Mexican Rice With Vegetables Recipes

VEGETARIAN MEXICAN RICE

Steps:

• In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
• Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.

MEXICAN RICE AND VEGETABLES

Steps:

• Heat oil in medium skillet.
• Add bell pepper and onion; cook until tender.
• Add rice: cook for 3 minutes.
• Add broth, chiles and tomato; bring to gentle boil.
• Cover; cook for 25 to 30 minutes or until rice is tender and liquid is absorbed.
• Fluff rice.
• Season with salt and pepper.
• Sprinkle with cheese.
• Serve.

MEXICAN RICE WITH VEGETABLES

Steps:

• In a large nonstick frying pan or a dutch oven put the oil and onion.
• Stir-fry over medium heat for 5 minutes.
• Move the onion to the side of the pan and add the garlic.
• Stir-fry the garlic until the edges are just starting to brown, and then incorporate the garlic into the onion.
• Add the minced green chili and the green bell pepper and stir-fry for 3 more minutes.
• Add the rice and stir-fry for 2-3 minutes, until all of the rice grains have gotten covered with the oil and the rice has had a chance to fry a bit.
• Add the tomato, corn and the carrot, cumin and oregano.
• Stir-fry for one more minute.
• Add the chicken broth (or vegetable broth or water).
• Bring the mixture to a good boil, cover, reduce heat to very low and cook for 20 minutes.
• Remove from heat and let the rice rest, covered, for a few minutes.
• Stir in the peas and salt.
• Check for salt and then garnish with cilantro.
• You may eliminate any of the vegetables that you don't like.

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.