Mexican Fire Rice Recipes

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 RICE II

Steps:

• Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
• Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

MEXICAN FRIED RICE

Steps:

• In 12" skillet, heat oil, add rice.
• Cook until golden brown, stirring frequently.
• Stir in remaining ingredients.
• Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes.

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.

MEXICAN TOMATO RICE

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.

MEXICAN FRIED RICE

Steps:

• Fry the bacon just past soft stage but not totally crispy (soft crisp), then drain & save the bacon fat.
• Sauté the peppers, onion, corn & garlic in 2-3 Tblsp. of the saved bacon fat, drain & then set aside.
• Fry the cold cooked rice with 2-3 Tblsp. bacon fat until hot & softly browned, (turning as little as possible).
• Add the tomatoes, chili powder, sautéed items and continue frying on medium heat, turning as infrequently as is possible until desired amount of juice from the tomatoes is evaporated out (may drain tomatoes before hand if you like the dish more firm vs. soft).