MEXICAN BEEF & RICE CASSEROLE
Make Mexican Beef & Rice Casserole tonight: a tasty way to make a pound of ground beef serve eight. Mexican Beef & Rice Casserole also freezes well!
Provided by My Food and Family
Categories Special Occasion Recipes
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Brown meat in large nonstick skillet; drain. Return meat to skillet.
- Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
- Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
MEXICAN RICE RESTAURANT STYLE
This recipe makes a dry, fluffy, orange/yellow, restaurant style, Mexican rice. It's important to rinse the rice prior to cooking in order to achieve the dry, fluffy, restaurant style Mexican Rice.
Provided by Wheres_the_Beef
Categories White Rice
Time 45m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350-F. - Bake 30 minutes total, stirring after 15 minutes.
- Place rice in strainer and rinse under running water until it runs clear. About 2-minutes. This is important to create a dry, non-sticky restaurant style rice.
- Drain rice, making sure to shake out as much water as possible.
- Heat canola oil to medium high in a dutch oven (3qt to 6qt) on the stove top. Drop a few rice grains in the oil. When they sizzle, add all remaining rice. Stir constantly and fry rice until it is light golden and translucent, about 6-8 minutes.
- Add onions and stir into rice. Cook while stirring about 2 more minutes. Add garlic and stir for another minute.
- Stir in chicken broth, tomato paste, green chilies and diced tomatoes. Stir well and bring to a boil.
- When rice reaches a boil, place lid on dutch oven and place in 350-F preheated oven. Bake 15-minutes then open oven and stir well. Replace dutch oven lid and bake another 15 to 20-minutes until done.
- Remove from oven and stir in chopped cilantro. Cover and allow to rest about 5 minutes before serving to allow cilantro flavor to be absorbed by the rice.
SOUR CREAM RICE
If you're looking for a great flavorful side dish to your meal this week, this Sour Cream Rice is a kid approved recipe. Easy to whip up, packed with flavor and delicious reheated. All the things a good rice dish should be!
Provided by Janelle
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F
- In a large pot, bring the rice and chicken broth to a boil.
- Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
- Spray an 8x8 square casserole dish with non-stick spray set aside.
- Once rice is done, all chicken broth will be absorbed.
- Turn off burner and place pot on a cool burner.
- Add to the rice the sour cream, green chiles, 1/2 cup Monterey Jack cheese, corn, and cilantro. Mix well.
- Season with salt and mix again.
- Pour rice mixture into prepared casserole dish, and top with remaining 1/2 cup of cheese.
- Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
- Serve immediately!
Nutrition Facts : Calories 192 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 181 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MEXICAN RICE II
This is a wonderful side dish for any Mexican dinner.
Provided by Mommyto2
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 291 calories, Carbohydrate 42.4 g, Cholesterol 2.5 mg, Fat 11 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 1095.6 mg, Sugar 2.4 g
RESTAURANT STYLE MEXICAN RICE
I love the Mexican rice I get in restaurants but could never find a recipe that came close to it ... until now!
Provided by GiddyUpGo
Categories Mexican
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat. Add the rice and stir until all the rice is lightly coated with the oil. Watch the rice carefully -- let it brown but do not burn (it should not turn dark brown or black). When the rice is almost all brown, add the garlic and saute for a few minutes.
- Add the chicken stock and the remaining ingredients. Stir and cover, then reduce heat to medium-low. Let cook for 20 minutes, then check for doneness. If necessary, let cook for up to another 5 or 10 minutes. IMPORTANT: Do not lift the lid while the rice is cooking!
- When the rice is ready it will fluff easily with a fork, and each grain will be split. The rice should by dry, not saucy.
Nutrition Facts : Calories 172.5, Fat 3.5, SaturatedFat 0.6, Cholesterol 2.4, Sodium 171.1, Carbohydrate 29.9, Fiber 0.9, Sugar 2.5, Protein 4.7
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- Heat oil in a large sauce pan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin and stir the rice til it looks golden.
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