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
FIESTA RICE
This delicious dish is filled with eye-appealing colors and taste that makes even a large batch disappear fast. It's easy to assemble and pop in the oven.-Rita Wilken, Bloomfield, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 30-36 servings.
Number Of Ingredients 12
Steps:
- In a small skillet over medium heat, saute the onion in butter until tender. Transfer to a large bowl. Stir in the next eight ingredients. , Divide between two ungreased 13-in. x 9-in. baking pans. Stir 2 cups of water into each pan. Cover and bake at 350° for 1-1/2 hours. Uncover; sprinkle with cheese. Return to the oven for 5-10 minutes or until cheese melts.
Nutrition Facts : Calories 134 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 338mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
25 MEXICAN SIDES YOU'LL LOVE
Steps:
- Select your favorite Mexican side dishes.
- Organize all the required ingredients.
- Prep a delicious and hearty feast to remember!
Nutrition Facts :
RESTAURANT-STYLE MEXICAN RICE
This Mexican Rice rivals any restaurant, is so easy to make at home and the perfect addicting side for all your Mexican dishes! It's light, fluffy, infused with flavor. This rice is already easy but I've also included alternate "lazy day" instructions in the NOTES with zero chopping for the easiest and tastiest Mexican rice! Also check out the notes for options to make Mexican Rice with black beans, peas, carrots and corn.
Provided by Jen
Time 30m
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven or large heavy pot over medium-high heat. Once hot, add onions and rice and sauté for 3 minutes then add jalapenos and sauté until rice is toasted, approximately 2-3 more minutes. Add garlic and sauté 30 seconds.
- Stir in all remaining Rice ingredients (except for cilantro and lime juice garnish). Bring to a boil, cover, and reduce heat to LOW. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid.
- Once water is evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes.
- Add cilantro and lime juice if desired and fluff with a fork. Taste and season with additional salt or lime juice if desired.
MEXICAN FIESTA PLATTER
This recipe proves you don't need to fuss to prepare an appetizer for a crowd. With generous layers of beef, rice, corn chips and cheese, it's a nacho lover's dream!-Ann Nace, Perkasie, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook beef over medium heat until it is no longer pink, 5 to 7 minutes; crumbling beef; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally. , On 2 serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.
Nutrition Facts : Calories 340 calories, Fat 17g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 663mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein.
FIESTA RICE
Submitted to Cooking Light by Maro Desjardins. Different from most mexican style rice dishes because it uses brown rice.
Provided by kitchenslave03
Categories Brown Rice
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in med saucepan over med-high heat. Add corn to pan; cook 10 min or til it starts to brown, stirring occasionally. Remove from pan. Set aside.
- Melt butter in pan. Add onions; saute 5 min or til tender. Stir in rice, cumin, and garlic; cook 1 minute Add broth, pepper, salt and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer 45 min, stirring occasionally. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minute Stir in cilantro and juice and serve.
MEXICAN RICE
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, add the rice and olive oil. Cook, coating the rice in the oil and toasting it slightly, about 3 minutes. Add the stock, tomatoes, garlic and 2 teaspoons salt and bring to a boil. Cook, uncovered, until the liquid is at the same level as the rice, about 5 minutes. Cover and reduce the heat to low, and cook until the liquid is absorbed, about 14 minutes. Stir the rice and remove from the heat. Cover and let sit until the rice is tender, about 5 minutes.
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- Choose one or two proteins, then sides of choice. See linked recipes for directions (except tortilla chips and grilled corn, see below).
- Main Taco Filling Selection: The most convenient big batch protein is Pork Carnitas because it freezes great and only requires a quick pan fry to freshen up, and stays good for several hours (tips are in Carnitas recipe notes). The Shredded Chicken and Beef are almost as good (pork is slightly juicier) and stored similarly. The next simplest is Fish Tacos because it's very quick to cook, then just put them in a serving dish and break into chunks with fork. If you want to use one of the chicken recipes to make ahead, use boneless thigh fillets, cook, then keep whole, cover and cool, reserve every drop of leached juice. Before serving, chop/slice, cover and microwave reheat.
- Taco Fixings: I like to have at least one fresh thing to stuff in tacos (pickled cabbage is my choice in this Fiesta), + a sauce (the Restaurant Style Salsa,) + avocado in some form (guac or slices or in Pico de Gallo) + coriander/cilantro. Chopped white onion is very common in Mexico, and Tex Mex fans such as myself will almost always have sour cream and shredded cheese too!
- Other Sides: Tortillas + things to stuff in tortillas usually makes for a satisfying meal in itself, but to round things out I usually provide a salad or vegetables of some form. Plain grilled corn is very on theme!
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- Heat oil in a medium saucepan over medium-high heat. Add corn to pan; cook 10 minutes or until corn starts to brown, stirring occasionally. Remove from pan. Set aside.
- Melt butter in pan. Add onions; sauté 5 minutes or until tender. Stir in rice, cumin, and garlic; cook 1 minute. Add chicken broth, black pepper, salt, and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice.
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- Press the ‘saute’ button on the Instant Pot. Once it displays hot, add oil. To the hot oil, add onion and garlic. Saute for about 3-4 minutes until the onions turn translucent.
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- In a medium mixing bowl, stir together the Spanish rice, cowboy caviar, zucchini, taco meat, shredded cheese and eggs.
- Divide the mixture amongst the muffin spots, pressing down gently with a spoon to compact each cup (pressing down will help it all stick together better).
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- Source of Fiber. Mexican rice has the great ingredients which also contain dietary fiber. In this case, if you consume one serving of Mexican rice, then you can get 1.4 g of dietary fiber.
- Source of Vitamin C. The first great health benefits of Mexican rice is to provide the source of vitamin C. It is provided in green peppers and tomato sauces.
- Source of Vitamin A. Next, it is known that Mexican rice can give you the source of vitamin A. It is provided in green peppers and tomato sauce as the ingredients of Mexican rice.
- Source of B Vitamins. As the consequence, Mexican rice has B vitamins due to its healthy ingredients for sure. In this case, the rice can give you the nutrients including thiamin, niacin, and folate as well.
- Source of Minerals. You may have never wondered that Mexican rice has minerals in it. It turns out that Mexican rice has the content of calcium, iron, and potassium.
- Helps to Lose Weight. Surprisingly, Mexican rice can be the option for those who do the daily diet. This is due to the presence of no fat and no cholesterol in it.
- Boosts Energy. Mexican rice has the great source of carbohydrates and proteins. As a result, they will contribute to promoting the body energy. This will be the good food option for those who need the healthy and delicious food as well.
- Promotes Healthy Nerves. The next health benefit of Mexican rice is to promote healthy nerves. This is due to the presence of choline in it. As a result, choline takes part to promote cell structure and communication between nerves.
- Prevents Anemia. As described before, Mexican rice is rich in vitamins and minerals. It is due to the presence of its ingredients which are healthy. There are beans, garlic, and spices as well.
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