EASY BAKED MEXICAN RICE
This easy Mexican rice is baked in the oven and tastes even better than the rice from your favorite Mexican restaurant! Perfect for any occasion!
Provided by The Chunky Chef
Categories Side Dish
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Add dry rice to a mesh sieve and rinse under cold water until water runs clear.
- To a blender or food processor, add tomatoes, onion and approximately 2 Tbsp of the minced cilantro. Process until smooth. This should yield around 2 cups, but if there's excess, discard any amount more than 2 cups.
- Add vegetable oil to a large, oven safe pan (I love to use my Le Creuset buffet casserole dish), and heat over MED heat. Add rice and saute for about 5-10 minutes, until fragrant and lightly golden.
- Add garlic and jalapeño and stir about 30 seconds or so, until fragrant. Add tomato puree, tomato paste, chicken broth and 1 tsp salt. Stir to combine and bring to a boil.
- Cover and bake about 25-30 minutes, until liquid is absorbed, stirring halfway through. Fluff rice with a fork, squeeze lime juice over rice and stir in cilantro and green onions.
- Taste and adjust by adding more salt or black pepper, if needed.
Nutrition Facts : Calories 283 kcal, ServingSize 1 serving
OVEN BAKED SPANISH RICE
Oven Baked Spanish Rice comes out perfect every time. Serve as a side dish to another Mexican food recipe.
Provided by Maria
Categories Spanish Rice
Time 1h10m
Yield 6-8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a 9x13 pan, combine all ingredients and stir until everything is evenly distributed.
- Cover tightly with foil.
- Place carefully in oven and bake for 1 hour.
- Remove from oven and leave covered until ready to serve.
- Onions and garlic may settle on the top. Fluff with a fork to mix them evenly into rice.
EASY BAKED MEXICAN RICE
Steps:
- Preheat oven to 375 degrees farenheit.
- Combine all ingredients into casserole dish & stir. Cover tightly with foil.
- Bake for 30-35 minutes or until rice is done and fluffy. Tomatoes will rise to top; stir in before serving and top with cheese.*Bake time depends upon oven.
Nutrition Facts : Calories 191 kcal, Carbohydrate 39 g, Protein 5 g, Fat 1 g, Sodium 35 mg, Fiber 1 g, ServingSize 1 serving
BAKED MEXICAN RICE
Provided by James Beard
Categories Mushroom Rice Side Bake Sauté Sausage House & Garden Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 11
Steps:
- Sauté the onion and garlic in hot olive oil until just soft. Add the rice and seasonings and brown lightly. Add the mushrooms and sausage and enough boiling stock to come 1" above the rice. Cover with a tight lid and bake in a 350°F. oven until the liquid is completely absorbed, about 35 minutes. Sprinkle with grated Parmesan cheese and serve.
BAKED RICE MEXICANA
Make and share this Baked Rice Mexicana recipe from Food.com.
Provided by Jim Trebilcox
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté the onion and garlic in hot olive oil until just soft.
- Add the rice and seasonings and brown lightly.
- Add the mushrooms and sausage and enough boiling stock to come 1" above the rice.
- Cover with a tight lid and bake in a 350°F.
- oven until the liquid is completely absorbed, about 35 minutes.
- Sprinkle with grated Parmesan cheese and serve.
Nutrition Facts : Calories 570.4, Fat 35.6, SaturatedFat 9.1, Cholesterol 38.5, Sodium 1441.9, Carbohydrate 46, Fiber 2.3, Sugar 2.3, Protein 16.6
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.
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
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