Mexican Flag Rice Recipes

MEXICAN FLAG RICE

Steps:

• Cover the 3 cups of rice in very hot water and set aside to soak for 15 minutes.Drain,and rinse with cold water.Drain the rice again and spread out to dry on a towel or baking sheet for an hour.
• Meanwhile mince 1 onion,mince 4 cloves of the garlic.
• Make the puree for the green rice:Place poblano chiles,1/4 cup cilantro ,and 1/4 cup chicken broth in a blender and puree until smooth.Set aside.
• Make the puree fot the red rice:Place the tomato,1/2 onion,2 cloves of garlic and 1/3 cup chicken broth in a blender and puree until smooth.Set aside.
• Heat the oil in a large pot over medium until hot.Add the rice and cook,stirring,for a mi nute or two.Add the onion and garlic,reduce heat and continue cooking for a couple of minutes,stirring until the rice sounds like sand and the onion is translucent.Remove from heat.
• Place 1/3 of the rice in a medium pot,add 1 stalk of celery,juice of 1/2 lime and 2 cups of chicken broth bring to a boil.When it begins to boil,reduce to a simmer and cover.
• Place 1/3 of the rice in a pot with the green chile puree and cook over medium until the puree is slightly reduced(it helps if the pot is already hot).Add 1/4 cup cilantro,juice of 1/2 lime,and 1 3/4 cups chicken broth.Bring to a boil.When it boils,reduce heat to a simmer,and cover.
• Place the last 1/3 of the rice in a hot pot,add the tomato puree and cook to slightly reduce the tomato sauce.(it helps if the pot is already hot).Add 1 celery stalk,1 sprig parsley,juice of 1/2 lime,and 1 2/3 cups chicken broth.Bring to a boil.When it boils,reduce to a simmer and cover.
• Cook each pot of rice about 20 minutes,or until the rice is tender and has absorbed all of the liquid.Remove from heat.
• Fluff each batch of rice with a fork.Arrange the rice in a large casserole dish ,first a band of red,then white,then green,to resemble the Mexican flag.Garnish with a 1/4 cup of cilantro leaves in the center and serve hot.

MEXICAN FLAG SALAD

Steps:

• In a large bowl; mix your beans, jalapenos, tomatoes, and bell pepper.
• In a small bowl; whisk together rice wine vinegar, garlic, oil, lime juice, Lawry's, pepper, and sugar.
• Pour the marinade into the bean mixture and toss to coat.
• Chill then enjoy!

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 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.