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.
WEIGHT WATCHERS FRIENDLY MEXICAN RICE
We love Mexican rice but don't want to use all of our WW points eating it. My solution was to add lots of zero point veggies! There's only 1/2 cup uncooked white rice in the whole thing.
Provided by Pamela Rappaport
Categories Rice Sides
Time 40m
Number Of Ingredients 17
Steps:
- 1. Lightly spray non stick skillet with oil.
- 2. Add rice and cook over med heat until opaque. Add onion and garlic and saute lightly.
- 3. Add water and spices including salt and pepper. If you like a more red rice like in a restaurant, add a teaspoon of paprika.
- 4. Add rest of ingredients except peas and fresh cilantro. Cover, reduce heat to low, and cook for 20 minutes. Stir occasionally and add more water if needed. Depends on how juicy the tomatoes are.
- 5. Add the peas and cilantro during the last 5 minutes. Taste test for salt and tenderness of rice before serving.
- 6. note: I calculate there are 14 points on the blue Weight Watchers plan for the whole thing! At 4 huge servings that's 3.5 points. Great with chili.
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 RICE WW
Now I am pretty picky when it comes to my mexican rice. This was actually good considering its weight watchers.
Provided by Kristin Miller
Categories Rice Sides
Number Of Ingredients 8
Steps:
- 1. Heat oil in skillet. Add rice until golden and toasted. Add onion and pepper and lightly sautee.
- 2. In a blender put salt,garlic, 1/2 cup tomatoes (undrained) and broth. Puree until smooth.
- 3. Slowly add liquid mixture to rice. You can drain the rest of the tomatoes and add to the rice if you'd like.
- 4. Bring to a boil, cover and turn heat to low. Simmer until rice is tender, about 1 hour. Do not remove lid while rice is simmering! I usually check the rice package, it tells you how long to cook it for.
MARIA'S MEXICAN RICE
My mom is from Nuevo Laredo, Mexico and this is how she has been making rice all her life. One day I finally stopped and measured the amounts she used while cooking. In my view this is the perfect Mexican rice. It's not too greasy or dry, nice color, and great flavor. The Serrano pepper will add flavor but no heat to this recipe since it is used whole and not chopped. If you would like spicy Mexican rice, de-seed and chop the Serrano before adding it to the mix.
Provided by viv85e
Categories Side Dish Rice Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 26.8 g, Cholesterol 0.1 mg, Fat 4.9 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 845.4 mg, Sugar 1.3 g
MEXICAN CAULIFLOWER "RICE"
This Mexican inspired dish of Cauliflower "Rice" uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.
Provided by Gina
Categories Side Dish
Time 10m
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
- Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.
Nutrition Facts : ServingSize 1 scant cup, Calories 58 kcal, Carbohydrate 10 g, Protein 3 g, Fat 1.5 g, Sodium 379 mg, Fiber 4 g, Sugar 1 g
AUTHENTIC MEXICAN RICE
The BEST, truly authentic Mexican Rice is so easy to make, and a necessary side dish for all of your favorite Mexican recipes.
Provided by Lauren Allen
Categories Side Dish
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 275 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, Sodium 394 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHEESY MEXICAN RICE CASSEROLE
This Cheesy Mexican Rice Recipe is not only simple - but it goes with anything! Whether you want to put some chicken in before you bake it or serve it with your pork chops - this rice will be a family favorite!
Provided by FoodHussy
Categories Side
Number Of Ingredients 5
Steps:
- If you need to cook your rice - using white rice place white rice, water, 1 tbsp butter and 1 tbsp Better than Bouillon in water (check package for measurements) and bring to a boil. Simmer with lid on for 20 minutes. Remove from heat for 5 min and fluff.
- Preheat oven to 350
- Spray baking dish with non-stick spray
- Mix together cooked rice, sour cream, jalapenos (no need to drain) and cheese into a baking dish
- If you'd like, top with french fried onions or tortilla strips
- Bake for 20 minutes
Nutrition Facts : Calories 290 kcal, Carbohydrate 27.1 g, Protein 10.7 g, Fat 15 g, SaturatedFat 9.7 g, Cholesterol 39 mg, Sodium 1019 mg, Fiber 0.7 g, Sugar 0.3 g, ServingSize 1 serving
WEIGHT WATCHERS CORE MEXICAN RICE
Make and share this Weight Watchers Core Mexican Rice recipe from Food.com.
Provided by kcook323
Categories Brown Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil. Add rice and cook until golden and toasted. Add and lightly saute onion, bell pepper, and garlic.
- Put salt, 1/2 cup of tomatoes (undrained) and broth in a blender. Process till smooth.
- Add liquid from blender to the rice mixture slowly. You can drain the rest of the tomatoes and add them to the rice at this point if you want extra tomato.
- Bring to a boil, cover, turn heat to low, and simmer until rice is tender, about 1 hour. (Or however long brown rice needs to simmer - my package says 1 hour.)
- Don't remove the lid during the cooking process.
- If you don't have fresh garlic, you can add 1/2 teaspoon of garlic powder to the blender.
Nutrition Facts : Calories 192.4, Fat 7.8, SaturatedFat 1.1, Sodium 889.8, Carbohydrate 27.6, Fiber 1.5, Sugar 1.2, Protein 3.5
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