Recipe For Mexican Rice

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5 hours ago Easy Instant Pot® Mexican Rice. Rating: 4.67 stars. 3. This rice is incredibly tender and a one-pot wonder in the Instant Pot®. This is an authentic Mexican rice recipe I adapted for the Instant Pot®. It is an excellent side dish that will disappear fast! By Tiff.

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5 hours ago All Mexican Rice Recipes Ideas. Showing 1-18 of 124. Chicken Enchiladas. Recipe Courtesy of Tyler Florence Total Time: 1 hour 15 minutes. 1003 Reviews. Mexican Rice Pudding ("Arroz Con Leche")

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7 hours ago Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil. Cover pan and transfer pan to oven to bake until …

Rating: 5/5(644)
Total Time: 55 mins
Category: Long Grain Rice
Calories: 280 per serving
1. Adjust rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

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6 hours ago Rice is cooked with cumin and onion, then simmered with tomato sauce and chicken broth for this restaraunt-inspired Mexican rice recipe.

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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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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4 hours ago INSTRUCTIONS. 1 Bring water, tomato sauce, onion salt and cumin to boil in medium saucepan on medium-high heat. Add rice and butter; stir. Reduce heat to low; cover …

Cuisine: Mexican
Category: Side Dishes
Servings: 4

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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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Just Now Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Rating: 4.6/5(132)
Estimated Reading Time: 4 mins
Servings: 6

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3 hours ago 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. Add the tomato sauce and …

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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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 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: 4.5/5(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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9 hours ago How to make Mexican Rice: 1. Wash and Toast the rice: Add rice to a fine mesh strainer and rinse it until the water runs clear.Sauté the rice in hot oil in a saucepan until golden brown. 2. Add …

Ratings: 156
Calories: 275 per serving
Category: Side Dish
1. Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
2. 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).
3. 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.).
4. 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.

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9 hours ago Directions. In a saucepan over medium heat, bring water, salsa and bouillon to a boil. Stir in rice; remove from the heat. Cover and salt stand 6-8 minutes or until liquid is absorbed.

Rating: 5/5(9)
Category: Side Dishes
Cuisine: North America, Mexican
Total Time: 15 mins
1. In a saucepan over medium heat, bring water, salsa and bouillon to a boil.
2. Stir in rice; remove from the heat. Cover and salt stand 6-8 minutes or until liquid is absorbed.
3. Fluff with a fork.

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5 hours ago This is the best Mexican Rice recipe that is so good and so easy, it is our go-to side dish for any Mexican dinner. We serve this rice dish alongside Refried Beans or Slow Cooker Mexican

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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6 hours ago Add the jalapeños and cook until softened, about 2 minutes, lowering the heat as needed. Add the garlic and cook for 30 seconds more. Pour the boiling tomato mixture over the rice and stir to combine. Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes.

Estimated Reading Time: 4 mins

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4 hours ago Mexican Rice Recipe. This rice is such a favorite dish in my house that sometimes it is the main dish, accompanied with beans, avocado or topped with a fried egg as it is served in some …

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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2 hours ago How to Make Mexican Rice. Toast the rice in vegetable oil before adding the chicken broth. Add low-sodium chicken broth and canned tomato sauce and …

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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3 hours ago Mexican Rice Recipes 132,646 Recipes. Last updated Nov 21, 2021. This search takes into account your taste preferences. 132,646 suggested recipes. Mexican Rice & Beef Tacos Knorr. I Can't Believe It's Not Butter!® Spread, medium tomato, water and 5 more. Mexican Rice Lolibox.

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6 hours ago In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty. Add blended ingredients, stir gently with a wooden …

Rating: 4/5
Category: Side Dish
Servings: 4
Total Time: 40 mins
1. Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine).
2. In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty.
3. Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes. Let sit for another 10 minutes.

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5 hours ago Easy Mexican Rice Recipe . Light, fluffy, and full of tomato goodness – that’s what Mexican rice is all about. It’s a great side to any Mexican dish, be it burritos or tacos or taquitos. And …

Rating: 4.8/5(6)
Total Time: 30 mins
Category: Recipes, Side Dishes
Calories: 291 per serving
1. Place a large saucepan over medium heat and add oil. Add rice and stir constantly until puffed and golden. Sprinkle over salt and cumin while cooking.
2. Add onions and cook until tender. Mix in tomato sauce and chicken broth. Bring to a boil.
3. Reduce heat to low and cover the saucepan. Let it simmer for 20 to 25 minutes.
4. Fluff rice with a fork. Enjoy!

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2 hours ago Put the garlic in a small microwave-safe bowl, cover with water and microwave at 100% for 1 minute. Drain, scoop into a blender or food processor and add the canned tomatoes. Process to a smooth puree. In a 6-cup rice cooker, stir together the oil and rice. When …

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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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2 hours ago Authentic Mexican Rice Recipe. This is the best Mexican Rice recipe that is so good and so easy, it is our go-to side dish for any Mexican dinner. We serve this rice dish alongside Refried Beans or Slow Cooker Mexican Beans and with our favorite meals, like Ground Beef Enchiladas, Chicken Tacos and Carne Asada. (Source: www.yellowblissroad.com)

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1 hours ago Instructions. In a medium skillet, stir together rice, broth, salsa, garlic, cumin, salt, chili powder, onion powder and pepper. Bring to a simmer over medium …

Cuisine: Mexican
Total Time: 23 mins
Category: Side Dish
Calories: 208 per serving
1. In a medium skillet, stir together rice, broth, salsa, garlic, cumin, salt, chili powder, onion powder and pepper.
2. Bring to a simmer over medium-high heat, then reduce to medium and simmer for 8-10 minutes, stirring occasionally, until about half of the liquid is absorbed.
3. Cover, reduce heat to medium-low, and simmer until tender, about 8-10 more minutes, stirring occasionally.

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7 hours ago Directions. Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t …

Rating: 5/5(1)
Category: Main Dish, Side Dish
Servings: 6
Total Time: 25 mins
1. Heat oil in a large skillet over medium heat.
2. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic.
3. Stir constantly, making sure the rice doesn’t burn.
4. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes.

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Just Now Step 1. Heat a large heavy saucepan with a tight-fitting lid over medium heat. Add oil and rice and cook, stirring, until the rice is just beginning to brown, 4 to 5 minutes. Add onion and salt and …

Rating: 5/5(14)
Calories: 193 per serving
Total Time: 30 mins
1. Heat a large heavy saucepan with a tight-fitting lid over medium heat. Add oil and rice and cook, stirring, until the rice is just beginning to brown, 4 to 5 minutes. Add onion and salt and cook, stirring, until the onion begins to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute more. Pour tomato sauce over the rice and cook, stirring, for 1 minute.
2. Stir in broth and bring to a boil. Reduce to a simmer, cover and cook until the rice is cooked, about 15 minutes. Stir in vegetables and serve.
3. Brown Rice Variation: Use 1 cup long-grain brown rice and 1 3/4 cups broth. In Step 2, simmer for 45 minutes. Remove the rice from the heat and let stand, covered, for 15 minutes before adding the vegetables.

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7 hours ago Let the rice cook in the water until it starts to boil stirring occasionally. Once boiling, let the rice continue to cook 2-3 minutes. Then place the lid over the skillet. With the lid on the skillet, …

Rating: 5/5(18)
Calories: 203 per serving
Category: Side Dish
1. Heat the oil in a large skillet over medium/high heat.
2. Add the rice and stir to coat in the oil. Add in the onion. Cook while stirring for about 7-10 minutes, the rice will turn very white as it cooks. Continue cooking until the rice starts to toast and turn slightly golden on the edges.
3. Pour in the water. Add in the chicken and tomato bouillon. Stir to combine. Keep the heat at medium. The water will sizzle when you pour it. Let the rice cook in the water until it starts to boil stirring occasionally. Once boiling, let the rice continue to cook 2-3 minutes. Then place the lid over the skillet.
4. With the lid on the skillet, turn the heat to low and let the rice cook undisturbed for 20 minutes.

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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 When the pan is hot, add onion and pepper and cook until softened (3-4 minutes). Add rice, and continue to cook, stirring frequently, until lightly golden, about 5 minutes. Add garlic, chili …

Ratings: 3
Calories: 192 per serving
Category: Sides & Vegetables
1. Heat oil in a medium saucepan over medium heat. When the pan is hot, add onion and pepper and cook until softened (3-4 minutes). Add rice, and continue to cook, stirring frequently, until lightly golden, about 5 minutes. Add garlic, chili powder, and cumin and continue to cook, stirring, for 1 minute or until fragrant.
2. Add stock, tomato paste, salt, and oregano. Stir to combine and increase heat to high. Bring to a boil, then reduce heat to low to maintain a gentle simmer. Simmer with cover on for 20 minutes or until liquid is absorbed.
3. Remove from heat, leaving the cover on, and let rest for 5 minutes.
4. Fluff rice with a fork, taste and season with salt and pepper as needed, and serve immediately

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8 hours ago Instead of going out for mexican food, which is something that . Garlic cloves, minced · ⁄ cup green bell pepper, . Cans black beans, drained, rinsed · 1 teaspoon chili powder This mexican rice bowl recipe is better than chipotle · 1 box spanish rice · 1 can diced tomatoes · 1 1/2 cups water · 1 can black beans · 1 yellow onion · 2 .

Rating: 4.8/5(281.7K)

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6 hours ago Large onion, chopped · 3. My mexican rice recipe is probably more similar to pioneer woman's mexican. Pioneer woman mexican rice casserole recipe · preheat the oven to 375. Directions · heat the oil in a large dutch oven. This mexican rice and beans recipe is super quick and simple to make. Almost every meal comes with mexican rice and beans.

Rating: 4.3/5(219.7K)

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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 Mexican Rice- The Easy Way! There are many methods to make Mexican rice, some are simple, but most contain many laborious steps. This recipe

Rating: 5/5(2)
Total Time: 25 mins
Category: Side Dish
Calories: 187 per serving
1. In a large skillet, heat the oil over medium heat. Add the onion and rice and cook, stirring frequently, until onion starts to turn translucent and rice starts to become a toasty golden brown, about 3-5 minutes.
2. Stir in cumin, then add broth, tomato sauce and bullion and bring to a rapid boil.
3. Add in the peas and carrots and serrano peppers (whole) and let the rice return to a boil.
4. Cover the skillet with a lid and reduce the heat to low and let the rice simmer for 15-20 minutes, or until the liquid has been absorbed.

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9 hours ago Mexican rice or also fondly called, spanish rice, red rice, or arroz rojo, is made from white rice, tomatoes, garlic, and onions. However, before you default to mexican rice in a rice cooker, give the stovetop method a try first.

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5 hours ago Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften. Add the garlic and cook for a minute more, then stir in the chipotle paste (if …

Cuisine: Mexican
Total Time: 40 mins
Category: Side Dish
Calories: 201 per serving
1. Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften. Add the garlic and cook for a minute more, then stir in the chipotle paste (if using) and the tomato purée and cook for a minute.
2. Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it’s coated in the tomato mix. Pour over the hot stock, season, give everything another stir and bring to the boil, then cover the pan with a lid and turn the heat down to the lowest possible setting.
3. Gently simmer for 15-20 mins until all the stock has been absorbed and the rice is cooked through. Leave the rice to sit for a few mins off the heat, then stir through the coriander and serve.

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1 hours ago Add the rice, tomato paste and garlic and cook, stirring frequently, until the rice is evenly coated with oil, 2-3 minutes. Add the broth and seasoning and bring …

Cuisine: Mexican, Tex-Mex
Total Time: 30 mins
Category: Vegetables & Sides
Calories: 253 per serving
1. Heat the olive oil in a large pot over medium-low heat. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes.
2. Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes.
3. Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil.
4. Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes.

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4 hours ago Step 1. Heat the oil in a deep lidded frying pan. Cook the onion, garlic, chilli and pepper for 10 minutes until starting to soften. Stir in the basmati, then cook for 3-4 minutes, stirring all the time. Step 2. Mix in the chipotle paste and cook, stirring for a couple of minutes until fragrant, then tip in the tomatoes and stock, and stir well.

Cuisine: Mexican
Total Time: 30 mins
Category: Family
Calories: 516 per serving

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3 hours ago Please like, share and subscribe. Thank you!INGREDIENTS**RED POT USED IN VIDEO** https://amzn.to/2MLJeTc1 cup long grain rice (medium grain works too) 1/2 c

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1 hours ago 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. …

Rating: 4.6/5(201)
Calories: 185 per serving
Category: Side Dish
1. 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.
2. Add the rest of the ingredients and bring to a rapid boil over high heat.
3. 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.

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5 hours ago Added to 360 cookbooks This recipe has been viewed 141927 times Sautéed vegetables, boiled rajma, a sprinkling of chili flakes and steamed rice come together in this delicious Mexican rice. Great for a working lunch, and works as well as the rice dish for a party lunch or dinner.

Rating: 5/5(1)
Energy: 98 cal
Carbohydrates: 21.2 g
Fiber: 2 g

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7 hours ago get the water to a boil on high flame. now cover and simmer for 20 minutes or till rice is cooked completely. after 20 minutes, stir the rice gently without breaking rice grains. turn off the …

Rating: 4.8/5(158)
Category: Rice
Cuisine: International
Total Time: 35 mins
1. firstly take 2 tbsp olive oil and roast 1 cup basmati rice. make sure to rinse basmati rice well and drain off the water.
2. roast on low flame for 5 minutes or till nutty aroma comes and rice turns golden brown.
3. now add ½ onion, 1 tomato, ½ capsicum, 2 tbsp carrot, 2 tbsp corn, 2 tbsp peas and 3 clove garlic.
4. saute for 2 minutes, or till vegetables shrink slightly.

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9 hours ago Instructions. Combine rice, beans, corn and salsa. Heat in a medium sized pan on stove or heat in microwave in a microwave-safe bowl, approximately 3-5 minutes. To serve, place mixture into bowls and top with chopped lettuce and tomato. May also be …

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6 hours ago Tools used to make this Mexican Rice Recipe. Large Skillet: This skillet is my go-to kitchen tool. It’s large circumference and high sides make it perfect for …

Rating: 3.7/5(61)
Total Time: 30 mins
Category: Side Dish
Calories: 227 per serving
1. Heat the oil in a large skillet over medium heat.
2. Add the rice and gently stir for about 8-10 minutes until the rice starts to brown and looks golden in color.
3. Add the tomato sauce, vegetable stock, garlic, cumin, salt and pepper to the skillet. Give the mixture a stir.
4. Cover and bring to a simmer for 15-25 minutes or until the rice is cooked and the liquid is absorbed.

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5 hours ago Mexican fried rice is a Mexican cuisine inspired rice recipe. The rice is roasted in a skillet with onion and garlic until golden brown and then steamed with tomato puree and spices. Discover an easy way of preparing delicious Mexican fried recipe with this simple rice recipe.

Estimated Reading Time: 4 mins

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2 hours ago Typically, Mexican Rice is an “arroz rojo” or red rice which gets its color (and flavor) from chopped tomatoes, tomato sauce, or tomato paste. Aside from the tomato-based hot sauce we added …

Reviews: 5
Category: Side Dish
Cuisine: Mexican
Total Time: 40 mins
1. Preheat oven to 350 degrees.
2. Rinse the rice extremely well under cold water until the water runs clear. (As much starch as possible should be removed from the rice by this rinsing process.) Drain well and shake off excess water.
3. In an oven proof 2-4 quart heavy bottomed pot over medium heat, heat the canola oil until hot.
4. Add the drained rice and sauté 6-8 minutes stirring frequently.

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Frequently Asked Questions

What is the best way to cook Mexican rice?

Directions. 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. Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low,...

What are the ingredients in Mexican rice?

Rice Cooker Mexican Rice. mexican rice. Spanish rice, also known as Mexican rice, is a side dish made from white rice, tomatoes, garlic, onions, parsley, cilantro and other ingredients . One common preparation is to saute the rice in a skillet until golden brown, then simmer it in chicken broth or stock.

How do you make Mexican rice with tomato sauce?

Directions In medium saucepan, heat oil over medium heat. Add in garlic and onion. Add in dry rice. While stirring, cook for about 5 minutes until rice is golden brown. Slowly add in broth and tomato sauce into rice, not directly onto hot pan. Stir; bring to boil. Turn heat to low and cover. Let simmer for 20 minutes. Fluff with fork.

What spices are used in Mexican rice?

The most commonly used herbs and spices in Mexican cooking include cilantro, chili powder, Mexican oregano, cumin, cinnamon, cloves, anise, cocoa powder and epazote. This Mexican spice mix is great in chili and sprinkled on beef, pork, or chicken before grilling, baking, or broiling.

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