We Have Collection Of All Mexican Rice Dishes Recipes You Ever Wished To Cook

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Mamacita's Mexican Rice

This quick and easy Mexican rice dish pan-fries white rice, onion, and garlic followed by simmering with chicken broth ....

This quick and easy Mexican rice dish pan-fries white rice, onion, and garlic followed by simmering with chicken broth and tomatoes for a Mexican-inspired side dish.

Recipe Submit By Armi

INGREDIENTS

  • 1 cup long-grain white rice
  • 1 tablespoon vegetable oil
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1 1/2 cups chicken broth
  • 1 tomato, seeded and diced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Spanish saffron
  • salt and ground black pepper to taste
  • 1/4 cup frozen peas and carrots, thawed
  • 1 sprig fresh cilantro (optional)

DIRECTIONS

  1. Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
  3. Stir peas and carrots into cooked rice; garnish with cilantro.

Total Time: 35 min

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Mexican Rice Pilaf

A nice vegetable broth and tomato sauce give this rice pilaf a hearty flavor. Cumin, chili powder and jalapeno give it bite....

A nice vegetable broth and tomato sauce give this rice pilaf a hearty flavor. Cumin, chili powder and jalapeno give it bite. And the chopped tomatoes and shredded cheese swirled in at the last minute, finish it perfectly.

Recipe Submit By Alison

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 teaspoon minced garlic
  • 1 1/2 cups vegetable broth
  • 1 1/2 cups instant brown rice
  • 2 teaspoons chili powde
  • 1 jalapeno pepper, seeded and minced
  • 1/2 teaspoon ground cumin
  • 1 red bell pepper, chopped
  • 1 large tomato, seeded and chopped
  • 1 cup shredded Monterey Jack cheese

DIRECTIONS

  1. In a large saucepan, heat oil over medium high heat. Add onion and garlic; cook for 3 minutes, stirring occasionally. Stir in broth, rice, chili powder, jalapeno peppers, and cumin. Cover, and bring to a boil over high heat. Reduce heat, and simmer for 4 minutes. Stir in bell pepper. Cover. Simmer for 5 minutes, or until liquid is absorbed.
  2. Stir tomato and shredded cheese into hot cooked rice.

Total Time: 35 min

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My Favorite Mexican Rice

This one-skillet side dish is wonderfully spicy and cheesy. Serve it with your favorite Mexican dish.

This one-skillet side dish is wonderfully spicy and cheesy. Serve it with your favorite Mexican dish.

Recipe Submit By wakkojenni

INGREDIENTS

  • 3 tablespoons vegetable oil
  • 1 cup long grain white rice
  • 2 1/2 cups chicken broth
  • 1 (4 ounce) can tomato sauce
  • 1 (4 ounce) can canned chopped green chiles, drained
  • 1 small onion, minced
  • 1 1/2 cups shredded Monterey Jack cheese
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder

DIRECTIONS

  1. Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

Total Time: 50 min

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Mexican Rice

Very simple delicious beef, rice and veggie recipe--very filling and easy cleanup, too. Serve with flour tortillas, sour cream, and salsa

Ground beef, rice, onion, green pepper and fresh corn are simmered in a spicy tomato and beef broth mixture in this easy one-pot meal. Serve with flour tortillas, sour cream, and salsa.

Recipe Submit By boris

INGREDIENTS

  • 1 pound lean ground beef
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 (14 ounce) can beef broth
  • 2 cups fresh corn kernels
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup salsa
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon minced cilantro
  • 1 1/2 cups uncooked white rice
  • 1 cup shredded Cheddar cheese

DIRECTIONS

  1. In a medium stock pot, brown the ground beef over medium heat. Drain any fat. Add onion and green pepper. Cook until onion is tender.
  2. Stir in the beef broth, corn, tomatoes with green chile peppers and tomato sauce. Add salsa, chili powder, paprika, garlic powder, salt, pepper and cilantro. Mix thoroughly. Bring to a boil and stir in rice.
  3. Cover and cook until rice is done, about 25 minutes.
  4. Sprinkle Cheddar cheese over the mixture and continue cooking 10 minutes, or until cheese is melted.

Total Time: 55 min

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Mexican Fried Rice

It is an easy to cook Mexican fried rice recipe and delicious also :)

It is an easy to cook Mexican fried rice recipe and delicious also :)

Recipe Submit By American.foodie

INGREDIENTS

  • Vegetable oil 3 Tablespoon
  • Long grain rice 1 Cup (16 tbs)
  • Water 2 Cup (32 tbs)
  • Chili salsa 1 Cup (16 tbs)
  • Green pepper 1⁄2 Cup (8 tbs) , chopped
  • Onion 1 Small , chopped
  • Garlic 1 Clove (5 gm) , minced

DIRECTIONS

  1. In 12-inch skillet, heat oil.
  2. Add rice cook until golden brown, stirring often.
  3. Stir in remaining ingredients.
  4. Bring mixture to boil reduce heat.
  5. Cover simmer 15 to 20 minutes or until rice is tender.
  6. Season to taste serve with additional salsa, if desired.

Total Time: 35 m

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How to make Mexican Fried Brown Rice

Simple easy to make and tasty

Simple easy to make and tasty

Recipe Submit By Meli

INGREDIENTS

  • Brown basmati rice 1 Cup (16 tbs) , soaked (soaked in 2 cups of water for 2 hours)
  • Salt To Taste
  • Cayenne pepper 1 Teaspoon
  • Tomato puree 1/4 Cup (4 tbs)
  • Finely chopped tomato 1/4 Cup (4 tbs)
  • Finely chopped green onion 1/4 Cup (4 tbs)

DIRECTIONS

  1. MAKING : In a bowl of a rice cooker, add in all the ingredients except tomatoes and green onion. Cook for 60 minutes.
  2. SERVING : Garnish with tomato and green onion and serve.

Total Time: 1 hr

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Easy Southwest Chicken Recipe

Quick, easy and versatile tex-mex meal

Quick, easy and versatile tex-mex meal

Recipe Submit By Beth Roan

INGREDIENTS

  • 4 Chicken breasts, cut into small squares
  • 2 cups instant rice
  • 1 packet taco seasoning
  • 1 can rotel
  • 1 cup Monterrey jack cheese, grated

DIRECTIONS

  1. Cook chicken in skillet
  2. Add 1 1/2 cups water, taco seasoning and rotel.
  3. Heat to boiling.
  4. Add 2 cups uncooked, instant rice.
  5. Stir, remove from heat and cover.
  6. Once water is absorbed, stir and top with cheese.
  7. Let cheese melt.
  8. Serve with tortillas, chips or just fine all by itself.

Total Time: 30 min

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Mexican Red Rice

With this recipe, you will make rice similar to that served at Mexican restaurants in the United States

With this recipe, you will make rice similar to that served at Mexican restaurants in the United States

Recipe Submit By

INGREDIENTS

  • 2 tablespoons vegetable oil
  • 1/4 medium onion, diced
  • 1-1/2 cups uncooked
  • long grain white rice
  • 3 cloves garlic, finely chopped
  • 2-1/2 cups chicken broth ( homemade, canned, or made from bouillon cubes/powder)
  • 1 cup tomato puree
  • 4 heaping tablespoons of finely chopped fresh parsley (optional)
  • ½ cup chopped vegetables (carrots, green beans, bell pepper, peas, etc.) (optional)

DIRECTIONS

  1. In a medium-sized saucepan, heat oil over medium heat. Add the fresh onion and saute for 1 or 2 minutes until softened and translucent. Add the dry rice and continue sauteing, stirring frequently, for about 5 minutes or until rice becomes a golden brown color. (Do not allow the rice to burn.) Add the garlic to the rice and saute for one more minute.
  2. Take pan off the heat; add the chicken broth and tomato sauce, plus the parsley and/or vegetables, if using. Stir, return pan to heat and bring to a boil. Turn the heat to low and cover.
  3. Let simmer for 20 minutes without taking the lid off. After 20 minutes, remove the lid and carefully insert a spoon into the cooked rice. If the bottom of the pan is dry, your rice is done; if there is still some broth visible, allow it to cook for a few more minutes.
  4. Once rice is done cooking, remove it from the heat and let it sit, covered and undisturbed, for another 10 minutes or so.
  5. Fluff your rice with a fork before serving. Use your delicious homemade rice as a side for almost any savory Mexican dish. Store leftovers in the fridge; reheat in microwave before using.

Total Time: 30 m

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Mexican rice

Delicious mexican rice recipe . Try it and enjoy

Delicious mexican rice recipe . Try it and enjoy

Recipe Submit By

INGREDIENTS

  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, diced
  • 2 garlic cloves, crushed
  • 1/2 teaspoon ground cumin
  • 1 cup white rice
  • 2 cups Massel chicken style liquid stock
  • 1/2 cup tomato passata
  • 1/2 cup frozen peas
  • Roughly chopped fresh coriander leaves, to serve

DIRECTIONS

  1. Heat oil in a heavy-based saucepan over medium heat. Add onion and carrot. Cook for 5 minutes or until softened. Add garlic and cumin. Cook, stirring, for 1 minute or until fragrant.
  2. Add rice. Cook, stirring, for 2 minutes. Add stock and tomato passata. Bring to the boil. Cover. Reduce heat to low. Cook for 12 minutes or until rice is just tender. Remove from heat. Add peas. Stand, covered, for 5 minutes.
  3. Season with salt and pepper. Stir to combine. Serve sprinkled with coriander leaves.

Total Time: 30 m

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Mexican Rice

Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good...

Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.

Recipe Submit By undefined

INGREDIENTS

  • 12 ounces tomatoes, very ripe and cored
  • 1 medium white onion
  • 3 medium jalapenos
  • 2 cups long grain white rice
  • 1⁄3 cup canola oil
  • 4 minced garlic cloves
  • 2 cups chicken broth
  • 1 tablespoon tomato paste (may omit if using canned tomatoes)
  • 1 1⁄2 teaspoons salt
  • 1⁄2 cup fresh cilantro, minced
  • 1 lime

DIRECTIONS

  1. Adjust rack to middle position and preheat oven to 350.
  2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
  3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
  4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
  5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
  6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
  7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
  9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
  10. If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
  11. Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
  12. Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
  13. You'll love this rice! Money back guarantee.

Total Time: 55 m

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Mexican Rice

This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.

This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.

Recipe Submit By ALANASMOM

INGREDIENTS

  • 1 cup long grain white rice
  • 1 tablespoon vegetable oil
  • 1 1/2 cups chicken broth
  • 1/2 onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 fresh jalapeno pepper, chopped
  • 1 tomato, seeded and chopped
  • 1 cube chicken bouillon
  • salt and pepper to taste
  • 1/2 teaspoon ground cumin
  • 1/2 cup chopped fresh cilantro
  • 1 clove garlic, halved

DIRECTIONS

  1. In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Total Time: 30 m

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Mexican Rice

This is a wonderful side dish for any Mexican dinner

This is a wonderful side dish for any Mexican dinner

Recipe Submit By Mommyto2

INGREDIENTS

  • 3 tablespoons vegetable oil
  • 1 cup uncooked long-grain rice
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped onion
  • 1/2 cup tomato sauce
  • 2 cups chicken broth

DIRECTIONS

  1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
  2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Total Time: 30 m