MEXICAN RICE
Blending all the ingredients allows room for great variation in vegetables. Jalapeños or other chilies can be added for heat and character. Water can take the place of chicken stock for vegetarians. Canned tomatoes offer a deep flavor, but it is a good way to use up fresh tomatoes that are on the brink, as well.
Provided by Kim Severson
Categories side dish
Time 40m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine).
- In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty.
- Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes. Let sit for another 10 minutes.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 395 milligrams, Sugar 3 grams, TransFat 0 grams
JALAPENO RICE
Make and share this Jalapeno Rice recipe from Food.com.
Provided by Lvs2Cook
Categories White Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350º.
- Mix the rice, sour cream, and jalapenos in a large bowl.
- In a 1 quart casserole dish, layer half of the rice mixture and then half of the cheese.
- Repeat, ending with a layer of cheese.
- Bake, covered, for 30 minutes; then remove the cover and bake for another 10 minutes.
Nutrition Facts : Calories 496.7, Fat 31.1, SaturatedFat 19.3, Cholesterol 79.8, Sodium 354.1, Carbohydrate 34.6, Fiber 1.1, Sugar 1.4, Protein 19.5
JOHNNY JALAPENO'S MEXICAN RICE
This is a super easy and wonderful Mexican rice that can be adjusted for a Vegan-friendly side dish as well. Great for OAMC as it freezes well in Ziploc bags for future use. Serve it with recipe #299032 299032 and recipe #461100 for a perfect Mexican supper.
Provided by 2Bleu
Categories Long Grain Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: This step is important as it removes the starch from the rice so it will not stick. --- Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1-2 minutes, stirring with your (clean) fingers or shaking rice around in the strainer. Shake afterwards also to remove excess water/moisture. Set aside.
- In a large measuring cup or bowl, whisk the broth and tomato paste (and hot sauce if using) to incorporate. Set aside.
- Heat grease/oil over medium high heat in a Dutch oven (or heavy pot). Add rice and stir until rice is translucent, about 3-5 minutes.
- Add the onion, jalapeno, and garlic. Saute' for 1-2 minutes until onion is translucent. Stir the broth/paste mixture into the rice. Increase heat to medium high, and bring to a boil.
- Once it begins to boil, give a final stir and reduce heat to low, cover pot and simmer 20 minutes.DO NOT REMOVE LID. Remove from heat and let sit for an additional 5 minutes STILL covered.
- Remove lid and stir, fluffing rice. NOTE: If you have little browned crispy rice at the bottom of the pan (not burnt), this is considered a delicacy in Mexico, so don't fight over it!
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