Ortegas Mexican Rice Recipes

AUTHENTIC MEXICAN RICE

Authentic Mexican Rice image

The BEST, truly authentic Mexican Rice is so easy to make, and a necessary side dish for all of your favorite Mexican recipes.

Provided by Lauren Allen

Time 35m

Number Of Ingredients 11

Ingredients

1 1/2 cups long grain white rice (*)
1/4 cup oil ((vegetable or canola oil))
1 teaspoon garlic (, minced)
1/4 medium onion (, finely diced)
1/4 cup tomato sauce (, or 2 pureed tomatoes*)
2 teaspoons tomato bouillon (granulated, or cubes*)
1/4 teaspoon salt
1 carrot (, diced)
1/2 cup peas ((frozen or fresh))
3 cups water
1-3 whole serrano peppers (, optional)

Steps:

Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.

Nutrition Facts : Calories 275 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, Sodium 394 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

ORTEGA'S MEXICAN RICE

Ortega's Mexican Rice image

Make and share this Ortega's Mexican Rice recipe from Food.com.

Provided by Millereg

Categories Long Grain Rice

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter or 2 tablespoons margarine
1 cup long grain white rice
1/2 cup chopped onion
1 (16 ounce) jar thick & chunky salsa
6 fluid ounces water
3/4 cup peeled shredded carrot
1/2 cup frozen peas, thawed
cumin, to taste (optional)

Steps:

Melt butter in large saucepan over medium heat.
Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden.
Stir in salsa, water, cumin, carrot and peas; bring to a boil.
Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.

Nutrition Facts : Calories 140.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 360.1, Carbohydrate 25.3, Fiber 2.1, Sugar 3.2, Protein 3.2

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