GOOD MEXICAN RICE RECIPES

Name: Good Ol’ Basic Mexican Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 2 tbsp. Canola Oil; 1/2 whole Large Onion, Chopped; 2 c. Uncooked Long Grain Rice; 3 cloves Garlic, Minced; 1 can Rotel Diced Green Chilies And Tomatoes (10 Ounce Can); 1 can (14 1/2 Oz. Size) Whole Tomatoes; 2 c. Low Sodium Chicken Broth (more If Needed); 1 tsp. Cumin (more To Taste); 1 tsp. Kosher Salt; Fresh Cilantro, Chopped

GOOD OL’ BASIC MEXICAN RICE - THE PIONEER WOMAN

Good Ol’ Basic Mexican Rice - The Pioneer Woman image

I serve this rice with my White Chicken Enchiladas and they really are the perfect complement.

Provided by Ree Drummond

Categories main dish side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tbsp. Canola Oil
1/2 whole Large Onion, Chopped
2 c. Uncooked Long Grain Rice
3 cloves Garlic, Minced
1 can Rotel Diced Green Chilies And Tomatoes (10 Ounce Can)
1 can (14 1/2 Oz. Size) Whole Tomatoes
2 c. Low Sodium Chicken Broth (more If Needed)
1 tsp. Cumin (more To Taste)
1 tsp. Kosher Salt
Fresh Cilantro, Chopped

Steps:

Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

MEXICAN RICE RECIPE - BBC GOOD FOOD

Mexican rice recipe - BBC Good Food image

Enjoy this easy Mexican tomato rice as a side dish to accompany beef burritos or chilli. You can choose to make it veggie if you like by using vegetable stock

Provided by Barney Desmazery

Categories Side dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Serves 4-6

Number Of Ingredients 9

Ingredients

1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, minced
250g long grain rice
1 tsp chipotle paste, optional (more if you want it spicier)
1 tbsp tomato purée
1 x 400g tin chopped tomatoes
750ml hot chicken or vegetable stock
small bunch of coriander, finely chopped

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.

Nutrition Facts : Calories 201 calories, FatContent 2 grams fat, SaturatedFatContent 0.5 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.34 milligram of sodium

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