South Of The Border Rice Recipes

SOUTH OF THE BORDER RICE AND BEANS

Steps:

• Preheat broiler, coat baking dish with cooking spray.
• In skillet heat oil.
• Add next 7 ingredients, cook, stirring until tender, 5-6 minutes.
• Add broth and bring to boil, stir in rice.
• Reduce heat, cover and simmer until liquid is absorbed about 20 minutes.
• Remove from heat and stir in beans& 1/2 cup cheese.
• Cover, let stand 5 minutes, then transfer to baking dish.
• Sprinkle with remaining cheese and broil until cheese is melted.
• Sprinkle with cilantro and serve with hot pepper sauce if desired.

SUPER EASY MEXICAN RICE (SPANISH RICE)

Steps:

• In a large skillet (one that has a lid) over medium heat, melt butter.
• Stir in cumin, chili powder, salt, onion powder and rice for 1-2 minutes.
• Whisk in tomato sauce and chicken broth.
• Bring a boil, then reduce to a high simmer.
• Cover and cook for 25 minutes (see note).
• Uncover, fluff with a fork, and serve.

SOUTH-OF-THE-BORDER RICE PILAF

Steps:

• In medium saucepan, combine rice, water and butter or margarine. Bring to a boil. Add garlic. Cover, reduce heat to low. Simmer 18 to 20 minutes or until rice is tender and most of the liquid is absorbed. Stir in milk, Special Seasonings and tomatillos. Increase heat to high. Boil 1 to 2 more minutes, stirring constantly. Stir in spinach and onions. Cover and remove from heat. Let stand 3 minutes. Stir well before serving. Sprinkle with cilantro, if desired.

SOUTH OF THE BORDER DIP

Steps:

• Cook beef over medium heat until no longer pink; drain. Stir in beans, tomato sauce, taco seasoning, onion, green pepper, mustard and chili powder. Bring to a boil, stirring constantly. , Spread mixture into an ungreased pie plate. Combine topping ingredients; spread over beef mixture. Sprinkle with lettuce and cheese. Serve with chips.

SOUTH-OF-THE-BORDER ESSENTIALS: SPANISH RICE II

Steps:

• 1. PREP/PREPARE
• 2. For the best Spanish rice, make sure you run the rice under cold water, until the water runs clear. This helps to eliminate some of the starches, and prevents it from clumping while it cooks. There are recipes where you do not want to rinse the rice, but this is one, where you do.
• 3. For this recipe I am using a cast-iron skillet; however, any heavy-bottom skillet with a good lid, will work just fine.
• 4. Gather your Ingredients (mise en place).
• 5. Add the oil and butter to a skillet over medium, heat, allow the butter to melt, and then add the rice.
• 6. Cook, for 3 minutes, then add the chopped onions, and cook until the onions begin to soften, and the rice begins to brown, about an additional 5 - 6 minutes.
• 7. Chef's Note: While it is cooking, keep stirring.
• 8. Add the minced garlic, and stir until fragrant, 30 seconds.
• 9. Add the cumin, salt, and pepper, and stir for 1 minute.
• 10. Add the fire-roasted tomatoes, and stir for 1 minute.
• 11. Add the tomato sauce, and chicken stock, reduce to a simmer, then cover, and cook for 20 minutes.
• 12. Chef's Tip: If after 20 minutes, the rice still has a bit too much liquid, then cook at a simmer, uncovered, until it reduces to your likes.
• 13. PLATE/PRESENT
• 14. Serve as a side dish with your favorite, South-of-the-Border favorites. Enjoy.
• 15. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER RICE & BEANS

Steps:

• 1. Heat vegetable oil in a deep skillet over medium heat. Add the onion, garlic, chili powder, oregano, salt and pepper. Cook for 4 minutes.
• 2. Stir in the rice and tomato juice and bring to a boil. Reduce heat to low and cover tightly. Simmer for 20 minutes or until rice is cooked.
• 3. Fluff rice with fork and increase heat to medium.
• 4. Stir in the beans, corn, and ketchup. Cook until heated through, about 5 minutes. Stir in fresh parsley and lime juice.