MEXICAN RICE INGREDIENTS 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 RECI…

Copycat Restaurant Style Mexican Rice - Let's Dish Reci… 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 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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