MEXICAN RICE
Blending all the ingredients allows room for great variation in vegetables. Jalapeños or other chilies can be added for heat and character. Water can take the place of chicken stock for vegetarians. Canned tomatoes offer a deep flavor, but it is a good way to use up fresh tomatoes that are on the brink, as well.
Provided by Kim Severson
Categories side dish
Time 40m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine).
- In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty.
- Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes. Let sit for another 10 minutes.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 395 milligrams, Sugar 3 grams, TransFat 0 grams
MEXICAN RICE MIX
Cumin and garlic powder season long grain rice in this simple side dish from Sonya Dueck of Cartwright, Manitoba. The mild mixture would be a nice complement to a spicy Mexican entree.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the bouillon, salt, garlic powder and cumin. Store in an airtight container in a cool, dry place for up to 1 year. Yield: about 5 tablespoons., To prepare rice: In a saucepan, saute rice, onion and green pepper in butter until rice is lightly browned. Stir in water and 5 teaspoons seasoning mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
Nutrition Facts : Calories 158 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 715mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
PARA MORIRSE PARA ... MEXICAN RICE WITH MY TWIST
Para Morirse Para ... "To Die For" ... Mexican rice. A combo of quick cooking rice, chilies, tomatoes, some warm spices, olives which is my NON traditional addition, herbs and topped with some creamy shredded cheese. Just a nice change and a bit different. A great side to my cumin and chili roasted chicken breast.
Provided by SarasotaCook
Categories White Rice
Time 40m
Yield 4-8 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Rice -- Cook the rice accordingly to pkg directions. I cook mine ahead just to save time, but it is not necessary. You can use long grain, medium, quick cooking or boil in bags. Whatever works best for you. Make it easy on yourself.
- Vegetables -- To a medium saute pan, add the olive oil and heat to medium. Then add in the garlic and onion and cook until tender. Toss in the olives, chilies, tomatoes, broth, seasoning except for the parsley; and cook on medium low until well combined. Cook 5 minutes.
- Combine -- Add the rice to the tomato and vegetable mixture just to reheat the rice and all the flavors are combined. Cook another 2-3 minutes. The last minute add the parsley.
- Serve -- Serve family style and top with the grated cheese. You can also add some extra parsley if you want as a garnish. ENJOY!
Nutrition Facts : Calories 238.3, Fat 8.5, SaturatedFat 4.5, Cholesterol 23.7, Sodium 945.8, Carbohydrate 32.7, Fiber 1.8, Sugar 3.5, Protein 8.6
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