MEXICAN RICE
Our Mexican Rice recipe is from a friend's Mexican grandmother. Once you've learned how to make Mexican rice, you'll make it all the time! It's that easy.
Provided by Kaitlin
Categories Rice
Time 30m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 297 kcal, Carbohydrate 51 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 311 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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 RICE I
Easy to prepare and the flavor of Mexico is in your kitchen!
Provided by Michele O'Sullivan
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 7
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent.
- Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 15.1 g, Fat 1.2 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 363.5 mg, Sugar 0.5 g
MEXICAN TOMATO RICE
Enjoy this easy Mexican rice as a side dish to accompany beef burritos or chilli. You can choose to make it veggie if you like by using vegetable stock
Provided by Barney Desmazery
Categories Side dish
Time 40m
Yield Serves 4-6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 201 calories, Fat 2 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium
MEXICAN RICE RESTAURANT STYLE
This recipe makes a dry, fluffy, orange/yellow, restaurant style, Mexican rice. It's important to rinse the rice prior to cooking in order to achieve the dry, fluffy, restaurant style Mexican Rice.
Provided by Wheres_the_Beef
Categories White Rice
Time 45m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350-F. - Bake 30 minutes total, stirring after 15 minutes.
- Place rice in strainer and rinse under running water until it runs clear. About 2-minutes. This is important to create a dry, non-sticky restaurant style rice.
- Drain rice, making sure to shake out as much water as possible.
- Heat canola oil to medium high in a dutch oven (3qt to 6qt) on the stove top. Drop a few rice grains in the oil. When they sizzle, add all remaining rice. Stir constantly and fry rice until it is light golden and translucent, about 6-8 minutes.
- Add onions and stir into rice. Cook while stirring about 2 more minutes. Add garlic and stir for another minute.
- Stir in chicken broth, tomato paste, green chilies and diced tomatoes. Stir well and bring to a boil.
- When rice reaches a boil, place lid on dutch oven and place in 350-F preheated oven. Bake 15-minutes then open oven and stir well. Replace dutch oven lid and bake another 15 to 20-minutes until done.
- Remove from oven and stir in chopped cilantro. Cover and allow to rest about 5 minutes before serving to allow cilantro flavor to be absorbed by the rice.
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.
More about "mexican rice i food"
BEST EVER RESTAURANT-STYLE MEXICAN RICE (TIPS AND …
From carlsbadcravings.com
MEXICAN RICE RECIPES | ALLRECIPES
From allrecipes.com
MEXICAN RICE {RESTAURANT STYLE} | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
AUTHENTIC MEXICAN RICE - THE STAY AT HOME CHEF
From thestayathomechef.com
AUTHENTIC MEXICAN RICE RECIPE - MY LATINA TABLE
From mylatinatable.com
MEXICAN RICE - ONCE UPON A CHEF
From onceuponachef.com
MEXICAN RICE · I AM A FOOD BLOG
From iamafoodblog.com
8 MEXICAN RICE RECIPES SO FLAVORFUL, YOU'LL NEVER MAKE …
From wideopeneats.com
EASY AUTHENTIC MEXICAN RICE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
TOP 3 MEXICAN RICE SIDE DISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
MEXICAN RICE - DAMN DELICIOUS
From damndelicious.net
RESTAURANT STYLE MEXICAN RICE | THE RECIPE CRITIC
From therecipecritic.com
BEST MEXICAN RICE RECIPE - HOW TO MAKE MEXICAN RICE
From delish.com
THE BEST SPANISH RICE (MEXICAN RICE) RECIPE …
From foodiecrush.com
ONE POT MEXICAN RICE AND SAUSAGES - MY FOOD STORY
From myfoodstory.com
AUTHENTIC MEXICAN RICE RECIPE (RESTAURANT-STYLE) - EVOLVING TABLE
From evolvingtable.com
RESTAURANT-STYLE MEXICAN RICE – ADD SALT & SERVE
From addsaltandserve.com
MEXICAN RICE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
NEW MEXICAN RICE RECIPE - HUGH ACHESON | FOOD & WINE
From foodandwine.com
MEXICAN RICE RECIPE FOR STOVETOP OR RICE COOKER - OH, THAT'S GOOD!
From ohthatsgood.com
MEXICAN RICE: WHAT IS IT? - BARBURRITO
From barburrito.ca
MEXICAN RICE - HOW TO MAKE MEXICAN RICE - FIFTEEN SPATULAS
From fifteenspatulas.com
MEXICAN RICE RECIPE | HOW TO MAKE RESTAURANT STYLE AUTHENTIC …
From hebbarskitchen.com
HOW TO MAKE MEXICAN RICE (INSTANT POT OR STOVETOP)
From goodcheapeats.com
MEXICAN RESTAURANT RICE (VEGAN-FRIENDLY) • ONE LOVELY LIFE
From onelovelylife.com
BEST-EVER MEXICAN RICE (WITH VIDEO) | HOW TO FEED A LOON
From howtofeedaloon.com
EASY MEXICAN RICE - ARTZY FOODIE
From artzyfoodie.com
RESTAURANT STYLE MEXICAN RICE RECIPE - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
MEXICAN RICE RECIPES - FOOD NETWORK
MEXICAN RICE, MEXICO'S ULTIMATE SIDE DISH - AMIGOFOODS
From blog.amigofoods.com
MEXICAN RICE RECIPE | RESTAURANT QUALITY, EASY & DELISH! - SHELF …
From shelfcooking.com
MEXICAN RICE RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
10 BEST MEXICAN RICE RECIPES | YUMMLY
From yummly.com
MEXICAN RICE VS. SPANISH RICE: WHAT IS THE DIFFERENCE? - HEALL
From heall.com
MEXICAN RICE | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
EASY MEXICAN RICE RECIPE (RESTAURANT-STYLE) - INSANELY GOOD
From insanelygoodrecipes.com
MEXICAN RICE RECIPE (VIDEO) - INSTANT POT - CUBES N JULIENNES
From cubesnjuliennes.com
HOMEMADE MEXICAN RICE RECIPE - CHEF BILLY PARISI
From billyparisi.com
10 BEST MEXICAN RICE RECIPES | YUMMLY
From yummly.com
MEXICAN RICE WITH ROASTED VEGGIES | FEASTING AT HOME
From feastingathome.com
RESTAURANT-STYLE MEXICAN RICE (SPANISH RICE) | THE DINNER BELL
From thedinnerbell.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love