3 INGREDIENT MEXICAN RICE
3 Ingredient Mexican Rice - your favorite Mexican restaurant style rice at home with only 3 ingredients. This rice comes together in only 15 minutes and in only one pot. Yup, you heard that right!
Provided by Joanna Cismaru
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Combine all the ingredients: In a large skillet or saucepan add the rice chicken broth and enchilada sauce. Bring to a boil over medium high heat, stir well, cover the pot, then turn down the heat to a medium.
- Cook the rice: Cook for about 10 to 15 minutes, or until the rice is cooked, stirring occasionally. Season with salt and pepper.
- Season and garnish: Season with salt and pepper. Top with tomatoes, green onions and cilantro before serving.
Nutrition Facts : Calories 216 kcal, Carbohydrate 44 g, Protein 6 g, Fat 1 g, Sodium 797 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
3-INGREDIENT MEXICAN RICE
This 3-Ingredient Mexican Rice tastes just like the one at the restaurant! only 15 minutes and it only uses only one pan to make!
Provided by Brandie @ The Country Cook
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- In a large skillet (or saucepan) stir together the rice, chicken broth and enchilada sauce.
- Turn heat to medium-high and bring to a gentle boil. Stir well. Cover pot and turn down heat to low.
- Cook for about 10-15 minutes until rice is tender. Stir mixture and season with salt and pepper, to taste.
Nutrition Facts : Calories 116 kcal, Carbohydrate 25 g, Protein 2 g, Sodium 289 mg, ServingSize 1 serving
SIMPLE MEXICAN RICE WITH SALSA
This easy Mexican rice with salsa is how to make rice without tomato sauce! Since this is cooking rice on the stove, it should take you no longer than 20 minutes to make this vegetarian Mexican rice recipe.
Provided by Tyanne
Categories Side Dish
Number Of Ingredients 3
Steps:
- Bring water to boil in a large sauce pan. Add in rice. Turn down to medium heat and cook for 8 minutes.
- After the 8 minutes, stir in the picante sauce. Cook for 10 minutes continuing on medium heat. Serve your Simple Mexican Rice with your favorite Mexican dish!
Nutrition Facts : Calories 194 kcal, ServingSize 1 serving
MEXICAN RICE III
This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.
Provided by ALANASMOM
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
Nutrition Facts : Calories 158 calories, Carbohydrate 29.1 g, Cholesterol 1.4 mg, Fat 2.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 630.6 mg, Sugar 1.6 g
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
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.
THREE INGREDIENT MEXICAN RICE
This is the perfect recipe to make ahead of time, then save for later. It reheats beautifully!
Provided by MayaKanamori
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- In a large skillet (or saucepan) stir together the rice, chicken broth and enchilada sauce.
- Turn heat to medium-high and bring to a gentle boil. Stir well. Cover pot and turn down heat to low.
- Cook for about 10-15 minutes until rice is tender. Stir mixture and season with salt and pepper, to taste.
EASIEST 4 INGREDIENT MEXICAN RICE
Easiest and tastiest Mexican Rice, with only 4 ingredients including water. I was hungry for Mexican Rice one night, and didn't feel like waiting for over an hour chopping, sauteing etc., then have to wait longer while it cooks. So I came up with this quick and easy recipe for when I get the hankering for this after a long days work. Quick, simple and GOOD!
Provided by Chef Bronco
Categories Rice
Time 30m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- If using long grain rice, put in a wire mesh strainer and rinse off for 3 minutes under cold water and let drain completely. If using instant rice, just put it in the pot then add rest of ingredients and follow basic directions on box but let it sit for an additional 5 minutes over time directions state.
- If using long grain rice, put water and salsa and cumin in saucepan. Add drained long grain rice and stir. Bring to a boil and reduce heat to medium to medium low. Cover and don't peek for 25 minutes. Check rice and see if it is tender. If not, recover and let sit for an additional 5-10 minutes.
- My salsa is mild. If you like your rice spicier, add some cayenne or use a hotter style of salsa.
- I have also made this with brown instand rice and it is also very good!
Nutrition Facts : Calories 207.2, Fat 0.6, SaturatedFat 0.1, Sodium 588.3, Carbohydrate 45.2, Fiber 2.5, Sugar 3, Protein 5.2
More about "3 ingredient mexican rice food"
3 INGREDIENT MEXICAN RICE - YOUTUBE
From youtube.com
Author Joanna CismaruViews 3.6K
HOW TO MAKE: 3-INGREDIENT MEXICAN RICE - YOUTUBE
From youtube.com
Author The Country CookViews 6.3K
AUTHENTIC MEXICAN RICE RECIPE - A DELICIOUS SIDE DISH
From mylatinatable.com
MEXICAN RICE: AN EASY, AUTHENTIC 30-MIN RECIPE - THE …
From thewoksoflife.com
EASY MEXICAN BEANS AND RICE (3-INGREDIENTS) - OVER THE …
From overthespoonfor.com
44 EASY 3-INGREDIENT RECIPES - TASTY
From tasty.co
RESTAURANT STYLE MEXICAN RICE | THE RECIPE CRITIC
From therecipecritic.com
3-INGREDIENT RECIPES FOR DINNER | ALLRECIPES
From allrecipes.com
BEST MEXICAN RICE RECIPE - HOW TO MAKE MEXICAN RICE
From delish.com
TOP 3 MEXICAN RICE SIDE DISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
MEXICAN RICE - DAMN DELICIOUS
From damndelicious.net
4-INGREDIENT SPANISH RICE RECIPE | A SPICY PERSPECTIVE
From aspicyperspective.com
MEXICAN RED RICE | RECIPETIN EATS
From recipetineats.com
THE BEST SPANISH RICE (MEXICAN RICE) RECIPE FOODIECRUSH .COM
From foodiecrush.com
FIVE-INGREDIENT MEXICAN RICE - WHITE COAT PINK APRON
From whitecoatpinkapron.com
HOW TO MAKE DELICIOUS MEXICAN RICE FROM SCRATCH
From mexico-newsletter.com
QUICK AND EASY 3 INGREDIENT SPANISH RICE - OH SWEET BASIL
From ohsweetbasil.com
EASY MEXICAN RICE RECIPE (RESTAURANT-STYLE) - INSANELY GOOD
From insanelygoodrecipes.com
3-INGREDIENT MEXICAN RICE | RECIPE | MEXICAN RICE RECIPES, …
From pinterest.ca
3-INGREDIENT SALSA RICE RECIPE - HOW TO MAKE SALSA RICE - PARADE ...
From parade.com
EASY AUTHENTIC MEXICAN RICE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
3-INGREDIENT MEXICAN RICE | RECIPE | MEXICAN RICE, FOOD, FOOD …
From pinterest.co.uk
3-INGREDIENT MEXICAN RICE | RECIPE | MEXICAN RICE, MEXICAN …
From pinterest.com
3 INGREDIENT MEXICAN RICE - JO COOKS | MEXICAN FOOD RECIPES, RICE ...
From pinterest.ca
5-INGREDIENT MEXICAN-INSPIRED RICE (ARROZ ROJO) | FOODLOVE.COM
From foodlove.com
BEST EVER RESTAURANT-STYLE MEXICAN RICE (TIPS AND TRICKS!)
From carlsbadcravings.com
BEST MEXICAN STYLE RICE RECIPE FROM GRANDMA’S KITCHEN
From bringonthespice.com
ONE-POT MEXICAN RICE SKILLET DINNER - TWO HEALTHY KITCHENS
From twohealthykitchens.com
MEXICAN RICE RECIPE FOR STOVETOP OR RICE COOKER - OH, THAT'S GOOD!
From ohthatsgood.com
10 BEST MEXICAN RICE RECIPES | YUMMLY
From yummly.com
3-INGREDIENT MEXICAN RICE | RECIPE | MEXICAN FOOD RECIPES, …
From pinterest.de
5 INGREDIENT SPANISH RICE ~ SIDE OR MAIN DISH ~ A GOUDA LIFE
From agoudalife.com
3-INGREDIENT MEXICAN RICE | RECIPE | MEXICAN RICE, RICE, …
From pinterest.com
3-INGREDIENT MEXICAN RICE | RECIPE | MEXICAN RICE, RICE, …
From pinterest.co.uk
3 INGREDIENT MEXICAN RICE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
3-INGREDIENT MEXICAN RICE | RECIPE | MEXICAN FOOD RECIPES, …
From pinterest.nz
3 INGREDIENT MEXICAN RICE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
INGREDIENTS USED IN MEXICAN FOOD - THE SPRUCE EATS
From thespruceeats.com
MEXICAN TRICOLOUR RICE | CANADIAN LIVING
From canadianliving.com
3 INGREDIENT MEXICAN SHREDDED CHICKEN - EATING ON A DIME
From eatingonadime.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love