AUTHENTIC MEXICAN RICE
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
Categories Side Dish
Time 35m
Number Of Ingredients 11
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
ARROZ MEXICANO (MEXICAN RICE)
Arroz Mexicano (Mexican rice) is a staple side dish that's ready in under 30 minutes. Fluffy, incredibly tasty, and the perfect compliment to your Mexican dishes.
Provided by Maggie Unzueta
Categories Side Dish
Time 27m
Number Of Ingredients 12
Steps:
- Add the tomatoes, onion, garlic, water, and bouillon to a blender.
- Blend until smooth.
- Set aside until ready to use.
- Heat oil in a large stock pot.
- Add the rice.
- Stir constantly until it begins to toast. About 5 minutes.
- 4 minutes after, add the onion.
- Do not stop stirring, or the rice will burn.
- Look for a golden color in the rice.
- Add the garlic, bouillon, cumin, water, and tomato sauce.
- Stir to combine.
- Cover and cook for 12 minutes on medium heat.
- Turn the heat off.
- Let rest for 5 minutes with the lid still on.
- The tomato sauce will have come to the top.
- Uncover and mix to combine.
- Serve.
Nutrition Facts : Calories 278 kcal, Carbohydrate 52 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Sodium 30 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
PARA MORIRSE PARA ... MEXICAN RICE WITH MY TWIST
Para Morirse Para ... "To Die For" ... Mexican rice. A combo of quick cooking rice, chilies, tomatoes, some warm spices, olives which is my NON traditional addition, herbs and topped with some creamy shredded cheese. Just a nice change and a bit different. A great side to my cumin and chili roasted chicken breast.
Provided by SarasotaCook
Categories White Rice
Time 40m
Yield 4-8 , 6 serving(s)
Number Of Ingredients 15
Steps:
- Rice -- Cook the rice accordingly to pkg directions. I cook mine ahead just to save time, but it is not necessary. You can use long grain, medium, quick cooking or boil in bags. Whatever works best for you. Make it easy on yourself.
- Vegetables -- To a medium saute pan, add the olive oil and heat to medium. Then add in the garlic and onion and cook until tender. Toss in the olives, chilies, tomatoes, broth, seasoning except for the parsley; and cook on medium low until well combined. Cook 5 minutes.
- Combine -- Add the rice to the tomato and vegetable mixture just to reheat the rice and all the flavors are combined. Cook another 2-3 minutes. The last minute add the parsley.
- Serve -- Serve family style and top with the grated cheese. You can also add some extra parsley if you want as a garnish. ENJOY!
Nutrition Facts : Calories 238.3, Fat 8.5, SaturatedFat 4.5, Cholesterol 23.7, Sodium 945.8, Carbohydrate 32.7, Fiber 1.8, Sugar 3.5, Protein 8.6
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