MAMACITA'S MEXICAN RICE
My mother-in-law gave me this basic Mexican rice recipe that I've updated. Here it is.
Provided by Armi
Categories Side Dish Vegetables Green Peas
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
- Stir peas and carrots into cooked rice; garnish with cilantro.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 29.6 g, Fat 2.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 34.1 mg, Sugar 1.4 g
MEXICAN FLAG RICE
This is really three recipes in one (previously posted recipes #493474,#493473,and #493472).Three bands of rice-red,white,and green-are arranged to mimic the colors of the Mexican flag.This makes a good dish for serving a crowd as everyone can choose their favorite flavor or try one of each.Very pretty and good to serve on Mexico's Independence Day(El Dia de Independencia,September 16) or Cinco de Mayo.The original recipe is from Frida's Fiesta.It may be easier for you to saute the rice seperately in 3 batches,if you prefer.That way you can concentrate on each batch at a time.You would use 1 cup of rice in about 2-3 tablespoons of oil for each batch,and dividing the onion and garlic among each pot.I like to save time by sauteeing it all at once.It helps to have the 3 smaller pots with a little extra oil already hot when you are ready to add the purees,but this does take a little multitasking at the stove.Don't sweat it,take your time the first time you make it and wait until you've completed each batch before heating each pot with a little oil in it.You can always make the rice earlier in the day and reheat right before serving.
Provided by strangelittlebeast
Categories Rice
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cover the 3 cups of rice in very hot water and set aside to soak for 15 minutes.Drain,and rinse with cold water.Drain the rice again and spread out to dry on a towel or baking sheet for an hour.
- Meanwhile mince 1 onion,mince 4 cloves of the garlic.
- Make the puree for the green rice:Place poblano chiles,1/4 cup cilantro ,and 1/4 cup chicken broth in a blender and puree until smooth.Set aside.
- Make the puree fot the red rice:Place the tomato,1/2 onion,2 cloves of garlic and 1/3 cup chicken broth in a blender and puree until smooth.Set aside.
- Heat the oil in a large pot over medium until hot.Add the rice and cook,stirring,for a mi nute or two.Add the onion and garlic,reduce heat and continue cooking for a couple of minutes,stirring until the rice sounds like sand and the onion is translucent.Remove from heat.
- Place 1/3 of the rice in a medium pot,add 1 stalk of celery,juice of 1/2 lime and 2 cups of chicken broth bring to a boil.When it begins to boil,reduce to a simmer and cover.
- Place 1/3 of the rice in a pot with the green chile puree and cook over medium until the puree is slightly reduced(it helps if the pot is already hot).Add 1/4 cup cilantro,juice of 1/2 lime,and 1 3/4 cups chicken broth.Bring to a boil.When it boils,reduce heat to a simmer,and cover.
- Place the last 1/3 of the rice in a hot pot,add the tomato puree and cook to slightly reduce the tomato sauce.(it helps if the pot is already hot).Add 1 celery stalk,1 sprig parsley,juice of 1/2 lime,and 1 2/3 cups chicken broth.Bring to a boil.When it boils,reduce to a simmer and cover.
- Cook each pot of rice about 20 minutes,or until the rice is tender and has absorbed all of the liquid.Remove from heat.
- Fluff each batch of rice with a fork.Arrange the rice in a large casserole dish ,first a band of red,then white,then green,to resemble the Mexican flag.Garnish with a 1/4 cup of cilantro leaves in the center and serve hot.
Nutrition Facts : Calories 267.6, Fat 7.4, SaturatedFat 2.8, Cholesterol 6.1, Sodium 340.5, Carbohydrate 43.2, Fiber 1.6, Sugar 2, Protein 6.1
FOOLPROOF MEXICAN RICE ("ARROZ MEXICANO")
Provided by Marcela Valladolid
Time 36m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
- In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.
CRISPY POBLANO CHILES STUFFED WITH BLACK BEAN, PORK, CHEESE YELLOW RICE, AND "BANDERA (MEXICAN FLAG)" SAUCE
Provided by Ming Tsai
Time 1h50m
Yield 4 servings
Number Of Ingredients 36
Steps:
- Preheat a fryer to 375 degrees F.
- In a small saute pan coated lightly with oil, saute the black beans and garlic until soft, add the jalapenos, serranos, and saute 2 minutes, add the pork and cook about 8 to 10 minutes on low heat or until cooked through. Set aside and let cool.
- Add the chopped cilantro and cheese. Stuff each chile full. Dip each one in the tempura batter and fry until golden brown, about 4 to 5 minutes. Season lightly with salt and pepper.
- Plating: On a large plate, ladle each half with the red and green sauces, yin-yang-like, if possible. Place a small mound of rice in the middle of the plate. Top with a poblano chile, drizzle with cilantro crema, and garnish with a cilantro sprig.
- In a large bowl, mix the cornmeal, and rice, and whisk in the soda until a pancake batter consistency is achieved.
- Transfer all ingredients to a blender and puree until smooth. Season with salt and pepper.
- In a saucepan, coated lightly with oil, add the onions and garlic and sweat until soft. Add the jalapenos, bell pepper, cinnamon, season, and stock. Reduce by 50 percent then transfer to a blender. Puree until smooth and check for seasoning.
- Mix all ingredients together and refrigerate until needed.
MEXICAN FIESTA RICE
Make this tasty Mexican rice to serve a crowd. Our recipe is vegan but if everyone you're cooking for eats meat, some chopped bacon in with the onions works well
Provided by Tom Kerridge
Categories Dinner, Main course, Side dish, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
- Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.
Nutrition Facts : Calories 164 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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