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
MEXICAN RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 14
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.
JIMMY DEAN MEXICAN RICE WITH SAUSAGE
This is yummy inside of a flour tortilla and has all my favorites--beans, sausage, rice, and corn. The only ingredient I didn't have on hand that I won't leave out next time is the toasted pumpkin seeds (darn those homemade pumpkin seeds for getting eaten so quickly). I used chicken stock and threw my lime juice in at the beginning because I love the lime flavor. I also threw in the fresh cilantro toward the end of cooking time instead of to garnish. I added some cayenne pepper because I prefer more heat. Nice and hearty...and super simple.
Provided by AmyZoe
Categories One Dish Meal
Time 45m
Yield 8 cups, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- In a 3 or 4 quart saucepan, cook sausage and onion over medium-high heat, stirring frequently until meat is thoroughly cooked and no longer pink.
- Add rice, corn, cumin, chili powder, tomatoes and green chilies, water or stock, and salt. Stir once to mix.
- Bring to a boil.
- Cover and reduce heat to low and simmer 25 minutes without stirring.
- Gently stir in black beans.
- Add green onions and garnish with pumpkin seeds, sour cream, shredded cheddar cheese, cilantro, and lime.
Nutrition Facts : Calories 378.1, Fat 20.3, SaturatedFat 6.6, Cholesterol 32.2, Sodium 544.3, Carbohydrate 36.4, Fiber 5.4, Sugar 0.7, Protein 14.4
MEXICAN TOMATO RICE
Enjoy this easy Mexican rice as a side dish to accompany beef burritos or chilli. You can choose to make it veggie if you like by using vegetable stock
Provided by Barney Desmazery
Categories Side dish
Time 40m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften. Add the garlic and cook for a minute more, then stir in the chipotle paste (if using) and the tomato purée and cook for a minute.
- Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it's coated in the tomato mix. Pour over the hot stock, season, give everything another stir and bring to the boil, then cover the pan with a lid and turn the heat down to the lowest possible setting.
- Gently simmer for 15-20 mins until all the stock has been absorbed and the rice is cooked through. Leave the rice to sit for a few mins off the heat, then stir through the coriander and serve.
Nutrition Facts : Calories 201 calories, Fat 2 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium
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