Best Mexican Rice Recipe Authentic

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9 hours ago Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes. Advertisement. Step 2. Pour water and tomato sauce over the rice; stir. …

Ratings: 143
Calories: 158 per serving
Category: Side Dish, Rice Side Dish Recipes
1. Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
2. Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.

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9 hours ago Instructions. 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, …

Ratings: 156
Calories: 275 per serving
Category: Side Dish

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7 hours ago In blender, puree tomatoes, and half of the garlic and onion. Brown rice in oil. Add the rest of the garlic and onion to rice. Pour tomato sauce over rice. Do not …

Rating: 5/5(3)
Total Time: 40 mins
Category: Mexican
Calories: 298 per serving
1. Boil tomatoes in water until skin bursts.
2. In blender, puree tomatoes, and half of the garlic and onion.
3. Brown rice in oil.
4. Add the rest of the garlic and onion to rice.

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3 hours ago How to Make Mexican Rice: Whisk together warm water, minced tomato, Caldo de Tomate, onion powder, chili powder, and black pepper. Set aside. Heat olive oil in a medium non-stick …

Rating: 4.9/5(47)
Total Time: 30 mins
Category: Side Dish
Calories: 205 per serving
1. Whisk together warm water, minced tomato, Caldo de Tomate, onion powder, chili powder, and black pepper. Set aside.
2. Heat olive oil in a medium non-stick saucepan over medium heat. Add rice and saute until opaque and lightly golden, about 2 – 3 minutes. Add garlic and saute 30 seconds longer.
3. Pour water mixture in (careful, it will steam and sputter!). Stir once to level out rice (water should simmer right away if not bring it up to a simmer).
4. Reduce heat to low, cover and simmer until liquid has been absorbed, about 20 minutes (you'll notice water bubbles stop coming to the surface).

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3 hours ago Instructions. Place the tomatoes, onion, garlic, jalapeño, and tomato sauce in a blender and blend until smooth. Set a heavy bottomed pot over medium high heat, add in the oil and rice. …

Rating: 4.8/5(10)
Category: Side
Calories: 269 per serving
1. Place the tomatoes, onion, garlic, jalapeño, and tomato sauce in a blender and blend until smooth.
2. Set a heavy bottomed pot over medium high heat, add in the oil and rice. Continue to cook, stirring frequently until the rice is golden and toasted.
3. Add in the tomato puree, broth, and salt. Bring to a boil.
4. Once boiling reduce the heat to low to maintain a simmer and cover. Cook 20 minutes then turn off the heat, let it sit for 10 minutes before uncovering. Garnish with cilantro and a squeeze of lime.

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3 hours ago This is the best recipe for Mexican restaurant rice I’ve found. It’s very good as written. For a vegetarian version I make chicken broth using Better Than …

Rating: 5/5(161)
Calories: 183 per serving
Category: Side Dish
1. Heat oil in a large sauce pan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin and stir the rice til it looks golden.
2. Add the tomato sauce and chicken broth and turn the heat up to medium high. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes.
3. Remove from heat and fluff with a fork, then stir in chopped cilantro.

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6 hours ago Mexican rice is the anchor of many excellent Mexican spreads, and having recently posted our recipe for Chiles Rellenos, I’m back with the perfect …

Rating: 4.9/5(11)
Total Time: 30 mins
Category: Rice
Calories: 297 per serving
1. First, heat 3 tablespoons of oil in a deep skillet set over medium-high heat. Add the rice and stir constantly until the rice begins to turn golden brown. The toastier your rice, the tastier it will be (information gleaned from my friend, via her grandma of course).
2. Next, add the chicken stock. The mixture will bubble up, and should be followed immediately by the tomato paste or tomato sauce, onion powder, garlic powder, cumin, chili powder, black pepper, and salt.
3. Bring to a boil, stirring the tomato paste to dissolve it if using, and cover with a tight-fitting lid. Immediately turn the heat down to low and set a timer for 20 minutes.
4. During or when the rice is done cooking, you may want to check moisture levels. If you smell a hint of a burnt scent, your heat is too high! In this scenario, if the rice is cooked, remove from the heat. If it’s not cooked, lower the heat, and add water ½ cup at a time to continue the cooking process. If it’s too wet, leave the lid slightly ajar or off the pan entirely.

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6 hours ago If you like the kind of spanish rice served in Mexican restaurants, you will LOVE this recipe. Browning the rice gives it that fluffy and nutty taste that makes it so …

Rating: 5/5(30)
Total Time: 1 hr
Category: Long Grain Rice
Calories: 361 per serving
1. Pour rice into a deep pot and stir in enough oil so that every grain is coated.
2. Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
3. Add onion and green pepper, cook until they become soft, add more oil if needed.
4. Stir in tomato, cook for 2-3 minute.

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2 hours ago Mexican Rice Recipe. With Cinco de Mayo around the corner, I thought it was time for the best Mexican Rice recipe!. Oh Mexican Rice, how do I love thee?! Just like Pico de Gallo , …

Reviews: 60
Total Time: 30 mins
1. Heat oil in a Dutch oven or large heavy pot over medium-high heat. Once hot, add onions and rice and sauté for 3 minutes then add jalapenos and sauté until rice is toasted, approximately 2-3 more minutes. Add garlic and sauté 30 seconds.
2. Stir in all remaining Rice ingredients (except for cilantro and lime juice garnish). Bring to a boil, cover, and reduce heat to LOW. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid.
3. Once water is evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes.
4. Add cilantro and lime juice if desired and fluff with a fork. Taste and season with additional salt or lime juice if desired.

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Just Now This is a variation of Mexican Rice. There are so many different recipes. Don’t knock it saying that Texan Mexican Rice is the most authentic. TexMex is a …

Rating: 4.6/5(131)
Estimated Reading Time: 4 mins
Servings: 6

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4 hours ago Place the rice in a large heat-proof bowl and pour in hot water to cover. Stir once, then let stand for 15 minutes. Transfer to a strainer over the sink, rinse under cold water, then drain again. …

Rating: 4.6/5(23)
Total Time: 40 mins
Category: Main Course
Calories: 179 per serving
1. Place the rice in a large heat-proof bowl and pour in hot water to cover. Stir once, then let stand for 15 minutes.
2. Transfer to a strainer over the sink, rinse under cold water, then drain again. Shake the strainer well to remove any excess water. Set aside to dry slightly. If using frozen peas, please defrost them ahead of time. For this rice, I used 1/2 cup of peas. This is a personal choice, you can also add carrots if you like.
3. Heat the oil in a large, heavy pan, add the rice. it should sizzle as it touches the oil. Cook over medium heat until it starts to become a delicate light golden brown. This step will take about 6 to 8 minutes. Stir occasionally to ensure that the rice does not stick to the bottom of the pan.
4. Carefully tip the pan and remove the excess oil using a spoon.

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5 hours ago Toast the rice in a large skillet with some olive oil until some of the grains begin to brown and slightly pop and open up. Add in the tomatoes, onions and garlic. Cook for another 30 seconds …

Rating: 4.3/5(126)
Calories: 205 per serving
Category: Side
1. In a large skillet over medium-high heat, add the olive oil.
2. When the oil is hot, add in the rinsed rice and sauté for 10 minutes, stirring occasionally, until the rice begins to brown very slightly. At this point, some grains of rice may even pop. That's okay. This step adds some nuttiness and more depth of flavor to the rice.
3. Add in the diced tomatoes, onions and minced garlic. Sauté for about 30 seconds.
4. Add in the water, tomato paste and a generous pinch of salt. Stir together to mix until the tomato paste has fully dissolved.

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5 hours ago Mexican rice is a perfect side dish for your next meal. Add one of these delicious Mexican rice recipes to your dinner menu tonight.

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6 hours ago 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. …

Ratings: 3.2K
Calories: 291 per serving
Category: Side Dish, Rice Side Dish Recipes
1. 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.
2. 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.

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5 hours ago This recipe calls for long grain white rice, which is the best for an Authentic Mexican Rice recipe. However, I have used Jasmine Rice in its place and it comes out fine. Brown rice can be …

Category: Side Dish
Calories: 160 per serving
Total Time: 27 mins
1. Heat oil in a 5 quart saute pan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
2. Reduce heat to low to avoid spattering. Gently pour in warm water, then tomato sauce and stir. Stir in chili powder, Caldo de Tomate and minced garlic. Turn heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
3. Turn off heat, fluff rice then let sit, covered, for 5-10 minutes before serving.

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Just Now Stir in rice until fully coated with sofrito mixture and well toasted. About two minutes. Add tomato sauce and broth. Bring to a simmer and add seasoning. Make sure to add salt and pepper to …

Rating: 4.4/5(15)
Total Time: 28 mins
Servings: 4
Calories: 265 per serving
1. Heat olive oil in a large, deep skillet over medium to low heat.
2. Add garlic, onion and tomato and cook, stirring frequently, until onions are fully cooked and translucent.
3. Stir in rice until fully coated with sofrito mixture and well toasted.
4. About two minutes. Add tomato sauce and broth.

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Just Now 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

Rating: 3.6/5(18)
Total Time: 36 mins
Category: Side Dish
Calories: 182 per serving
1. 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.
2. Add salt to taste and cook for about 1 more minute.
3. Add the tomato, garlic, onion and oregano to a blender and blend together.
4. Add the above mixture to the rice and stir well. Let cook over medium-high heat for 2-3 minutes, moving the rice constantly.

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1 hours ago Immediately add about 1 1/4 cups of the hot water, reserving some liquid to add back later as needed. Stir the rice and bring to a boil. Reduce heat, cover and simmer for 20-25 minutes …

Reviews: 19
Calories: 85 per serving
Category: Recipes
1. Saute rice in 3 tablespoons of oil on medium heat until golden brown (about 5-7 minutes). Stir constantly to brown the rice evenly.
2. Add the onion and bell pepper and saute 1 minute.
3. Add the diced tomato and cook slightly.
4. Add the chicken bouillon and stir just to coat the rice.

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4 hours ago Pour in broth, diced tomatoes, and tomato sauce and season with cumin, oregano, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil. Cover and reduce …

Rating: 5/5(6)
Total Time: 45 mins
1. In a large skillet over medium-high heat, heat oil.
2. Add carrots, bell pepper, onion, and garlic, and cook, stirring frequently, until onions have become translucent, about 5 minutes.
3. Add rice and tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.
4. Pour in broth, diced tomatoes, and tomato sauce and season with cumin, oregano, 1 teaspoon salt, and ½ teaspoon pepper.

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8 hours ago Authentic Mexican Rice is a recipe that I wanted to learn how to make a few years ago when I started dating Hector. Hector’s Mom made the best Mexican Red Rice and I really wanted to …

Cuisine: Mexican
Category: Side Dish
Servings: 6
Total Time: 40 mins
1. Place the rice in a glass bowl and cover with hot water. Let the rice soak for 5 minutes. Drain the rice in a fine mesh strainer. Rinse under cold water until the water runs clear. Place the strainer on top a bowl to let all the water drain through. It is important that the rice is dried.
2. While the rice is soaking, place the tomatoes in a saucepan and cover 3/4 of the the tomatoes with water. Bring to a low simmer and cook the tomatoes for 5-8 minutes, or until their skins start to break apart.
3. Drain and transfer the tomatoes to a blender. Add the onion, garlic and salt to the blender. Blend until smooth. Pass the tomato puree through a fine mesh strainer into a large measuring cup. You need 4 cups total liquid. Minus the amount of tomato puree from the 4 cups. In another measuring cup add the remaining amount of broth or water. In total the tomato puree and broth should equal 4 cups. Make sure to keep the tomato puree and liquid separate.
4. Heat the vegetable oil in a large skillet that has a clear lid over medium to medium high heat. Add the rice and cook, making sure to stir often. Cook for 4-5 minutes, or until the rice turns a milky white color.

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7 hours ago Instructions. In a deep skillet over medium heat, add oil to pan and let oil get hot - about 3 minutes. Once oil is hot, add dry uncooked rice and onion. Stir constantly until rice begins to turn …

Rating: 4.5/5(72)
Calories: 235 per serving
1. In a deep skillet over medium heat, add oil to pan and let oil get hot - about 3 minutes.
2. Once oil is hot, add dry uncooked rice and onion. Stir constantly until rice begins to turn golden and onion is cooked.
3. Add garlic and cook for another 1 minute stirring frequently so garlic doesn't burn.
4. Pour in chicken broth to rice mixture.

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3 hours ago The rice is more flavorful and has a creamier texture than using water alone. We love eating this rice with enchiladas or ground beef tacos, two more …

Rating: 5/5(2)
Calories: 115 per serving
Category: Side

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8 hours ago Heat oil on medium heat in a skillet. Add rice, onion, and bell pepper, and brown. Careful not to let it burn! Blend tomatoes and spices in a blender. It should measure 1 cup of liquid. Add hot …

Rating: 5/5
Servings: 6
Cuisine: Mexican, Tex-Mex
Category: Side Dish
1. Heat oil on medium heat in a skillet
2. Add rice, onion, and bell pepper, and brown. Careful not to let it burn!
3. Blend tomatoes and spices in a blender. It should measure 1 cup of liquid.
4. Add hot water and blend again.

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2 hours ago Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes. Advertisement. Step 2. Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.

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2 hours ago Gently stir to combine all flavors. Bring the rice to a boil and cover and cook in a preheated oven for about 30 minutes. Once done, fluff with fork and and …

Rating: 4.8/5(5)
Estimated Reading Time: 4 mins

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8 hours ago Authentic Mexican rice, also known as arroz rojo, is made with all of the best traditional Mexican ingredients. White or brown rice is simmered in a tomato sauce with garlic, onion, and lime …

Rating: 5/5(1)
Category: Side Dish
Cuisine: Mexican
Total Time: 1 hr 15 mins
1. Purée tomato and onion in a food processor. You’ll need 2 cups of the Mixture; preserve the rest for later or for a Mexican-style chicken soup.
2. In a medium saucepan, heat avocado oil over medium-high heat for about 3 minutes. Toast brown rice in the oil, stirring frequently until it’s lightly toasted, about 8-10 minutes. Add chili peppers and garlic; stir until combined.
3. Pour 2 cups of the tomato mixture and chicken bone broth into the saucepan. Stir in salt and cumin. Bring to a boil, then reduce heat to low and cover. Cook for 45 minutes, undisturbed. (Do not uncover the pot to check the rice during cooking.)
4. Remove from heat and let it stand for 10-15 minutes. Stir in chopped cilantro and lime juice. Enjoy!

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2 hours ago Authentic Mexican Recipes and Dishes Mexico in my Kitchen’s mission is to show to the world the richness of México’s centennial culinary art. Traditional Mexican cuisine is a comprehensive cultural model comprising farming, ritual practices, age-old skills, …

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8 hours ago Salt. Directions: Puree the tomatoes, onion, garlic, and water in a blender until smooth, about 1 minute; set aside. Heat vegetable oil in a medium saucepan over medium-high heat; add rice and saute until rice turns a light golden brown. Carefully and …

Estimated Reading Time: 3 mins

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2 hours ago In a large sauté pan, heat oil over medium high heat. Add rice and stir until grains are a light golden brown. Add chicken broth, tomato sauce, salt and spices …

Rating: 5/5(10)
Total Time: 25 mins
Category: Side Dish
Calories: 254 per serving
1. In a large sauté pan, heat oil over medium high heat. Add rice and stir until grains are a light golden brown.
2. Add chicken broth, tomato sauce, salt and spices and bring to a boil. Cover and reduce heat to low. Let rice cook on low for 20 minutes. Uncover and lightly fluff with fork.

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4 hours ago Heat the oil on medium-high in a large pot with a lid and fry the peppers and onions for five minutes. Rinse the rice well with cold water until the water runs clear, and drain well. Add cumin, …

1. Peel the onion and chop it and the two peppers into small dice.
2. Heat the oil on medium-high in a large pot with a lid and fry the peppers and onions for five minutes.
3. Rinse the rice well with cold water until the water runs clear, and drain well.
4. Add cumin, paprika, and turmeric to the pot and cook for 30 seconds, stirring continuously.

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7 hours ago Put rice in a bowl and wash with cold water until water comes out clear. Drain rice and place on a plate letting it dry completely. While the rice is drying, place tomato, onion, cilantro and …

Rating: 5/5(2)
Total Time: 22 mins
Category: Side Dish
Calories: 370 per serving
1. Put rice in a colander and rinse for 2-3 minutes or until water comes out clear. Place rice on a plate and lets it dry completely.
2. Heat a good amount of oil over medium heat in a frying pan. Add rice and fry, stirring constantly until rice get a nice golden color. Adjust the heat so the rice won't burn quickly.
3. While the rice is frying, pour ½ cup of chicken stock in a blender, add tomatoes, onions and garlic. Blend until smooth.
4. Discard almost all oil completely. Add the tomatoe sauce and let it flavour for 1 minute stirring constantly.

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7 hours ago Heat oil in a 5 quart saute pan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color. Reduce heat to low to avoid spattering. Gently pour in warm water, then tomato sauce and stir. Stir in chili powder, Calde de Tomate and minced garlic.

Rating: 4.8/5(7.8K)
User Interaction Count: 7.8K
Servings: 5
Estimated Reading Time: 50 secs

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8 hours ago Easy Mexican Rice Recipe With Cheese Minute® Rice best minuterice.com. Try out this recipe using our Minute® Instant White Rice. Step 1. Heat oil in a medium saucepan over medium heat. Add pepper and onion and sauté until tender but not browned. Step 2.

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Just Now Serving Suggestions. This authentic Mexican rice recipe makes an ideal dish to serve on the side of Mexican cuisine like enchiladas or quesadillas.My favorite way of enjoying it is to add it …

Rating: 4.5/5(2)
Total Time: 453448 hrs
Category: Sides
Calories: 227 per serving
1. Purée tomato and onion in a food processor. You’ll need 2 cups of the mixture and preserve the rest for later or for a Mexican-style chicken soup.
2. In a medium saucepan, heat avocado oil over medium-high heat for about 3 minutes. Toast brown rice in the oil, stirring frequently until it’s lightly toasted, about 8-10 minutes. Add chili peppers and garlic, stir until combined.
3. Pour 2 cups of the tomato mixture and chicken bone broth into the saucepan. Stir in salt and cumin. Bring to a boil, then reduce heat to low and cover. Cook for 45 minutes, undisturbed. (Do not uncover the pot to check the rice during cooking.)
4. Remove from heat and let it stand for 10-15 minutes. Stir in chopped cilantro and lime juice. Enjoy!

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1 hours ago Instructions. Rinse the rice until the water runs clear. Drain well. Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot. Add rice and saute, stirring often, until lightly golden, about …

Rating: 4.8/5(163)
Calories: 323 per serving
Category: Side Dish
1. Rinse the rice until the water runs clear. Drain well.
2. Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
3. Add rice and saute, stirring often, until lightly golden, about 5 minutes.
4. Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.

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1 hours ago Preheat oven to 350 degrees. Roughly chop tomatoes, onion, garlic and jalapenos and add to blender or food processor. Process thoroughly until mixture is smooth. In a large oven-safe …

Rating: 4.4/5(4)
Total Time: 1 hr
Category: Recipes
Calories: 279 per serving
1. Preheat oven to 350 degrees.
2. Roughly chop tomatoes, onion, garlic and jalapenos and add to blender or food processor. Process thoroughly until mixture is smooth.
3. In a large oven-safe skillet with a tight-fitting lid, heat olive oil over medium heat. Once hot, add rinsed rice and stir constantly with wooden spoon for 5 or 6 minutes or until it starts to turn brown.
4. Add broth and pureed tomato mixture to pan. Stir until thoroughly combined with rice. Bring to a boil while stirring occasionally, and then remove from heat.

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7 hours ago Heat the oil in a pot over medium heat when hot add the rice. Fry until rice is golden brown. Add the blended tomato sauce, peas, carrots, and chicken …

Rating: 3.6/5(10)
Total Time: 30 mins
Category: Side Dish
Calories: 300 per serving
1. Blend the tomatoes, onion, garlic, salt and water in a blender until well blended. Set aside.
2. Heat the oil in a pot over medium heat when hot add the rice.
3. Fry until rice is golden brown.
4. Add the blended tomato sauce, peas, carrots, and chicken bouillon to the pot and stir once.

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2 hours ago In a large pan over medium-high heat, heat oil. Add carrots, bell pepper, onion, and garlic, and cook, stirring frequently, until onions have become translucent, …

Total Time: 45 mins
1. In a large pan over medium-high heat, heat oil.
2. Add carrots, bell pepper, onion, and garlic, and cook, stirring frequently, until onions have become translucent, about 5 minutes.
3. Add rice and tomato paste and cook, stirring, until grains are toasted, 2 t0 3 minutes.
4. Pour in stock, diced tomatoes, and tomato sauce and season with cumin, oregano, 1 teaspoon salt, and ½ teaspoon pepper.

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9 hours ago Reheating Mexican rice: Spoon the rice into a microwave safe bowl, add a splash of water, cover with a damp paper towel, and heat in the microwave in 1 minute increments until heated …

Ratings: 78
Total Time: 55 mins
Category: Side Dish
Calories: 286 per serving
1. Adjust an oven rack to the middle position and preheat oven to 350 degrees.
2. In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess.
3. In a large Dutch oven or a 3-quart saucepan, heat oil until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.
4. Stir in garlic until fragrant, about 30 seconds. Stir in tomato mixture, broth or water, tomato paste, and salt to taste (I like 1 1/2 teaspoons). Bring to a boil.

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Just Now Add the garlic and stir for a minute. Add the carrot and sauté for 2 minutes more. Add the cumin, salt, pepper, tomato paste and jalapeño. Stir and cook for 2 minutes, scraping bottom of pan …

Rating: 4.9/5(9)
Calories: 346 per serving
Category: Side Dishes
1. Heat oil over medium heat in a large saucepan or pot. Add the onion and sauté for 3 minutes. Add the garlic and stir for a minute. Add the carrot and sauté for 2 minutes more.
2. Add the cumin, salt, pepper, tomato paste and jalapeño. Stir and cook for 2 minutes, scraping bottom of pan and browned bits. Add the rice and sauté for several minutes.
3. Pour chicken stock into pot and stir to mix thoroughly. Bring to a boil and cover. Lower heat and simmer for 25 minutes or until all liquid has been absorbed.
4. Turn off heat and allow to rest 5 minutes and then fluff with a fork and serve with lime wedges and chopped cilantro.

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5 hours ago Feb 2, 2017 - Explore My Info's board "Authentic Mexican Rice" on Pinterest. See more ideas about mexican food recipes, cooking recipes, recipes.

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9 hours ago May 3, 2017 - The BEST, truly authentic Mexican rice is so easy to make, and a necessary side dish for all of your favorite Mexican recipes.

Rating: 4.7/5(155)
Estimated Reading Time: 40 secs
Servings: 6
Total Time: 35 mins

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7 hours ago Instructions. Heat oil in large frying pan on medium heat. Add rice and cook until golden brown. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes. When rice

Rating: 4.9/5(593)
Calories: 90 per serving
Category: Side Dish
1. Heat oil in large frying pan on medium heat.
2. Add rice and cook until golden brown.
3. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
4. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.

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6 hours ago Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is …

Rating: 5/5(248)
Difficulty: Easy
Category: Dessert

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7 hours ago How to make authentic Mexican rice. Place 2 roma tomatoes, 3 cloves of garlic, and ¾ cup water in a blender. Blend on high until smooth. Next, sauté the rice in hot oil for a minute. Then, …

Rating: 4.8/5(9)
Total Time: 25 mins
Category: Side Dishes
Calories: 275 per serving
1. Roughly chop the roma tomatoes. Place the tomatoes, the garlic cloves, and ¾ cup of water in a blender. Blend on high until smooth.
2. Pour the tomato mixture into a measuring cup. You should have about 1 cup.
3. Heat the oil in a large saucepan over medium heat. Add the rice and cook, stirring occasionally, for 1 minute.
4. Add 1 cup of the tomato mixture, 3 cups of water, salt, and Goya seasoning. (If you have more than 1 cup of the tomato mixture, reduce the water slightly so that you add 4 cups of liquid total to the saucepan.) Stir to combine.

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2 hours ago Add garlic, saute until fragrant, 30 seconds. Add the rice and turn the heat up to medium-high. Saute, stirring frequently until the grains are lightly toasted, 4 to 5 minutes. Make sure to scrape …

Rating: 4.2/5(21)
Total Time: 1 hr
Category: Side
Calories: 132 per serving
1. Add rice to a fine-mesh strainer. Rinse under cool running water until it runs clear, scrubbing the rice in between your fingers several times, about 1 minute. Shake the colander and lightly press with hands to drain the excess water.
2. Heat a Dutch oven or medium saucepan over medium heat, add 2 tablespoons of olive oil.
3. Once the oil is hot add in onion, saute until slightly translucent, 1 minute. Add garlic, saute until fragrant, 30 seconds.
4. Add the rice and turn the heat up to medium-high. Saute, stirring frequently until the grains are lightly toasted, 4 to 5 minutes. Make sure to scrape the bottom of the pan so the rice does not burn.

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Just Now Raise the heat to medium-high and cook until any excess liquid cooks out, about 3 minutes. Turn the heat to high and add the stock mixture to the rice. Bring to a boil, then lower the …

Rating: 5/5(1)
Calories: 146 per serving
Category: Appetizer or Side Dish
1. Place the tomatoes, onions, garlic in a blender, or food processor, and purée until smooth. Using a spatula to scrape down any onion pieces that didn't get puréed. Repeat and set aside.
2. In a medium saucepan, heat the stock over medium heat and stir in the Caldo de Tomate and chili powder.
3. Meanwhile, in a separate 3-quart saucepan, heat the oil over medium heat. Add the rice and cook, stirring occasionally, until it's slightly translucent and barely toasted, about 5 to 6 minutes.
4. Transfer the tomato/onion/garlic mixture into the pan with the rice. Raise the heat to medium-high and cook until any excess liquid cooks out, about 3 minutes.

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Frequently Asked Questions

What is the best Mexican rice?

The rice most commonly used in Mexico is a long-grain with a fleck of the germ left on. When cooked the rice expands to 4 x's its volume. The long grain rice found in the U.S. is really not the same. Both Rick Bayless and Zarela Martinez recommend using a medium-grained white rice for best results.

What is the best recipe for Mexican rice?

Directions In a large skillet over medium-high heat, heat oil. Pour in broth, diced tomatoes, and tomato sauce and season with cumin, oregano, 1 teaspoon salt, and ½ teaspoon pepper. Simmer until rice is cooked through and liquid is absorbed, stirring occasionally, about 17 minutes. Stir in cilantro before serving.

What are the ingredients in Mexican rice?

A wide range of ingredients are used, but Mexican rice frequently includes chilies, tomatoes, onions, and garlic, along with spices such as cumin, fresh coriander, and salt. The dish is meant to compliment the foods it is eaten with, rather than overwhelm them.

How do you make Mexican rice with tomato sauce?

Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.

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