LATIN-STYLE FRIED RICE
This is my modified healthier variation of a wonderful recipe from Daisy Martinez as seen in "Every Day with Rachael Ray" magazine. The chorizo is so flavorful that you only need 2 links to make the dish tasty. The tofu takes on the flavors of the chorizo nicely. **I usually drain the tofu the night before and leave it in the refrigerator wrapped in a clean kitchen towel to absorb the excess moisture. Don't omit the lemon juice at the very end...it brings all the flavors together!!
Provided by Vino p.o. prn
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a medium nonstick skillet over high heat and coat with cooking spray. Pour the egg substitute into the pan, swirling to coat the bottom, and let cook until set, about 2 minutes.
- Transfer the egg "tortilla" to a cutting board and roll up the egg "tortilla" and slice crosswise into 1/4-inch-thick strips.
- Remove chorizo from casing and break sausage into small pieces.
- In a large skillet over medium high heat and well coated with cooking spray, add the chorizo, tofu, onion and garlic and saute, until the onions are soft and chorizo is cooked.
- Add the white wine and let reduce then add cooked rice.
- Add the soy sauce gradually according to your tastes and the strength of the brand of soy sauce. You may not need the entire 1/4 cup.
- Add the green peas or edamame.
- Cook until heated through. Stir in the egg strips and top with cilantro and season with salt, pepper and a sprinkle of lemon juice to taste.
Nutrition Facts : Calories 428.9, Fat 16.9, SaturatedFat 5.3, Cholesterol 26.7, Sodium 1442.2, Carbohydrate 46.3, Fiber 3.2, Sugar 3, Protein 20.9
TEX-MEX FRIED RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet and brown the sausage meat, breaking it up into small pieces. When starting to brown, add the frozen corn (no need to thaw), onions, bell peppers and jalapenos. Season with the chili powder, salt, red pepper flakes and plenty of black pepper. Cook until the vegetables are crisp-tender.
- Add the rice and stir-fry until heated through and coated with the vegetable mixture. Add the Worcestershire sauce, hot sauce and lime zest and juice. Stir-fry until the rice is just starting to brown. Add the scallions and stir well so that they are thoroughly mixed in. Serve and garnish with cilantro.
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 FRIED RICE
My husband rarely would eat rice until he tasted this recipe. My Native American great grandmother passed on her recipes to my grandmother, who in turn added, deleted and passed on to my mother, who in turn added, deleted & passed on to me. I never saw any of them ever measure anything, it was always a dash,pinch,palm or handful(s)etc. Every stage was taste tested for preference. The below recipe is my modern version of what was handed down from my great grandmother. *maple flavored bacon is an added surprize (Kids love it). **Best to start with cold cooked rice (left overs?) ***This dish is savory & spicy enough to not include salt & pepper in the ingredients-let each individual salt & paper to taste. ****This was always served with my mother's cracklin corn bread, another great recipe I'll try & share later when I can figure out the measurements! lol
Provided by Mary Sorg
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Fry the bacon just past soft stage but not totally crispy (soft crisp), then drain & save the bacon fat.
- Sauté the peppers, onion, corn & garlic in 2-3 Tblsp. of the saved bacon fat, drain & then set aside.
- Fry the cold cooked rice with 2-3 Tblsp. bacon fat until hot & softly browned, (turning as little as possible).
- Add the tomatoes, chili powder, sautéed items and continue frying on medium heat, turning as infrequently as is possible until desired amount of juice from the tomatoes is evaporated out (may drain tomatoes before hand if you like the dish more firm vs. soft).
Nutrition Facts : Calories 359.8, Fat 20.3, SaturatedFat 6.6, Cholesterol 28.9, Sodium 947.5, Carbohydrate 37.2, Fiber 2.5, Sugar 2.5, Protein 9.3
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
MEXICAN FRIED RICE
Make and share this Mexican Fried Rice recipe from Food.com.
Provided by litldarlin
Categories Mexican
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In 12" skillet, heat oil, add rice.
- Cook until golden brown, stirring frequently.
- Stir in remaining ingredients.
- Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes.
Nutrition Facts : Calories 175.7, Fat 4.8, SaturatedFat 0.7, Sodium 391.3, Carbohydrate 30.1, Fiber 1.6, Sugar 2.5, Protein 3.3
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MEXICAN FRIED RICE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.8/5 (5)Category Main CourseCuisine American, MexicanCalories 363 per serving
- Set a large mixing bowl next to the stove. Warm 1 tablespoon oil in a large skillet over medium-high heat. Add the onion and garlic and saute until fragrant. Add the bell peppers and continue cooking until tender. Transfer to the waiting bowl.
- Add the ground beef to the skillet. Crumble the beef as it cooks. Sprinkle the meat with chili powder, cumin, paprika, salt, and pepper as it cooks. Drain excess grease, if necessary, and add the beans, corn, and green chile. Stir to combine.
- Continue cooking for 1-2 minutes, just to warm everything. Taste and adjust spices as needed. Transfer the meat mixture to the mixing bowl.
- Add the remaining 2 tablespoons of oil to the skillet. Add the cold rice and stir to coat. Continue stirring and cooking for about 2 minutes. Add the hot sauce. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently until the rice is heated through.
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5/5 (7)Category RiceCuisine MexicanTotal Time 15 mins
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From cravinghomecooked.com
4.2/5 (4)Total Time 25 minsCategory Dinner, LunchCalories 684 per serving
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken, onion, salt, and pepper. Cook for 5 minutes, breaking up the chicken as you go. Add the garlic and cook for another minute.
- Add Ingredients: Add the black beans, corn, and rice to the skillet. If needed, add another drizzle of olive oil if needed. Increase the heat to high and cook, stirring often, just until the rice begins to crisp.
- Toss in Sauce: Whisk the enchilada sauce, lime juice, and smoked paprika in a small bowl, then pour over the rice in the skillet. Reduce the heat to medium and toss the rice well to coat in the sauce.
- Finish & Serve: Remove the skillet from the heat and top with cilantro, tomatoes, and feta. Serve.
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