Myownmexicanrice Recipes

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MEXICAN RICE

This recipe is a zippy, flavorful south-of-the-border side dish. My family always requests this rice when I'm making a Mexican dinner.-Pattie Hess, Grabill, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 4



Mexican Rice image

Steps:

  • 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. Fluff with a fork.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

1-1/2 cups water
1 cup salsa
2 chicken bouillon cubes
2 cups uncooked instant rice

MARIA'S MEXICAN RICE

My mom is from Nuevo Laredo, Mexico and this is how she has been making rice all her life. One day I finally stopped and measured the amounts she used while cooking. In my view this is the perfect Mexican rice. It's not too greasy or dry, nice color, and great flavor. The Serrano pepper will add flavor but no heat to this recipe since it is used whole and not chopped. If you would like spicy Mexican rice, de-seed and chop the Serrano before adding it to the mix.

Provided by viv85e

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 10



Maria's Mexican Rice image

Steps:

  • Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 26.8 g, Cholesterol 0.1 mg, Fat 4.9 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 845.4 mg, Sugar 1.3 g

2 tablespoons olive oil
1 cup rice
½ large onion, diced
½ tablespoon salt
⅛ teaspoon ground cumin
⅛ teaspoon ground black pepper
2 ½ cups water
⅓ cup tomato sauce
1 tablespoon chicken bouillon (such as Knorr®)
1 whole serrano chile pepper

MY OWN MEXICAN RICE

I kind of made this up from all different recipes, and it met our needs...it's light and and the aroma from the basil and rosemary is "outta-sight! A great side dish for Mexican/Southwestern meals (or Vegans!)

Provided by HEP MEP

Categories     Rice

Time 45m

Yield 3-5 serving(s)

Number Of Ingredients 12



My Own Mexican Rice image

Steps:

  • Sauté green peppers, onion, and garlic in oil in a frying pan or electric skillet with rosemary and basil until vegetables are tender.
  • Stir in rice, tomato, salt, pepper and picante to taste- cook and stir for about 5 minutes.
  • Add water; cover and cook on low till rice is done, stirring occasionally.

2 small green bell peppers, chopped
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon rosemary
1/2 teaspoon basil
2 tablespoons oil
1 cup uncooked rice
2 large tomatoes, chopped
1 teaspoon salt
1/4 teaspoon pepper
2 cups water
picante sauce

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