My Cheater Mexican Rice Recipes

AUTHENTIC MEXICAN RICE RECIPE

Steps:

• Add the rice to a pot with the olive oil and cook over medium-high heat for about 5 minutes, moving constantly until the rice is slightly browned.
• Add salt to taste and cook for about 1 more minute.
• Add the tomato, garlic, onion and oregano to a blender and blend together.
• Add the above mixture to the rice and stir well. Let cook over medium-high heat for 2-3 minutes, moving the rice constantly.
• Add the Chicken Stock and reduce the temperature to medium-low. Cover and let cook until the water evaporates (about 15-20 minutes). If the rice is not soft, add an additional cup of chicken stock or water and continue cooking until the rice is soft.

MY CHEATER MEXICAN RICE

Steps:

• Rinse the rice in lukewarm water for 1-2 minutes.
• In a large frying pan, melt the butter/margarine and then add the rice.
• Fry the rice until it turns white and starts to brown -- kinda like making rice a roni.
• Add the broth/water, bouillon and green chiles.
• Bring to a boil and then reduce heat and cook for 20-30 minutes until all moisture is absorbed and rice is done.
• Can be garnished with shredded cheddar and or sliced green onion.

MY FAVORITE MEXICAN RICE

Steps:

• Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

CLASSIC MEXICAN RICE

Steps:

• Covere the rice in hot water and set aside to soak for 15 minutes.
• Rub the rice,squeezing it to extract the starch.Drain,discarding the water.
• Rinse the rice in cold water,drain thoroughly ,and spread out on a cookie sheet or towel to dry for about one hour.
• Smash the garlic with the back of a knife and work to a paste.Chop/dice all vegetables according to the sizes indicated.
• Heat the oil in amedium pot over medium heat.Add the rice and fry,stirring constantly for about 2 minutes.Reduce the heat slightly ,add the garlic.and onion,and continue frying until the onion is tender,being carefull that it doesn't burn.
• Add the tomatoes,including all of their juices and the carrots.Cook until the tomato begins to soften.
• Add 1 cup of the broth,increase heat ,bringing to a simmer and cook,uncovered,until the broth is absorbed.
• Add the remaining broth,salt to taste,and the peas.Simmer for 3-5 minutes,or until most of the broth is absorbed.
• Cover,reduce the heat to low,and cook for 30 minutes.All of the liquid should now have been absorbed.
• Stir in cilantro,if desired.Serve hot.

MEXICAN RICE

Steps:

• Heat oil in a large 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 broth; bring to a boil.
• Reduce heat to low, cover and simmer for 20-25 minutes. Don't lift the lid or stir while its cooking. Fluff with fork.

MY OWN MEXICAN RICE

Steps:

• Sauté green peppers, onion, and garlic in oil in a frying pan or electric skillet with rosemary and basil until vegetables are tender.
• Stir in rice, tomato, salt, pepper and picante to taste- cook and stir for about 5 minutes.
• Add water; cover and cook on low till rice is done, stirring occasionally.

THE BEST MEXICAN RICE

Steps:

• Heat vegetable oil on Medium-High heat and add the rice.
• Stir rice to fully coat in oil and fry for about 2 minutes, stirring occasionally to avoid burning and ensure thorough cooking of the rice.
• Add the Garlic, Onion, Garlic Salt and regular Salt and continue cooking until rice is golden brown (about 3-5 minutes), stirring occasionally.
• Add the Tomato sauce, El Pato sauce and Diced Tomatoes and mix together. Continue cooking for another minute.
• Add Lemon juice and Knorr bouillon and mix, cook for another minute.
• Add the water and Cilantro, stir and bring sauce to a boil. (at this point, before boiling, you can taste the sauce and add more Salt to taste).
• Reduce heat to a simmer and cover the rice, cooking for 25 more minutes (It is extremely important to NOT stir the rice at this point, just cover and wait 25 minutes).
• After 25 minutes, mix the rice and it is ready to serve.
• This recipe makes approximately 10 servings. Halve the ingredients, omit one can of El Pato and use an 8 oz. can of diced tomatoes instead of 10 oz. to make approximately 5-6 servings. Enjoy!

QUICK AND DELISH MEXICAN RICE

Steps:

• Heat oil over medium heat in large saucepan with tight fitting lid.
• Saute garlic, onion, and corn kernels until water releases and begins to dry up again.
• Add rice and stir fry until it begins to turn golden.
• Add broth and stir.
• Bring to a boil, then reduce heat to LOW and simmer, covered, 15 minutes.
• Remove from heat and led stand, covered, 5 minutes.
• Stir well before serving. Rice may stick slightly to bottom of pan but should release as it cools. The slightly browned rice adds flavor and texture.
• Season with pepper.