MEXICAN FIESTA RICE
Make this tasty Mexican rice to serve a crowd. Our recipe is vegan but if everyone you're cooking for eats meat, some chopped bacon in with the onions works well
Provided by Tom Kerridge
Categories Dinner, Main course, Side dish, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
- Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.
Nutrition Facts : Calories 164 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
FIESTA RICE
This delicious dish is filled with eye-appealing colors and taste that makes even a large batch disappear fast. It's easy to assemble and pop in the oven.-Rita Wilken, Bloomfield, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 30-36 servings.
Number Of Ingredients 12
Steps:
- In a small skillet over medium heat, saute the onion in butter until tender. Transfer to a large bowl. Stir in the next eight ingredients. , Divide between two ungreased 13-in. x 9-in. baking pans. Stir 2 cups of water into each pan. Cover and bake at 350° for 1-1/2 hours. Uncover; sprinkle with cheese. Return to the oven for 5-10 minutes or until cheese melts.
Nutrition Facts : Calories 134 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 338mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
FIESTA GOLDEN RICE
Toss with the vinaigrette while rice is warm, so it absorbs the flavors.
Provided by Sheila Lukins
Number Of Ingredients 12
Steps:
- 1. Bring the water, olive oil, saffron and salt to a boil in a pot. Stir in the rice and simmer, covered, for 20 minutes. Remove from heat, fluff rice with a fork and transfer to a bowl. Toss with the vinaigrette, then let cool.
- 2. Toss with the remaining ingredients. Adjust seasonings. Add additional vinaigrette if necessary. Serve at room temperature.
FIESTA RICE
Make and share this Fiesta Rice recipe from Food.com.
Provided by Audrey M
Categories White Rice
Time 12m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix salsa, rice and water in saucepan.
- Bring to a boil.
- Reduce heat and simmer for 5 to 10 minutes until rice is tender.
- Fluff rice with fork before serving.
Nutrition Facts : Calories 85.2, Fat 0.3, SaturatedFat 0.1, Sodium 391.2, Carbohydrate 18.7, Fiber 1.4, Sugar 2, Protein 2.4
FIESTA CHILI BEEF AND RICE
This zesty dish creates its own fiesta with every spoonful. Serve with corn tortillas and salsa.
Provided by CHRISTYJ
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 5
Number Of Ingredients 13
Steps:
- Add oil to a medium saucepan. Stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. Add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minute. Stir in water and half of the chili sauce. Bring to boil. Mix in corn, lemon juice, and 1/2 teaspoon salt. Cover, and simmer over low heat for 20 minutes.
- Meanwhile, saute beef with remaining 1/2 cup onion and 1/2 cup green pepper until meat loses pink color and vegetables are tender.
- Add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon salt. Simmer uncovered 15 minutes.
- Turn rice onto a platter, and fluff with a fork. Sprinkle with cheese, and top with beef mixture. Serve immediately.
Nutrition Facts : Calories 578.4 calories, Carbohydrate 54.9 g, Cholesterol 80.9 mg, Fat 27.1 g, Fiber 3.7 g, Protein 30.4 g, SaturatedFat 10.7 g, Sodium 1186.3 mg, Sugar 3.8 g
FIESTA CHICKEN AND RICE
From Cook's Country via Skillet Suppers. I've added the chopped fresh cilantro as garnishment. It can be sprinkled either with the green onion slices or in place of. That cilantro is another ingredient I'm hooked, along with Sriracha, chorizo, lemongrass, jasmine rice...
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season both sides of the chicken with salt and pepper. Set a 12-inch skillet over medium-high heat and add the oil. When it starts to shimmer, add the chicken and cook on one side until golden brown, about 4 minutes. Transfer the chicken to a plate, leaving the fat in the pan.
- Add the rice, onion and 1/2 teaspoon salt to the pan. Cook, stirring frequently, until the rice is toasted and the onions begin to soften, about 3 minutes. Add the garlic, oregano, chili powder and cayenne, cooking just until fragrant, about 15 seconds.
- Mix in the tomatoes, green pepper and chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Add the chicken back to the pan, browned side up, along with any accumulated juices. Cover the pan and reduce the heat to low. Cook until the chicken is cooked through, about 12 minutes, depending on size of the breasts.
- Transfer the chicken to a cutting board and gently give the rice a quick stir then replace the cover and continue cooking until the rice is tender and the liquid is absorbed, about 12 minutes. Meanwhile, cut the chicken into 1/2-inch slices.
- Turn off the heat under the pan then arrange the sliced chicken on top. Sprinkle with the cheese and green onions then cover the pan again and let stand for a few minutes until the cheese has melted.
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