REFRIED RICE MEXICAN RECIPES

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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

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.

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

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.

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