Lu Mexican Fire Rice Recipes

THE BEST SPANISH RICE RECIPE (MEXICAN RICE)

Steps:

• Place the tomato, onion, garlic and salt in a blender or food processor and blend until smooth, then set aside.
• Add the oil to a large skillet over medium heat. When the oil is hot, add the rice and cook for about 5 minutes or until golden brown, stirring constantly so it doesn't burn. Add the tomato mixture to the skillet (be careful, it will sizzle and splatter) and cook for 2 minutes while stirring. Add the chicken broth, stir, and cover with a ild. Reduce to a simmer and cook for about 30 minutes or until the liquid is totally absorbed. Fluff with a fork to stir in the tomato bits that have risen to the top. Serve warm.

MEXICAN FRIED RICE

Steps:

• Add two tablespoons of the olive oil to a large skillet over medium-high heat.
• When the oil is hot, add the onion, and sauté for 3 to 4 minutes or until soft.
• Add the tomatoes, corn, and green chiles, and cook for 2 to 3 minutes or until the liquid has cooked out.
• Add the seasonings and garlic, and cook for 1 to 2 minutes or until the garlic begins to brown.
• Turn the heat down to medium, add the remaining olive oil and the cooked rice.
• Cook for 4 to 5 minutes, stirring frequently to blend the rice and seasonings.
• Stir in the green onions, and remove the pan from the heat.
• Top with the remaining green onions.

MEXICAN FIRE RICE

Steps:

• Preheat oven to 350 degrees F.
• Bring water to boil in a medium saucepan. Stir in the rice, reduce heat, cover, and simmer for approximately 20 minutes.
• In a large skillet over medium heat brown sausage until no longer pink.
• In a medium mixing bowl add cooked rice, cooked sausage, picante sauce, and sour cream. Mix well, place in casserole dish, and top with cheddar cheese.
• Bake approximately 20 minutes or until cheese is bubbly. Serve with sides of extra picante sauce and sour cream.

LU MEXICAN FIRE RICE

Steps:

• Preheat oven to 350 degrees F.
• Bring water to boil in a medium saucepan. Stir in the rice, reduce heat, cover, and simmer for approximately 20 minutes.
• In a large skillet over medium heat brown sausge until no longer pink.
• In a medium mixing bowl add cooked rice, cooked sausage, picante sauce, and sour cream. Mix well, place in casserole dish, and top with cheddar cheese.
• Bake approximately 20 minutes or until cheese is bubbly. Serve with sides of extra picante sauce and sour cream.

MEXICAN FIESTA RICE

Steps:

• Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
• Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.