Mexican Spiced Rice Recipes

SPICY MEXICAN RICE

Steps:

• Saute 1 chopped onion in 2 tablespoons vegetable oil in a saucepan over medium heat. Stir in 1 cup white rice and cook until toasted, 3 minutes. Add 1 2/3 cups water, 1 chopped plum tomato, 2 teaspoons tomato paste and 1/2 teaspoon each kosher salt and cumin; bring to a boil. Add 1 whole jalapeno. Cover; simmer 20 minutes. Remove from the heat and let sit 5 minutes. Discard the jalapeno. Top with cilantro.

MEXICAN SPICED RICE

Steps:

• Mix dry rice, spices and dried onions.
• Cook rice according to package directions, either on stove top or in rice cooker.
• Fluff rice with fork.
• Add cheese to warm rice and let melt a bit.
• Add cilantro and combine well.

SPICY MEXICAN RICE

Steps:

• Heat the oil in a deep lidded frying pan. Cook the onion, garlic, chilli and pepper for 10 minutes until starting to soften. Stir in the basmati, then cook for 3-4 minutes, stirring all the time.
• Mix in the chipotle paste and cook, stirring for a couple of minutes until fragrant, then tip in the tomatoes and stock, and stir well.
• Bring to a simmer then turn the heat down to low, put on a lid and cook for 15 minutes or until the rice is tender and cooked through. Stir through the coriander and serve with lime wedges for squeezing.

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 SPICED TOMATO RICE

Steps:

• Heat the oil in a large saucepan and add the onion. Fry for 5 mins over a medium heat or until starting to soften, then add the chilli, fry for another 2 mins, then add the garlic, spices, coriander stalks and chipotle paste. Stir well and sizzle for a min or so.
• Tip in the tomatoes. Fill the can with water, pour that in, refill the can halfway with water, then add that too. Add the rice. Mix well, bring to the boil, then reduce to a simmer for 25-30 mins, covered with a lid, until the rice is tender and the liquid has all been absorbed. Stir through the coriander leaves. Try using the rice in our Brazil nut burritos.

MEXICAN RICE MIX

Steps:

• In a bowl, combine the bouillon, salt, garlic powder and cumin. Store in an airtight container in a cool, dry place for up to 1 year. Yield: about 5 tablespoons., To prepare rice: In a saucepan, saute rice, onion and green pepper in butter until rice is lightly browned. Stir in water and 5 teaspoons seasoning mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.

SPICY MEXICAN RICE

Steps:

• Slice one of the onions in very thin slices. Finely chop the other onion.
• Mash the garlic with the salt to make a paste.
• Heat the bacon drippings in a medium sauce pan. Add chopped onions and garlic paste. Cook and stir until onions are translucent.
• Puree the two cans of Rotel Mexican Diced Tomatoes with Lime Juice and Cilantro.
• Add pureed Rotel, chicken broth, chili powder and cumin. Bring mixture to a boil. Stir in instant rice and sliced onions.
• Cover and let stand over very low heat 15 to 20 minutes, or until liquid is absorbed.

SPICY CASSEROLE OLE - MEXICAN RICE CASSEROLE

Steps:

• Pre heat oven to 375.
• In a skillet, brown beef, onion, and green pepper. Pour off excess fat.
• Stir in salt and chili powder.
• In a 1 1/2 quart casserole dish, alternate layers of beef mixture, beans, rice, and tomato sauce.
• Sprinke with cheese.
• Bake for 15 minute.