Mexican Fiesta Rice Recipes

MEXICAN FIESTA RICE

Mexican fiesta rice image

Make this tasty Mexican rice to serve a crowd. Our recipe is vegan but if everyone you're cooking for eats meat, some chopped bacon in with the onions works well

Provided by Tom Kerridge

Categories Dinner, Main course, Side dish, Supper

Time 40m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
1 onion , finely chopped
2 peppers (choose your favourite colours), finely chopped
4 garlic cloves , very finely chopped or crushed
1 tsp cumin seeds or ½ tsp ground cumin
1 tbsp tomato purée
small pinch of sweet smoked paprika
250g basmati rice
450ml hot vegetable stock (make sure it's vegan-friendly)
finely chopped coriander and sliced spring onions, to serve

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.

Nutrition Facts : Calories 164 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

FIESTA RICE

Fiesta Rice image

This delicious dish is filled with eye-appealing colors and taste that makes even a large batch disappear fast. It's easy to assemble and pop in the oven.-Rita Wilken, Bloomfield, Nebraska

Provided by Taste of Home

Categories Side Dishes

Time 1h50m

Yield 30-36 servings.

Number Of Ingredients 12

Ingredients

2 cups chopped onion
1/4 cup butter, cubed
4 cups uncooked long grain rice
2 cans (6 ounces each) small pitted ripe olives, drained
2 cans (28 ounces each) diced tomatoes, undrained
1 cup chopped green pepper
1 tablespoon salt
1 to 2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon pepper
4 cups water
3 cups shredded cheddar cheese

Steps:

In a small skillet over medium heat, saute the onion in butter until tender. Transfer to a large bowl. Stir in the next eight ingredients. , Divide between two ungreased 13-in. x 9-in. baking pans. Stir 2 cups of water into each pan. Cover and bake at 350° for 1-1/2 hours. Uncover; sprinkle with cheese. Return to the oven for 5-10 minutes or until cheese melts.

Nutrition Facts : Calories 134 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 338mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

EASY FIESTA RICE

Easy Fiesta Rice image

Make and share this Easy Fiesta Rice recipe from Food.com.

Provided by andypandy

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 small onion, chopped
1/2 medium red bell pepper, chopped
14 ounces diced tomatoes, drained
3 cups long grain rice
chicken stock or water
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Measure rice in the measuring cup that came with cooker. This measure is actually 3/4 of a cup. Rinse rice well until clear.
Place the rinsed rice, and all other ingredients into the pot, fill the pot to the 3 cup mark with chicken stock or water.
Close lid and set to on.
You can add also for variety 1/2 cup corn kernels, or drained black bean. Also use tomatoes with chilies or cilantro.

FIESTA RICE

Fiesta Rice image

Submitted to Cooking Light by Maro Desjardins. Different from most mexican style rice dishes because it uses brown rice.

Provided by kitchenslave03

Categories Brown Rice

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1 (10 ounce) package frozen corn, thawed
1 tablespoon butter
1 cup green onion, chopped
1 1/2 cups brown rice, uncooked
1 teaspoon ground cumin
1 teaspoon garlic, minced
2 cups low sodium chicken broth
1/8 teaspoon pepper
1/4 teaspoon salt
1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
1 (15 ounce) can black beans, rinsed and drained
1/2 cup cilantro, chopped
1 tablespoon fresh lime juice

Steps:

Heat oil in med saucepan over med-high heat. Add corn to pan; cook 10 min or til it starts to brown, stirring occasionally. Remove from pan. Set aside.
Melt butter in pan. Add onions; saute 5 min or til tender. Stir in rice, cumin, and garlic; cook 1 minute Add broth, pepper, salt and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer 45 min, stirring occasionally. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minute Stir in cilantro and juice and serve.

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