MEXICAN RICE
A quick and easy side dish perfect for Mexican dishes made from pantry staples!
Provided by Lauren Schmidt
Categories Side Dishes
Time 20m
Number Of Ingredients 8
Steps:
- In a large pot (that has a tight fitting lid) heat olive oil over medium heat. Add onion and garlic, sauté 3-4 minutes until slightly translucent.
- Add the rice and sauté 1-2 minute to slightly toast the rice.
- Add the seasoning packet, diced tomatoes, water and oregano to the pot. Stir and cover, then to bring to boil.
- Once the pot is boiling leave lid on, reduce heat to low, and cook for 10 minutes (do not open lid or stir during this time).
- Check the rice, if it seems watery, let cook 2-3 more minutes. Once all the liquid has been absorbed, remove from heat. Fluff rice and serve immediately.
Nutrition Facts : Calories 78 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/4 of the dish, Sodium 154 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
CHICKEN AND RICE TACOS
My friend gave me this recipe awhile ago and it is wonderful. I've made it a couple of times and it goes quick! :)
Provided by reece solorio
Time 25m
Number Of Ingredients 6
Steps:
- 1. Boil and shred chicken.
- 2. Cook Spanish rice as directed on can (for the stove top). Add the chicken to the rice in the skillet.
- 3. Add the garlic powder, salt, and pepper to taste. Add the packet of Sazon Goya Seasoning and stir over medium heat until well mixed.
- 4. **Notes** ~the Sazon Goya Seasoning can be found in the Mexican food aisle of the grocery store, right near the taco shells. ~Can be served with other taco toppings (lettuce, cheese, etc), but they are great by themselves.
MEXICAN RICE
Experiencing the vibrant flavors of Mexico is as easy as opening your pantry! Smooth and velvety GOYA® Tomato Sauce combines with premium-quality CANILLA® Extra-Long Grain Rice to create a famous Mexican side dish. Pair our authentic Mexican with your favorite entrée, like chiles rellenos, tacos and more for an unforgettable meal.
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Step 1 Heat oil in medium saucepot over medium-high heat. Add onions; cook until soft and translucent, about 5 minutes. Add rice and garlic. Cook, stirring frequently, until rice is coated in oil and garlic is fragrant, about 4 minutes more. Step 2 Add chicken bouillon mixture, tomato sauce and Adobo to pot, stir to combine. Bring rice mixture to boil; reduce heat to low. Simmer, covered, until water is absorbed, about 20 minutes, adding peas to pot after 15 minutes. Remove pot from heat. Let sit, covered, until rice is tender, about 5 minutes more. Step 3 Using fork, fluff rice. Serve immediately.
SAZON RICE
Goes great with Mexican food. I can't remember where I picked this recipe up, but originally I found it on the internet. Unfortunately, I didn't have the url on the printout I had laying around. Originally it called for 1 packet of Sazon seasoning, but I used dry Sazon instead. If you don't have that, you might try using some Mexican seasoning blend with perhaps a little bit of annato.
Provided by PalatablePastime
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a small saucepan and bring to a boil.
- Reduce heat, cover, and simmer for about 15-20 minutes or until water is absorbed and rice is tender.
- Allow to sit 5-10 minutes undisturbed, then remove lid and fluff rice with a fork before serving.
SUPER EASY PLAIN MEXICAN RICE
I love this simple and tasty recipe for Mexican rice. It was taught to me by a Mexican family friend. It really does not take that long to make. It doesn't have extensive ingredients either.
Provided by Deb Mejia
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Coat the bottom of a big frying pan with oil.
- Fry the rice over medium-high heat stirring constantly until it turns golden brown.
- In a blender put the water, sazon, onion, garlic, tomato, and salt and blend until everything is mixed about 20 seconds.
- Pour into frying rice. It will sizzle and pop.
- Stir to mix cover with lid bring temperature to medium and let cook.
- It should only take about twenty minutes to cook. Do not stir frequently it messes up cooking time, but do watch so it doesn't burn on bottom.
- If rice is still hard it needs to cook longer.
Nutrition Facts : Calories 173.5, Fat 0.3, SaturatedFat 0.1, Sodium 780.6, Carbohydrate 38, Fiber 0.8, Sugar 0.6, Protein 3.5
GINA'S MEXICAN RICE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
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.
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- Chop Onion and Add to Oil and Rice in Pan. Chop a 1/3 of a red onion. Add 2 tablespoons of vegetable oil to hot pan. Add one cup of white extra long grain rice.
- Toast the Rice, But Don't Burn. Toast the rice in the pan, mixing periodically in the pan so it does not burn.
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- Cook the Rice Until Done. The cooking time of the rice may vary. Check periodically after 15 minutes to ensure that the rice won't burn. Once done, take the pan off the flame and serve.
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