Easy Authentic Mexican Rice With Tomato Recipes

EASY AUTHENTIC SPANISH RICE

My family loves a variety of ethnic foods, but this is one of their favorites. My niece, who is of Spanish descent, lives with us and has tweaked my old Spanish rice recipe to make it just like her grandma's. My mother-in-law has also added this recipe to her school meals menu (minus the jalapeno), and it is a hit with the students and faculty.

Provided by Megan

Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes

Time 55m

Yield 8

Number Of Ingredients 8

Easy Authentic Spanish Rice image

Steps:

Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.

Nutrition Facts : Calories 253 calories, Carbohydrate 26.7 g, Cholesterol 36.6 mg, Fat 14.3 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 8.9 g, Sodium 521.7 mg, Sugar 1.4 g

Ingredients

6 tablespoons butter
2 onions, chopped
2 jalapeno peppers, chopped
2 (14.5 ounce) cans Mexican-style diced tomatoes, undrained
1 cup uncooked white rice
salt and ground black pepper to taste
½ cup sour cream, or as desired
½ cup shredded Cheddar cheese, or as desired

EASY AUTHENTIC MEXICAN RICE

This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family's taste. Use chicken stock in place of water for even more savory flavor.

Provided by PattyBluebird

Categories Side Dish Rice Side Dish Recipes

Time 25m

Yield 8

Number Of Ingredients 6

Easy Authentic Mexican Rice image

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.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 21.1 g, Fat 7.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 124.1 mg, Sugar 1.5 g

Ingredients

¼ cup canola oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup uncooked white rice
1 ½ cups water
1 (6.5 ounce) can tomato sauce

SIMPLE MEXICAN RICE

A very simple tomato Mexican rice recipe. I can have this in the oven and cooking in one set of ads on the TV. If you don't have chicken stock, use hot water and chicken bouillon.

Provided by ELIZABETH101

Categories Side Dish Rice Side Dish Recipes

Time 50m

Yield 5

Number Of Ingredients 8

Simple Mexican Rice image

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 37.6 g, Cholesterol 2.1 mg, Fat 6.3 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 519.5 mg, Sugar 3.2 g

Ingredients

2 tablespoons vegetable oil
1 onion, chopped
1 teaspoon minced garlic
1 teaspoon chili powder
1 tablespoon ground cumin
1 cup uncooked short-grain white rice
1 ¾ cups chicken broth
¼ cup tomato paste

MEXICAN TOMATO-FLAVORED RICE

This recipe makes nice fluffy rice every time with great taste. It was given to me by my grandmother!

Provided by Luis-Christine Poncio

Categories Side Dish Rice Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 6

Mexican Tomato-Flavored Rice image

Steps:

Heat oil in a saucepan over medium heat. Fry rice in hot oil until golden brown, 2 to 3 minutes. Stream water into the saucepan while stirring the rice; season with tomato powder, onion powder, and garlic powder and stir.
Bring the mixture to a boil and cook at a boil for 2 minutes. Reduce heat to low, place a cover on the saucepan, and cook until the moisture is mostly absorbed by the rice, about 15 minutes. Remove saucepan from heat and let sit covered to let last moisture be absorbed into rice, about 5 minutes more.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 39.7 g, Fat 7.1 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 10.7 mg, Sugar 0.4 g

Ingredients

2 tablespoons vegetable oil
1 cup long-grain rice
2 ½ cups water
1 ½ tablespoons tomato-flavored bouillon powder (such as Knorr®)
2 dashes onion powder
2 dashes garlic powder

MARIA'S MEXICAN RICE

My mom is from Nuevo Laredo, Mexico and this is how she has been making rice all her life. One day I finally stopped and measured the amounts she used while cooking. In my view this is the perfect Mexican rice. It's not too greasy or dry, nice color, and great flavor. The Serrano pepper will add flavor but no heat to this recipe since it is used whole and not chopped. If you would like spicy Mexican rice, de-seed and chop the Serrano before adding it to the mix.

Provided by viv85e

Categories Side Dish Rice Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 10

Maria's Mexican Rice image

Steps:

Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 26.8 g, Cholesterol 0.1 mg, Fat 4.9 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 845.4 mg, Sugar 1.3 g

Ingredients

2 tablespoons olive oil
1 cup rice
½ large onion, diced
½ tablespoon salt
⅛ teaspoon ground cumin
⅛ teaspoon ground black pepper
2 ½ cups water
⅓ cup tomato sauce
1 tablespoon chicken bouillon (such as Knorr®)
1 whole serrano chile pepper

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First, heat 3 tablespoons of oil in a deep skillet set over medium-high heat. Add the rice and stir constantly until the rice begins to turn golden brown. The toastier your rice, the tastier it will be (information gleaned from my friend, via her grandma of course).
Next, add the chicken stock. The mixture will bubble up, and should be followed immediately by the tomato paste or tomato sauce, onion powder, garlic powder, cumin, chili powder, black pepper, and salt.
Bring to a boil, stirring the tomato paste to dissolve it if using, and cover with a tight-fitting lid. Immediately turn the heat down to low and set a timer for 20 minutes.
During or when the rice is done cooking, you may want to check moisture levels. If you smell a hint of a burnt scent, your heat is too high! In this scenario, if the rice is cooked, remove from the heat. If it’s not cooked, lower the heat, and add water ½ cup at a time to continue the cooking process. If it’s too wet, leave the lid slightly ajar or off the pan entirely.

Easy Authentic Mexican Rice With Tomato Recipes

EASY AUTHENTIC SPANISH RICE

EASY AUTHENTIC MEXICAN RICE

SIMPLE MEXICAN RICE

A very simple tomato Mexican rice recipe. I can have this in the oven and cooking in one set of ads on the TV. If you don't have chicken stock, use hot water and chicken bouillon.

MEXICAN TOMATO-FLAVORED RICE

This recipe makes nice fluffy rice every time with great taste. It was given to me by my grandmother!

MARIA'S MEXICAN RICE

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