INGREDIENTS FOR MEXICAN RICE RECIPES

Name: Easy Mexican Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings.
Cuisine: North America, Mexican
Ingredients: 1/2 cup chopped onion; 1/2 cup chopped sweet red pepper; 2 tablespoons butter; 1 can (14-1/2 ounces) diced tomatoes, drained; 1 cup water; 1 cup uncooked instant rice; 1/2 to 3/4 teaspoon garlic salt; Dash cayenne pepper; 1/2 cup shredded mozzarella cheese

EASY MEXICAN RICE RECIPE: HOW TO MAKE IT

Easy Mexican Rice Recipe: How to Make It image

"As a wife and mother on a busy farm, I like family-pleasing recipes that are simple," says May Anderson of De Valls Bluff, Arkansas. "This is a favorite of ours that came from Liz Cazer, a member of the local 4-H club that I lead."

Provided by Taste of Home

Categories Side Dishes

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup water
1 cup uncooked instant rice
1/2 to 3/4 teaspoon garlic salt
Dash cayenne pepper
1/2 cup shredded mozzarella cheese

Steps:

In a large saucepan, saute onion and red pepper in butter until tender. Add the tomatoes, water, rice, garlic salt and cayenne. Bring to a boil. Reduce heat, cover and simmer for 5-10 minutes or until liquid is absorbed. Sprinkle with cheese.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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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