Mexicanarice Recipes

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MEXICAN RICE

Provided by Food Network

Categories     side-dish

Number Of Ingredients 12



Mexican Rice image

Steps:

  • Prepare rice according to package directions, cooking only 8 minutes.
  • Heat vegetable oil in a large skillet over medium heat. Add garlic and saute for 30 seconds. Stir in onion, bell peppers, jalapeno, and cumin; cook for 5 minutes. Add tomato sauce and bouillon cube and stir until cube dissolves; add cooked rice and stir until heated through.
  • Serve topped with cilantro and garnish with lime wedges.

2 cloves garlic, chopped
1/2 cup onion, chopped
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
2 bags Success® Jasmine Rice or Success® Brown Rice
1 tsp vegetable oil
1 small jalapeno, seeded and chopped, optional
1 tsp cumin
1 can (8 oz.) tomato sauce
1 chicken flavored bouillon cube
1/4 cup fresh cilantro, chopped
Lime wedges, for garnish

MEXICAN TOMATO RICE

Enjoy this easy Mexican rice as a side dish to accompany beef burritos or chilli. You can choose to make it veggie if you like by using vegetable stock

Provided by Barney Desmazery

Categories     Side dish

Time 40m

Yield Serves 4-6

Number Of Ingredients 9



Mexican tomato rice image

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.

Nutrition Facts : Calories 201 calories, Fat 2 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium

1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, minced
250g long grain rice
1 tsp chipotle paste, optional (more if you want it spicier)
1 tbsp tomato purée
1 x 400g tin chopped tomatoes
750ml hot chicken or vegetable stock
small bunch of coriander, finely chopped

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

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

MEXICAN RICE

This recipe is a zippy, flavorful south-of-the-border side dish. My family always requests this rice when I'm making a Mexican dinner.-Pattie Hess, Grabill, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 4



Mexican Rice image

Steps:

  • In a saucepan over medium heat, bring water, salsa and bouillon to a boil. Stir in rice; remove from the heat. Cover and salt stand 6-8 minutes or until liquid is absorbed. Fluff with a fork.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

1-1/2 cups water
1 cup salsa
2 chicken bouillon cubes
2 cups uncooked instant rice

MEXICAN RICE

Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.

Provided by Pot Scrubber

Categories     Long Grain Rice

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11



Mexican Rice image

Steps:

  • Adjust rack to middle position and preheat oven to 350.
  • Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
  • Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
  • Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
  • Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
  • Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
  • Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  • Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
  • Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
  • Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
  • Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
  • Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
  • You'll love this rice! Money back guarantee.

12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

MEXICAN RICE II

This is a wonderful side dish for any Mexican dinner.

Provided by Mommyto2

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 7



Mexican Rice II image

Steps:

  • Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
  • Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Nutrition Facts : Calories 291 calories, Carbohydrate 42.4 g, Cholesterol 2.5 mg, Fat 11 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 1095.6 mg, Sugar 2.4 g

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
½ teaspoon ground cumin
¼ cup chopped onion
½ cup tomato sauce
2 cups chicken broth

VEGETARIAN MEXICAN RICE

This flavored rice is a local favorite in San Antonio.

Provided by ginger

Categories     Side Dish     Rice Side Dish Recipes

Time 50m

Yield 8

Number Of Ingredients 11



Vegetarian Mexican Rice image

Steps:

  • In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
  • Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.

Nutrition Facts : Calories 199 calories, Carbohydrate 33.8 g, Fat 5.6 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 809.4 mg, Sugar 2.9 g

3 tablespoons vegetable oil
⅔ cup diced onion
1 ½ cups uncooked white rice
1 cup chopped green bell pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 ½ (8 ounce) cans tomato sauce
2 teaspoons salt
1 clove garlic, minced
⅛ teaspoon powdered saffron
3 cups water

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