My Own 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.

MEXICAN RICE

Steps:

• In a saucepan over medium heat, bring water, salsa and bouillon to a boil. Stir in rice; remove from the heat. Cover and salt stand 6-8 minutes or until liquid is absorbed. Fluff with a 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.

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.

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.

MY VERY OWN MEXICAN RICE

Steps:

• 1. 1. In a stockpot add oil (medium heat) until oil gets hot, add rice and fry until lightly browned about 10 minutes, before rice is just about done add onion. Make sure to stir rice constantly to prevent burning.
• 2. 2. When rice is lightly browned add tomato sauce and enough water just to cover rice. Add to that salt, pepper,garlic powder,sazon and cumin. Stir. Bring to boil.
• 3. 3. Once rice is boiling, cover and cook approximately 15 minutes until water is absorbed (do not open lid while rice is cooking or stir rice while cooking).
• 4. 4. When rice is cooked remove from heat and allow 10 minutes before taking off cover. After 10 minutes serve and enjoy!