MEXICAN RICE
Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.
Provided by Pot Scrubber
Categories Long Grain Rice
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Adjust rack to middle position and preheat oven to 350.
- 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.
- Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
- 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.
- Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
- Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
- 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 liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
- Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
- Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
- Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
- Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
- You'll love this rice! Money back guarantee.
MEXICAN RICE RESTAURANT STYLE
This recipe makes a dry, fluffy, orange/yellow, restaurant style, Mexican rice. It's important to rinse the rice prior to cooking in order to achieve the dry, fluffy, restaurant style Mexican Rice.
Provided by Wheres_the_Beef
Categories White Rice
Time 45m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350-F. - Bake 30 minutes total, stirring after 15 minutes.
- Place rice in strainer and rinse under running water until it runs clear. About 2-minutes. This is important to create a dry, non-sticky restaurant style rice.
- Drain rice, making sure to shake out as much water as possible.
- Heat canola oil to medium high in a dutch oven (3qt to 6qt) on the stove top. Drop a few rice grains in the oil. When they sizzle, add all remaining rice. Stir constantly and fry rice until it is light golden and translucent, about 6-8 minutes.
- Add onions and stir into rice. Cook while stirring about 2 more minutes. Add garlic and stir for another minute.
- Stir in chicken broth, tomato paste, green chilies and diced tomatoes. Stir well and bring to a boil.
- When rice reaches a boil, place lid on dutch oven and place in 350-F preheated oven. Bake 15-minutes then open oven and stir well. Replace dutch oven lid and bake another 15 to 20-minutes until done.
- Remove from oven and stir in chopped cilantro. Cover and allow to rest about 5 minutes before serving to allow cilantro flavor to be absorbed by the rice.
WEIGHT WATCHERS CORE MEXICAN RICE
Make and share this Weight Watchers Core Mexican Rice recipe from Food.com.
Provided by kcook323
Categories Brown Rice
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil. Add rice and cook until golden and toasted. Add and lightly saute onion, bell pepper, and garlic.
- Put salt, 1/2 cup of tomatoes (undrained) and broth in a blender. Process till smooth.
- Add liquid from blender to the rice mixture slowly. You can drain the rest of the tomatoes and add them to the rice at this point if you want extra tomato.
- Bring to a boil, cover, turn heat to low, and simmer until rice is tender, about 1 hour. (Or however long brown rice needs to simmer - my package says 1 hour.)
- Don't remove the lid during the cooking process.
- If you don't have fresh garlic, you can add 1/2 teaspoon of garlic powder to the blender.
Nutrition Facts : Calories 192.4, Fat 7.8, SaturatedFat 1.1, Sodium 889.8, Carbohydrate 27.6, Fiber 1.5, Sugar 1.2, Protein 3.5
MEXICAN WHITE RICE
A side dish that is mostly used by Mexicans as a side dish for fish and shellfish dishes.
Provided by gem
Categories Side Dish Vegetables Green Peas
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 34.7 g, Cholesterol 13.6 mg, Fat 7.6 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 249 mg, Sugar 4.2 g
MEXICAN WHITE RICE
This is a dish you'll find on almost every table in Mexico. It goes with so many things, from hearty stews to elegant moles. With the addition of a surprising herb, this recipe gives your typical white rice a "south of the border" feel.
Provided by Rick Bayless
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the broth or water until steaming. Season with ¾ teaspoon salt if using salted broth, 1½ teaspoons if using unsalted broth or water. Cover and keep warm on the stove.
- In another medium saucepan, heat the oil over medium heat. Dice the onion and add to the pan. (Note: Chef Bayless uses half a large onion, but this recipe substitutes one small onion.) Add the rice and stir constantly until the grains have turned from translucent to milky-white, about 3 to 4 minutes. Chop the garlic, add to the saucepan, and cook until fragrant. Add the warm broth and lime juice; scrape down any grains that are clinging to the side of the pan. Cover, reduce the heat and simmer until the rice is cooked, about 15 minutes.
- Remove the pan from the heat and let stand, covered, for 5 minutes. Meanwhile, chop parsley; set aside 3 tablespoons. Gently fluff the rice to release the steam and stop the cooking. Fold in the parsley. Transfer to a bowl and serve immediately.
SUPER EASY SPANISH RICE (4 WW POINTS)
Make and share this Super Easy Spanish Rice (4 Ww Points) recipe from Food.com.
Provided by punkyluv
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour entire can of tomatoes (including liquid) into pan. Add water, rice, and salt. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
WW SPANISH RICE AND BEANS
This is a quick and easy reicpe to prepare. I serve it along side of recipe #225206. Hope you enjoy. This has 2 WW points for 3/4 cups of rice mixture.
Provided by teresas
Categories Rice
Time 28m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cook rice according to package directions.
- Combine, rice, beans, and salsa in a 1 1/2 quart microwave-safe casserole; toss well.
- Cover with lid; microwave at HIGH 1 1/2 minutes or until hot.
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