Easy Mexican Rice Food

EASY MEXICAN RICE

Steps:

• Over medium-high heat, sauté onion in olive oil until tender; add rice and continue sautéing for 3-5 minutes until rice becomes opaque.
• Add chicken broth, tomato sauce, and seasonings; bring to boil then reduce heat to low; cover and simmer 20-25 minutes until rice is cooked.
• Remove pan from heat; let stand covered for 5 minutes until liquid is absorbed; fluff with fork and serve.
• Note: My best ever success with this recipe was achieved using bacon drippings for sautéing, rounded measuring scoops of rice, and only a half can (4 ounces) of tomato sauce with water added to almost fill the can.

MEXICAN RICE

Steps:

• First, heat 3 tablespoons of oil in a deep skillet set over medium-high heat. Add the rice and stir constantly until the rice begins to turn golden brown. The toastier your rice, the tastier it will be (information gleaned from my friend, via her grandma of course).
• Next, add the chicken stock. The mixture will bubble up, and should be followed immediately by the tomato paste or tomato sauce, onion powder, garlic powder, cumin, chili powder, black pepper, and salt.
• Bring to a boil, stirring the tomato paste to dissolve it if using, and cover with a tight-fitting lid. Immediately turn the heat down to low and set a timer for 20 minutes.
• During or when the rice is done cooking, you may want to check moisture levels. If you smell a hint of a burnt scent, your heat is too high! In this scenario, if the rice is cooked, remove from the heat. If it's not cooked, lower the heat, and add water ½ cup at a time to continue the cooking process. If it's too wet, leave the lid slightly ajar or off the pan entirely.
• When the rice is done, fluff it with a fork and serve!

SIMPLE MEXICAN RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
• Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.

RESTAURANT STYLE MEXICAN RICE

Steps:

• Heat oil in a large sauce pan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin and stir the rice til it looks golden.
• Add the tomato sauce and chicken broth and turn the heat up to medium high. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes.
• Remove from heat and fluff with a fork, then stir in chopped cilantro.

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!

QUICK AND EASY MEXICAN RICE

Steps:

• Enioy!

AUTHENTIC MEXICAN RICE

Steps:

• Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
• In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
• Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
• Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.

MEXICAN TOMATO RICE

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.

EASY AUTHENTIC MEXICAN RICE

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.

EASY MEXICAN RICE

Steps:

• Rinse the rice in a mesh strainer until water draining is clear. (This is optional, but it helps remove the starch and keep the cooked rice from being mushy.)
• Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until translucent (somewhat clear) about 3-4 minutes; stirring frequently.
• Add the rest of the ingredients and bring to a rapid boil over high heat.
• Stir once and cover. Turn the heat down to almost low (a little less than medium low) and cook for 25 minutes. Remove cover and let stand 2-3 minutes before fluffing with a fork.

EASY MEXICAN HAMBURGER AND RICE

Steps:

• Cook hamburger until no longer pink. Drain any grease and return to pan
• Add taco seasoning, 1/2 cup water and mix well. Add chopped peppers and cook on medium/low for 5 minutes
• Add in tomato sauce and stir
• simmer on medium/low for 5 minutes
• Meanwhile, cook rice according to package directions
• Drain water and add rice to hamburger mixture. Stir well and cook for another 3-5 minutes
• Serve over tortilla chips or as a burrito in a flour tortilla. Garnish if desired

MEXICAN RICE

Steps:

• Place a large saucepan over medium heat and add oil. Add rice and stir constantly until puffed and golden. Sprinkle over salt and cumin while cooking.
• Add onions and cook until tender. Mix in tomato sauce and chicken broth. Bring to a boil.
• Reduce heat to low and cover the saucepan. Let it simmer for 20 to 25 minutes.
• Fluff rice with a fork. Enjoy!

EASY MEXICAN RICE

Steps:

• Rinse and drain the rice.
• Turn your stove onto medium to high.
• In a large saucepan add the oil, and rice.
• Stir to combine.
• Cook over medium heat, stirring frequently.
• Once the rice is lightly golden brown, add tomato sauce, garlic, and diced onion to the pan.
• Stir.
• Add the tomato bullion cubes, salt, carrots, peas, cayenne, and water.
• Stir to combine.
• Add jalapeno peppers
• Stir
• Bring to a boil, then cover, reduce heat to low and cook for about 25 minutes.
• Remove from heat and set to the side for 5 minutes.

MEXICAN RED RICE (ARROZ ROJO)

Steps:

• In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.

EASY MEXICAN RICE

Steps:

• 1. In a skillet, heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients. Bring to a boil. Cover and simmer until rice is tender, about 30 minutes. Don't stir while rice is simmering. Wait until the rice is done to stir.

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.

MEXICAN GREEN RICE

Steps:

• Add the rice to a large pot and cover with water. Use your hands to wash the rice until the water becomes opaque (this is the starch). Drain the starchy water and repeat this process until the water runs clear.
• After the final wash cover the rice with 2.5 cups/ 650 ml water. Set the pot aside.
• Add the onion, garlic, spinach, coriander, chilli, lime juice and spices to a blender along with 1/4 cup/ 65 ml water. Blend until smooth.
• Add the blended mixture to the rice and water and mix with a spoon to combine.
• Bring the pot to the boil on high heat. Once the rice has reached a rolling boil, turn the heat down to low and cover the pot with a lid. Cook for 10 minutes. During this time, don't open the lid or touch the rice - just let it do it's thing!
• After 10 minutes remove the lid and fluff up the rice with a fork. Taste the rice - if it is still not cooked, add an additional 1/4 cup - 1/2 cup water and cook for an additional 5 minutes until the rice is soft.
• Taste the rice and season with extra salt if desired. Serve the Mexican green rice hot with lime wedges and fresh coriander. Enjoy!