cup chicken mixture over half of each tortilla; top with pimientos, onion, cilantro and cheese. Fold over. In a large skillet over medium heat, cook quesadilla in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges.

RIO GRANDE FRITTER CAKES

Steps:

• Combine dry mix with egg, 2 tablespoons oil and milk to make batter then stir in the chile peppers, corn and Cheddar. Heat a thin layer of vegetable oil in a large skillet and cook 6 small cakes, 3 inches each, at a time for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side, until evenly deep golden in color. Transfer to a towel lined plate and salt the fritter cakes. Repeat, adding and heating a little additional oil for the second batch.

RIO GRANDE RICE AND BEANS

Steps:

• Heat broth to boiling in 2-quart saucepan. Stir in rice and pepper; remove from heat. Cover and let steam about 5 minutes or until liquid is absorbed.
• Fluff rice with fork. Stir in beans and 1/3 cup onions.
• Mix avocado and lime juice; gently fold into rice. Sprinkle with 2 tablespoons onion.

RIO GRANDE RICE

Steps:

• In a large saucepan, heat vegetable or olive oil over medium-low heat.
• Sauté the onions in the pan until golden brown.
• Add the rice to the pan and stir well to coat the grains with the oil.
• Mix in the remaining ingredients.
• Cover the pan and bring it to a boil, then reduce the heat to simmer and cook for 30-40 minutes until the rice is tender.
• Stir the rice occasionally to keep it from sticking.

RIO GRANDE CHICKEN

Steps:

• Gril marinated chicken and slice.
• cook rice and beans.
• in a serving bowl.
• add:.
• rice.
• black beans.
• romaine.
• onions.
• chipotle peppers.
• sliced chicken.
• mexican cheese.
• sour cream.
• sliced avocados.
• cilantro.
• top with salsa fresco.
• serve with: lime wedges.