QUICK MEXICAN BROWN RICE RECIPE - SKINNYTASTE
This Quick Mexican Brown Rice is the perfect side dish that goes with everything from tacos, enchiladas, refried beans –you name it!
Provided by Gina
Categories Side Dish
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 5
Number Of Ingredients 14
Steps:
- Heat the cooked rice. Set aside.
- Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add garlic and sauté for another minute.
- Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables. Add the cooked rice, stir, and cook for 1 minute or until heated through. Serve with cilantro and lime wedges on the side.
Nutrition Facts : ServingSize 3 /4 cup, Calories 200 kcal, CarbohydrateContent 39 g, ProteinContent 5 g, FatContent 3.5 g, CholesterolContent 17 mg, SodiumContent 234 mg, FiberContent 3 g, SugarContent 2 g
MEXICAN RICE AND BEANS RECIPE | REE DRUMMOND - FOOD NETWO…
Provided by Ree Drummond : Food Network
Categories side-dish
Total Time 50 minutes
Cook Time 15 minutes
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.
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