My Spice Mexican Rice Recipes

Steps:

• 1. Rinse rice in sieve and set aside to drain. Heat EVOO in large deep skillet with fitting lid. Saute onion & bell pepper until opaque. Add rice and fry for a few minutes. Add water, tomato saauce and spices. Reduce heat and simmer covered until rice is tender and liquid is adsorbed, about 35 minutes. I use a rice cooker to cook mine.
• 2. When I made this rice to go with my green chili enchiladas last night, I had no green bell pepper..but I usually add it. So the pic shows no pepper.

Steps:

• In a bowl, combine the bouillon, salt, garlic powder and cumin. Store in an airtight container in a cool, dry place for up to 1 year. Yield: about 5 tablespoons., To prepare rice: In a saucepan, saute rice, onion and green pepper in butter until rice is lightly browned. Stir in water and 5 teaspoons seasoning mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.

Steps:

• Heat the oil in a large saucepan and add the onion. Fry for 5 mins over a medium heat or until starting to soften, then add the chilli, fry for another 2 mins, then add the garlic, spices, coriander stalks and chipotle paste. Stir well and sizzle for a min or so.
• Tip in the tomatoes. Fill the can with water, pour that in, refill the can halfway with water, then add that too. Add the rice. Mix well, bring to the boil, then reduce to a simmer for 25-30 mins, covered with a lid, until the rice is tender and the liquid has all been absorbed. Stir through the coriander leaves. Try using the rice in our Brazil nut burritos.

Steps:

• Slice one of the onions in very thin slices. Finely chop the other onion.
• Mash the garlic with the salt to make a paste.
• Heat the bacon drippings in a medium sauce pan. Add chopped onions and garlic paste. Cook and stir until onions are translucent.
• Puree the two cans of Rotel Mexican Diced Tomatoes with Lime Juice and Cilantro.
• Add pureed Rotel, chicken broth, chili powder and cumin. Bring mixture to a boil. Stir in instant rice and sliced onions.
• Cover and let stand over very low heat 15 to 20 minutes, or until liquid is absorbed.