MEXICAN RICE RECIPES

Name: Copycat Restaurant Style Mexican Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tablespoons butter; 1 cup uncooked white rice; 3 cloves garlic minced; 1/2 teaspoon ground cumin; 1/4 teaspoon chili powder; 1/4 teaspoon pepper; Pinch of cayenne pepper; 1/4 cup finely diced onion; 1/4 cup tomato sauce; 1 3/4 cups chicken broth; 1-2 tablespoons fresh chopped cilantro

COPYCAT RESTAURANT STYLE MEXICAN RICE — LET'S DISH REC…

Copycat Restaurant Style Mexican Rice — Let's Dish Rec… image

This easy to make side dish tastes just like the rice from your favorite Mexican restaurant.

Provided by Danelle

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 cup uncooked white rice
3 cloves garlic minced
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon pepper
Pinch of cayenne pepper
1/4 cup finely diced onion
1/4 cup tomato sauce
1 3/4 cups chicken broth
1-2 tablespoons fresh chopped cilantro

Steps:

Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.

MEXICAN RICE AND BEANS RECIPE | ALLRECIPES

Mexican Rice and Beans Recipe | Allrecipes image

Spicy, delicious Mexican rice and beans.

Provided by Afzal Najam

Categories Beans and Rice

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 small onion, diced
1 small poblano pepper, diced
1 clove garlic, chopped
1 cup basmati rice
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons tomato paste
2 cups vegetable broth
1 (14 ounce) can pinto beans, rinsed and drained

Steps:

Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 347.7 calories, CarbohydrateContent 59.2 g, FatContent 8.8 g, FiberContent 6.9 g, ProteinContent 9.8 g, SaturatedFatContent 1.3 g, SodiumContent 624.3 mg, SugarContent 3.9 g

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