Mexican Rice Mix Food

RESTAURANT-STYLE MEXICAN RICE

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 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.

MEXICAN RICE II

Steps:

• Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
• Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

MEXICAN RICE

Steps:

• Prepare rice according to package directions, cooking only 8 minutes.
• Heat vegetable oil in a large skillet over medium heat. Add garlic and saute for 30 seconds. Stir in onion, bell peppers, jalapeno, and cumin; cook for 5 minutes. Add tomato sauce and bouillon cube and stir until cube dissolves; add cooked rice and stir until heated through.
• Serve topped with cilantro and garnish with lime wedges.

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!

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 FIESTA RICE

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.

MEXICAN RICE

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.

ONE POT MEXICAN RICE AND SAUSAGES

Steps:

• Heat butter in a pan and sauté the sausages till they are golden brown and crispy.
• Add onions and garlic and sauté for a few minutes.
• Add tomato paste oregano, paprika, chipotle pepper, cumin and salt and cook this for two more minutes.
• Add soaked, drained rice along with water, mix and cover and cook for 15-20 minutes till the rice is 90% cooked through.
• Top with bell peppers and cover again. This will help steam the bell peppers.
• Mix it all up and serve hot topped with sour cream.

MEXICAN RICE

Steps:

• Heat oil in large saucepan over medium heat. Add onion, garlic, and serrano; sauté until onion is translucent, about 9 minutes. Mix in rice; stir 2 minutes. Mix in broth and salt; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes.
• Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours. Add 1/2 cup Cilantro Dressing to rice; toss to coat. Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.)

SPICY MEXICAN RICE

Steps:

• Saute 1 chopped onion in 2 tablespoons vegetable oil in a saucepan over medium heat. Stir in 1 cup white rice and cook until toasted, 3 minutes. Add 1 2/3 cups water, 1 chopped plum tomato, 2 teaspoons tomato paste and 1/2 teaspoon each kosher salt and cumin; bring to a boil. Add 1 whole jalapeno. Cover; simmer 20 minutes. Remove from the heat and let sit 5 minutes. Discard the jalapeno. Top with cilantro.

MEXICAN RICE

Steps:

• Wash and drain rice.
• Put peeled onion and bell pepper in food procesor and pulse until it is in very small pieces.
• Put olive oil in pan and saute drained rice for a couple of minutes.
• Add onion and bell pepper mix and saute for about 1 minute.
• Add water, bouillon power, tomato sauce, chili powder, cumin, garlic powder and frozen peas & carrots.
• Boil at med-high heat until water is down to just below the level of the rice. You should still see some bubbling on the surface. This takes about 10 minutes. Cover pan, turn burner down immediately to simmer and leave for 10 minutes more. Turn off heat and leave rice sitting on the burner for at least 10 minutes, undisturbed and covered. Fluff and serve.

MEXICAN RICE

Steps:

• Bring water, tomato sauce, Seasoning Mix and oil to boil in 3-quart saucepan, stirring occasionally.
• Stir in instant rice and vegetables. Reduce heat to low; cover and simmer 10 minutes until rice is tender.
• Remove from heat. Let stand 5 minutes. Fluff with fork before serving.

MEXICAN RICE

Steps:

• heat the oil in a sauce pan over medium heat. Add onions and garlic. Saute until soft.
• Add rice to the pan and coat thouroughly with oil.
• Add cilantro, tomato sauce, rotel, and chicken broth. Season with salt and pepper to personal taste.
• Raise heat to high and bring to a boil.
• Reduce heat, cover and simmer for 10 minutes.
• Remove from heat and, keeping covered, set aside for 15 minutes.
• Uncover, fluff rice, serve, and enjoy.

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.

VEGETARIAN MEXICAN RICE

Steps:

• Rinse and soak rice in enough water for 15-20 minutes. Drain and set aside.
• Heat olive oil in a pan on medium heat. Once hot add chopped red onion and cook for a minute. Then add chopped jalapeno and cook for a minute.
• Add chopped garlic and cook for another minute.
• Add yellow corn and mix. Add cumin powder, salt, pepper and mix. You may also add some cayenne pepper at this point to increase the heat.
• Add the soaked rice to the pan and saute for 2-3 minutes.
• Add crushed tomatoes, vegetable broth or water and mix. Lower the heat to medium.
• Cover the pan and cook for 10 minutes. After 10 minutes, lower heat to low and cover and cook for another 5-10 minutes or till rice is soft and done.
• Switch off flame and let the rice remain covered. Remove cover after 10-15 minutes.
• Fluff with fork, add cilantro and lime juice.
• Serve vegetarian mexican rice as a side or main dish and enjoy!

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!

MEXICAN RICE MIX

Steps:

• In a bowl, combine the bouillon, salt, garlic powder and cumin. Store in an airtight container in a cool, dry place for up to 1 year. Yield: about 5 tablespoons., To prepare rice: In a saucepan, saute rice, onion and green pepper in butter until rice is lightly browned. Stir in water and 5 teaspoons seasoning mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.

MEXICAN RICE

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.

GINA'S MEXICAN RICE

Steps:

• Heat the oil a large saucepan over medium heat. Add the onion and garlic and saute until tender and translucent. Add the rice, chicken broth and the sazon packet and stir until the rice is coated with the oil and toasted. Stir in the tomatoes and season with salt and pepper. Reduce the heat to low and cover with a lid. Cook until the rice is tender and all of the liquid is absorbed, about 15 to 20 minutes. Remove the lid and fluff with fork. Gently fold in cilantro and transfer to a serving bowl.