My Cheater Mexican Rice Food

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!

3-INGREDIENT MEXICAN RICE

Steps:

• In a large skillet (or saucepan) stir together the rice, chicken broth and enchilada sauce.
• Turn heat to medium-high and bring to a gentle boil. Stir well. Cover pot and turn down heat to low.
• Cook for about 10-15 minutes until rice is tender. Stir mixture and season with salt and pepper, to taste.

RESTAURANT STYLE MEXICAN RICE

Steps:

• Heat oil in a large sauce pan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin and stir the rice til it looks golden.
• Add the tomato sauce and chicken broth and turn the heat up to medium high. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes.
• Remove from heat and fluff with a fork, then stir in chopped cilantro.

10-MINUTE CHEESY MEXICAN RICE RECIPE

Steps:

• Bring combined broth and salsa to boil in medium saucepan.
• Add rice and VELVEETA; stir. Cover. Remove from heat. Let stand 5 min.
• Stir until VELVEETA is completely melted and mixture is well blended.

MY CHEATER MEXICAN RICE

Steps:

• Rinse the rice in lukewarm water for 1-2 minutes.
• In a large frying pan, melt the butter/margarine and then add the rice.
• Fry the rice until it turns white and starts to brown -- kinda like making rice a roni.
• Add the broth/water, bouillon and green chiles.
• Bring to a boil and then reduce heat and cook for 20-30 minutes until all moisture is absorbed and rice is done.
• Can be garnished with shredded cheddar and or sliced green onion.