EASY MEXICAN RICE
This easy Mexican rice recipe is SO simple you'll want to make it every Taco Tuesday, or as a side dish for all your Mexican meals!
Provided by Nikki Gladd
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Rinse the rice in a mesh strainer until water draining is clear. (This is optional, but it helps remove the starch and keep the cooked rice from being mushy.)
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until translucent (somewhat clear) about 3-4 minutes; stirring frequently.
- Add the rest of the ingredients and bring to a rapid boil over high heat.
- Stir once and cover. Turn the heat down to almost low (a little less than medium low) and cook for 25 minutes. Remove cover and let stand 2-3 minutes before fluffing with a fork.
Nutrition Facts : Carbohydrate 29 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 679 mg, Fiber 1 g, Sugar 3 g, Calories 185 kcal, ServingSize 1 serving
TEX-MEX RICE FROM THE RIO GRANDE VALLEY
This rice has been passed down in my family for at least four generations. The cumin is the key to this recipe. Use whole cumin, freshly ground. Ground cumin looses it's flavor quite rapidly. If you must use cumin purchased already ground, try throwing in an extra teaspoon. Also, this rice is cooked in a large skillet, rather than in a pot.
Provided by rockytuesday
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the rice - In a large bowl, pour hot water over rice and let stand 25 minutes.
- While the rice is soaking, cut up the vegetables, and grind the cumin.
- Drain into a sieve and rise well in cold water. Shake sieve and let drain a while until rice stops dripping.
- While the rice is draining, heat oil in a skillet on medium heat.
- Brown the Rice - Once oil is hot, stir in rice, making sure grains are well coated with oil. Saute rice for about 10 minutes until golden brown, stirring often. If any rice starts turning dark brown, stir constantly.
- Stir in all the ingredients except chicken broth (tomato sauce, tomato, bell pepper, onion, garlic, cumin, salt, and pepper). Cook for 3 minutes on medium heat or until almost dry, stirring constantly.
- Stir in chicken broth and then do not stir again until cooking is complete. Reduce heat to medium-low, cook uncovered, for 10 minutes.
- Cover and cook for 5 minutes. Change heat to Low, cook covered, for 20 minutes.
Nutrition Facts : Calories 220.3, Fat 3.5, SaturatedFat 0.6, Sodium 520.4, Carbohydrate 39.8, Fiber 1.2, Sugar 1.8, Protein 6.4
SOUTH TEX-MEX RICE
Provided by Trisha Yearwood
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large skillet set over medium heat, heat the oil until shimmering, about 2 minutes. Add the rice and serranos, and cook, continually stirring, until lightly browned, taking care not to burn the rice, 10 to 15 minutes.
- Add the stock (it will make a loud sizzling noise, so stand back a bit), the onion, tomato, cilantro, bell pepper, cumin, garlic, salt and pepper. Increase the heat to high and bring to a boil. Taste the juice with a spoon and season to your liking.
- Reduce the heat to low, cover, and simmer for 15 minutes. (Do not uncover during cooking.) Remove the serranos and discard. Fluff and serve, garnished will a little more cilantro.
TEX MEX RICE
Steps:
- In a heavy pot, heat the vegetable oil over medium heat. Add the garlic and shallots, and sweat until translucent, stirring often. Add the rice to the oil and stir constantly to lightly cook the rice until lightly golden.
- Stir in the chicken broth, tomatoes, carrots, corn, cumin and bay leaf. Season with salt, then cover and cook for 17 to 18 minutes.
- Remove from the heat, fluff the rice with a fork and discard the bay leaf. Garnish with cilantro, and serve.
TEX-MEX RICE
"My grandmother gave me the recipe for this nicely spiced rice," recalls Kat Thompson of Prineville, Oregon. At 24 cents per serving, it's an economical side dish. "Or add some ground beef for a satisfying skillet meal," she suggests.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
TEX-MEX SPANISH RICE
I got this recipe at a cooking class and it always turns out perfect. The cookbook is, "San Antonio, Love at First Bite". Can substitute vegetable broth to make it Vegan.
Provided by Vicki in CT
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place tomato, onion, and garlic in food processor. Puree.
- Saute rice in oil until opaque.
- Add pureed mixture and remaining ingredients.
- Cover and simmer for 25 minutes WITHOUT removing lid.
Nutrition Facts : Calories 334.4, Fat 14.7, SaturatedFat 2.3, Sodium 384.6, Carbohydrate 43.6, Fiber 1.6, Sugar 2.5, Protein 6.3
SIMPLE TEX-MEX RICE
Living in Texas, my family loves Tex-Mex and Mexican food. I always seem to have a hard time finding a rice recipe that my whole family can agree on. I came up with this recipe on my own and everyone seems to like it.
Provided by Kim D.
Categories Long Grain Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a medium-sized saucepan.
- Heat over medium-high heat until water begins to boil.
- Cover saucepan with tight fitting lid, and reduce heat to low.
- Cook over low heat for 15 minutes without removing lid or stirring.
- After 15 minutes, remove lid and fluff rice with a fork.
- ~NOTE~The amount of taco seasoning can be adjusted to your taste. I use Penzey's "bold taco seasoning".
Nutrition Facts : Calories 194.4, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 32.9, Carbohydrate 37, Fiber 0.6, Sugar 0.1, Protein 3.3
TEX-MEX RICE
This is a version of rice that you find at a Tex-Mex restaurant. It is way easier than it looks and after you have made it once or twice - you can do it by heart. My kids love it and I love that I can sneak a few veggies in! Can be made vegan with veggie broth.
Provided by Cindy Rowden
Categories White Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy pot, cook garlic in oil over high heat until browned, stirring often.
- Discard garlic cloves.
- Add rice to infused oil and reduce heat to medium high.
- Stirring constantly, brown rice.
- Add broth, salsa, carrots and corn and reduce heat to low.
- Cover and cook for 20 minutes.
- Fluff rice before serving.
Nutrition Facts : Calories 177.1, Fat 5.2, SaturatedFat 0.8, Sodium 295.9, Carbohydrate 27.9, Fiber 0.9, Sugar 0.8, Protein 4.2
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