Speedy Mexican Rice Recipes

SPEEDY TEX-MEX RICE

Steps:

• Cook rice according to pack instructions, then drain. Heat 1 tbsp oil in a frying pan. Add the sliced peppers and fajita seasoning, and cook for 1 min until fragrant.
• Stir through the rice and beans, and heat until piping hot. Mix the remaining oil, lime juice, coriander and some seasoning into the pan and serve.

MEXICAN TOMATO RICE

Steps:

• Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften. Add the garlic and cook for a minute more, then stir in the chipotle paste (if using) and the tomato purée and cook for a minute.
• Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it's coated in the tomato mix. Pour over the hot stock, season, give everything another stir and bring to the boil, then cover the pan with a lid and turn the heat down to the lowest possible setting.
• Gently simmer for 15-20 mins until all the stock has been absorbed and the rice is cooked through. Leave the rice to sit for a few mins off the heat, then stir through the coriander and serve.

SUPER EASY MEXICAN RICE

Steps:

• In a large skillet, heat 1 tablespoon oil and saute onions and garlic.
• Add the chicken bouillon to the pan and crush the cubes.
• Add 1 tablespoon oil and the rice and fry the rice until the rice turns slightly brown.
• Add the salt, water and tomato paste and mix well.
• Cover the pan and simmer 25 minutes.
• Mix rice thoroughly and serve.
• ENJOY!

QUICK AND EASY MEXICAN RICE

Steps:

• Enioy!

SPEEDY SPANISH RICE

Steps:

• In a large nonstick skillet, saute the rice, onion and green pepper in butter until rice is lightly browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer. Stir in the water, cilantro, cumin, bouillon and pepper; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Remove from the heat; let stand for 5 minutes. Fluff with a fork. Stir in picante sauce.

EASY AUTHENTIC MEXICAN RICE

Steps:

• Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
• Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.

SPEEDY MEXICAN RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Mix rice, chicken, corn, salsa, and green chile peppers in a large bowl until well combined. Add black beans and stir gently to incorporate. Spread in the prepared pan and top with Mexican cheese blend.
• Bake in the preheated oven until cheese is melted, 20 to 30 minutes.