So Simple Mexican Rice Recipes
SIMPLE MEXICAN RICE
My sister-in-law who was born and raised in Mexico City taught me how to make this simple side dish. I also use a mound of this rice in a bowl of Mexican beef stew (carne guisada #80408) - so yummy.
Provided by PanNan
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
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.
SO SIMPLE MEXICAN RICE
I love the fluffy, lightly seasoned rice I get as a side dish at my favorite Mexican cantina... This rice does not have any chunks of vegetables in it and has a very light tomato flavor. It is a very "dry" rice, unlike some that you may have tried that are very wet or gummy. I have tried to duplicate it and this is my best effort so far. This simple rice goes well with spicy Mexican main dishes since it does not compete with those bright bold flavors.
Provided by atlfitgirl
Categories Long Grain Rice
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil and butter in a pan on medium heat.
- Add the rice and stir until all the grains are coated with the oil/butter mixture and lightly toasted.
- Add water and tomato bouillon.
- Stir to combine throughly.
- Allow to come to a boil.
- Reduce heat to low and cover. NO PEEKING!
- Simmer for 15-20 minutes or until all water is absorbed.
- Allow rice to rest for 5 minutes after cooking.
- Fluff with a fork and serve!
- Garnish with parsley if desired.
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