Mexican Rice With Vegetables Recipes

Steps:

• 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.
• 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.
• 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.

Steps:

• Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.
• Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.

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.

Steps:

• Heat oil in a saucepan over medium heat. Cook and stir onion, carrot, broccoli, red bell pepper, and garlic in hot oil until garlic just begins to brown, about 5 minutes.
• Pour vegetable broth into the saucepan; add rice, sazon seasoning, and adobo seasoning and stir. Bring the liquid to a boil, reduce heat to low, and cook until the liquid is absorbed and the rice is tender, about 25 minutes. Fluff rice with a fork to serve.

Steps:

• Stir 1 tablespoon liquid amino acid and onion powder together in a small bowl to dissolve the powder into liquid; pour into a large plastic resealable bag; add zucchini and kale and work the bag to coat vegetables with the marinade. Squeeze bag to remove excess air and seal. Marinate vegetables for 10 to 15 minutes.
• Blend coconut milk, macadamia nuts, cashews, nutritional yeast, chili powder, remaining liquid amino acid, cayenne pepper, and red pepper flakes in a blender until smooth.
• Heat oil in a large skillet over medium-high heat. Pour zucchini and kale from the plastic bag into the skillet; saute just until heated through, 2 to 3 minutes.
• Divide cooked rice between two bowls; top each portion with about half the vegetable mixture. Drizzle the blended sauce over the vegetables.

Steps:

• Heat oil in medium skillet.
• Add bell pepper and onion; cook until tender.
• Add rice: cook for 3 minutes.
• Add broth, chiles and tomato; bring to gentle boil.
• Cover; cook for 25 to 30 minutes or until rice is tender and liquid is absorbed.
• Fluff rice.
• Season with salt and pepper.
• Sprinkle with cheese.
• Serve.

Steps:

• Cook rice as directed on package, adding corn and 1 Tbsp. of the taco seasoning mix to cooking water along with rice. Stir in cilantro.
• Meanwhile, cook meat in hot oil in large nonstick skillet on medium high heat 2 to 3 min. or until meat is browned. Add remaining taco seasoning mix, red peppers, zucchini, onions and water. Cook on medium-high heat 5 min. or until vegetables are crisp-tender, stirring occasionally.
• Serve meat mixture over rice mixture.

Steps:

• In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
• Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.

Steps:

• Heat oil in a non-stick sauce pan that has a tight fitting lid.
• Add onion and pepper.
• Saute until tender.
• Add rice.
• Saute rice until opaque.
• Add vegetables, bouillon, garlic and water.
• Bring to a boil.
• Keep tightly covered and simmer 15- 20 minutes- do not peek.
• Serve with chopped cilantro on top or mixed in dish.
• Pass the salsa.
• Note, I have used chopped fresh or frozen spinach instead of the frozen vegetables and it was very good.

Steps:

• Bring stock to boil in a saucepan over high heat.
• Stir in rice and return to a boil.
• Immediately reduce heat to low.
• Cover saucepan and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
• Heat oil in a heavy nonstick skillet over medium heat.
• Sauté onions and garlic 5-7 minutes or until onions are softened.
• Stir in bell peppers and sauté another 4-5 minutes, stirring frequently.
• Add remaining ingredients and simmer 4-5 minutes, stirring occasionally.
• Add cooked rice to vegetable mixture.
• Cook until heated throughout.
• Serve with chicken, steak, or pork and fresh green beans or spinach, and some nice biscuits.