PICANTE RICE
I like to serve this with Cheater Enchiladas (alternative version).
Provided by Kimberly S
Categories Rice Sides
Time 30m
Number Of Ingredients 6
Steps:
- 1. Melt butter or heat oil. Saute onion until tender.
- 2. Add broth and picante sauce. Stir and bring to a boil.
- 3. Stir in rice and garlic powder.
- 4. Cover and simmer 20 - 25 minutes. Watch closely, as it is prone to scorching.
QUICK PICANTE SAUCE
Hot pepper sauce and a jalapeno pepper give this snappy sauce just the right amount of zip. It makes a great dip for tortilla chips or a tangy sauce for tacos and fajitas. This is always a big hit at parties and office gatherings. I even make it for my mother when she needs to bring a dip to a party. -Barbara Sellers, Shreveport, Louisiana
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.
Nutrition Facts : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 415mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.
CHICKEN PICANTE
My husband used to claim this entree as his specialty until I made it and discovered how quick and easy it is. Our two sons love the juicy chicken while my husband and I enjoy the twist that brown sugar and mustard give the picante sauce.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased shallow 2-qt. baking dish. In a small bowl, combine the picante sauce, brown sugar and mustard; pour over chicken. , Bake, uncovered, at 400° for 30-35 minutes or a thermometer reads 170°. Serve with rice if desired.
Nutrition Facts : Calories 209 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 1009mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein.
FOOLPROOF MEXICAN RICE ("ARROZ MEXICANO")
Provided by Marcela Valladolid
Time 36m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
- In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.
PICANTE PORK CHOPS
Make and share this Picante Pork Chops recipe from Food.com.
Provided by Wing-Man
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in a skillet over medium-high heat.
- Add the pork chops and sauté for about 3 minutes on each side.
- Add the remaining ingredients.
- Lower the heat, cover, and simmer for 10 minutes or longer.
Nutrition Facts : Calories 325.8, Fat 14.5, SaturatedFat 4.8, Cholesterol 124, Sodium 479, Carbohydrate 5.9, Fiber 1.3, Sugar 3, Protein 41.3
PICANTE CHICKEN
Very quick and easy. A checker at the grocery store told me about this one. Serve on a hot bed of rice if desired.
Provided by Joyce
Categories World Cuisine Recipes Latin American Mexican
Yield 2
Number Of Ingredients 2
Steps:
- Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 8.7 g, Cholesterol 68.4 mg, Fat 1.8 g, Fiber 1.9 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 1082.4 mg, Sugar 4.9 g
PERFECT PACE PICANTE SAUCE
This was created by using other Pace copycat recipes I found online, except the others didn't come out exactly like the store bought. This recipe makes it just like like the store bought, but much much better! You will never buy Pace again!
Provided by Schmitty3600
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring all ingredients to a boil in a pot.
- Lower heat and simmer for about 30 minutes or until it is the desired thickness.
- (Salsa thickens when it cools.).
- Remove from heat and cool in refrigerator.
- (Suggestion: add 1/3 can of sweet yellow corn during cooking, it makes a great addition).
EASY AND DELICIOUS MEXICAN PORK CHOPS
Easy and delicious. Tender pork chops in the best Mexican rice. A perfect weeknight meal.
Provided by cccindy
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Heat the vegetable oil in a large skillet over medium heat. Sprinkle pork chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. Set chops aside.
- Mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay the chops into the rice mixture, and top with the green bell pepper slices. Cover the dish.
- Bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish, and sprinkle with Cheddar cheese.
- Return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more minutes.
Nutrition Facts : Calories 498.7 calories, Carbohydrate 47.3 g, Cholesterol 78.8 mg, Fat 18.3 g, Fiber 1.5 g, Protein 32.8 g, SaturatedFat 7.3 g, Sodium 936.2 mg, Sugar 3.7 g
PICANTE BLACK BEANS AND RICE
Here is another of our "South of the border" favorites!! The chorizo sausage just makes the flavor for me!
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan over medium-high heat. Sauté onion and chorizo until onion has softened, 2-3 minutes. Add garlic and rice, stirrirng to coat rice in oil. Stir in tomatoes and broth and bring to a boil. Reduce heat, cover and simmer until all the liquid is absorbed, about 15 minutes.
- Remove from heat; gently stir in black beans and corn. Cover and let stand 5 minutes. Garnish with green onions.
Nutrition Facts : Calories 267.6, Fat 3.7, SaturatedFat 0.7, Sodium 435.7, Carbohydrate 50.4, Fiber 7.7, Sugar 5.7, Protein 9.9
JUDI'S TEXAS PICANTE SAUCE (CANNING RECIPE OR NOT!)
This is a recipe I've developed for my family that is pretty similar (but not quite the same) to the most popular picante sauce on the grocery store shelves here in Texas. We had an abundance of tomatoes and onions from our garden this year and I put up 31 quarts of this stuff, which won't last long because everyone in my family begs me for jars of this spicy, delicious sauce. We eat it virtually everyday at my house, and my uncle likes it so well he eats it out of the jar with a spoon! It's not overly hot, as my 75-year-old mother eats it and it doesn't bother her at all. It has just enough bite, but doesn't bite you back. This recipe is developed for canning, and weighing the main ingredients will give you the same product each time you make it. If you skip the cook time you will have a fresh-tasting salsa that is also great to eat. You can, of course, eat it once it has cooked for the 15 minutes or you can can it to put up. It's great either way, but each tastes different. This is a little work, but well worth the effort and puts all those wonderful tomatoes to use. Hope you enjoy it as much as my family does.
Provided by Casinonut
Categories Sauces
Time 1h45m
Yield 5 pints
Number Of Ingredients 8
Steps:
- Starting with just the tomatoes place half the tomatoes and juice in food processor and process until a fairly small texture, but not pureed. Repeat with second half. Then process all the onions and the jalapenos in a single batch. I do all of this with an electric food grinder instead of a food processor and I use the 1/8-inch plate to get the correct ground texture and size, but a food processor will give you the same results.
- Combine processed tomatoes, onions and jalapenos in a 4-quart pot with the remaining ingredients. Adjust the salt and seasonings to your taste.
- Bring the mixture to a boil and simmer for 15 minutes Remove from heat and fill 5 clean pint canning jars or 2 quart and 1 pint jar with the heated sauce. Wipe the rims and seal with lids and rings. Boil in a water bath, with 1 inch of water covering the lids, for 45 minutes. Carefully remove the processed jars from the water bath and place on a clean towel and cool jars for at least 12 hours. Label, date and store in a cool, dry place for up to a year.
Nutrition Facts : Calories 133.2, Fat 1, SaturatedFat 0.2, Sodium 1221.6, Carbohydrate 29.5, Fiber 7.6, Sugar 17.2, Protein 5.5
More about "picante rice food"
PICANTE DE POLLO - TRADITIONAL BOLIVIAN RECIPE | 196 FLAVORS
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PICANTE BLACK BEANS & RICE | FOODLAND
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- Heat oil in a large saucepan over medium-high heat. Sauté onion and chorizo until onion has softened, 2 to 3 min. Add garlic and rice, stirring to coat rice in oil. Stir in tomatoes and broth and bring to a boil. Reduce heat, cover and simmer until all the liquid is absorbed, about 15 min.
- Remove from heat; gently stir in black beans and corn. Cover and let stand 5 min. Garnish with green onions.
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