Mexican Rice Pioneer Woman Food

MEXICAN RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
• Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

MEXICAN RICE (PIONEER WOMAN)

Steps:

• Heat the oil in a large skillet over medium-high heat.
• Add the onion and garlic and cook for 3 to 4 minutes.
• Reduce the heat to low for 3 minutes, stirring constantly to make sure the rice doesn't burn.
• Add the Rotel, the whole tomatoes, cumin, cayenne, and salt.
• Stir to combine and cook for 2 minutes.
• Add 2 cups of the broth and bring to a boil.
• Reduce the heat to low, cover, and simmer for 10 to 15 minutes more, or until the rice is done.
• Add more liquid as needed. The rice shouldn't be sticky.
• Just before serving, sprinkle lots of freshly chopped cilantro over the top.

MEXICAN RICE AND BEANS

Steps:

• Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

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.

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.

ZESTY LIME (& GARLIC) RICE ( PIONEER WOMAN )

Steps:

• Heat the oil in a medium pan over medium high heat. Add the garlic and onions and stir around and cook until onions start to soften about 3 to 4 minutes. Reduce the heat to low and add the rice. Cook over a low heat for 2 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and salt. Then add the juice and half the lime zest of 3 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 20 to 25 minutes or until the rice is done and tender. Stir it once or twice to keep it from sticking to the pot. Add more liquid if needed. The rice shouldn't be sticky. Just before serving, sprinkle the rest of the lime zest. Stir to combine and serve.
• Optional top with a half a cup chopped cilantro.

PIONEER WOMAN'S FAVORITE ENCHILADAS

Steps:

• Make the sauce first - In a large saucepan over medium heat, add oil and flour and whisk together to make a past, cooking for 1 minute. Pour in other red sauce, chicken broth, salt, and pepper, and bring to a boil. Reduce heat and simmer 30 to 45 minutes.
• Meat- Brown meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
• Preheat oven to 350.
• Tortillas - Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas oil until soft, not crisp-about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.
• Assembly - Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
• Bake for 20 minutes or until bubble. Sprinkle chopped cilantro over enchiladas before serving.