Easy Baked Mexican Rice Food

BAKED MEXICAN RICE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place rice in a 9-inch square baking dish. Drizzle in canola oil; stir to coat rice completely. Stir in green pepper, onion, and green onions. Season with sazon seasoning, cumin, garlic powder, coriander, and salt.
• Combine water and tomato sauce in a microwave-safe bowl or measuring cup. Heat until simmering, about 2 minutes. Pour over the rice and stir briefly. Cover the baking dish tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 30 minutes. Let stand, covered, for 5 minutes. Uncover and fluff with a fork. Stir in cilantro and squeeze lime juice over the top.

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.

EASY BAKED MEXICAN RICE

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.

MEXICAN RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
• Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

EASY AUTHENTIC MEXICAN RICE

Steps:

• Heat water and bullion in separate pot or microwave to make broth.
• In separate saucepan add oil and brown rice until rice is golden brown color on medium/high heat.
• Add seasonings, garlic, and onion. Be sure to keep stirring rice so it does not burn.
• Add broth & tomato sauce. Boil for a second, cover and reduce heat to low. Cook for 25 minutes.
• Fluff and garnish with fresh cilantro if you like.
• Also, if you have a small can of corn you can add that at the same time when adding broth and tomato sauce -- .

SUPER EASY MEXICAN RICE

Steps:

• In a large skillet, heat 1 tablespoon oil and saute onions and garlic.
• Add the chicken bouillon to the pan and crush the cubes.
• Add 1 tablespoon oil and the rice and fry the rice until the rice turns slightly brown.
• Add the salt, water and tomato paste and mix well.
• Cover the pan and simmer 25 minutes.
• Mix rice thoroughly and serve.
• ENJOY!

BAKED MEXICAN RICE

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.

EASY MEXICAN RICE

Steps:

• In a large saucepan, saute onion and red pepper in butter until tender. Add the tomatoes, water, rice, garlic salt and cayenne. Bring to a boil. Reduce heat, cover and simmer for 5-10 minutes or until liquid is absorbed. Sprinkle with cheese.