Mexican Rice Recipe 1

Mexican Rice Recipe 1
A nice Mexican rice recipe...try this one !
  • 1 tablespoon olive oil
  • 1 large white onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon minced seeded serrano chiles
  • 2 cups long-grain white rice
  • 3 1/4 cups low-salt chicken broth
  • 3/4 teaspoon salt

Heat oil in large saucepan over medium heat. Add onion, garlic, and serrano; sauté until onion is translucent, about 9 minutes. Mix in rice; stir 2 minutes. Mix in broth and salt; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes. Remove from heat. Let stand, covered, 5 minutes.

Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours. Add 1/2 cup to rice; toss to coat. Season with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.) The Mexican rice recipe is ready...enjoy the meal ! Nice !

Mexican Rice Excelente

Mexican Rice Excelente
A nice mexican rice recipe to try !
  • 1 cup uncooked rice -- your choice
  • 2 cups cold water
  • 2 cloves garlic, minced or crushed
  • Olive oil
  • 1/2 onion
  • Coarsely chopped small roma tomato, chopped into about 4 pieces
  • Hot pepper of your choice, sliced lengthwise
  • Tomato sauce (I'd say a little less that 1/4 cup)
  • 1 tsp comino seeds (cumin) ground into powder
  • 1 Tbs chicken bouillon
  • Salt, to taste
Put a little olive oil (Tbs or so) into a medium-sized pot and heat to a medium temperature, add the rice, uncooked, and brown in the oil. Make sure all the rice is lightly coated with the oil. You do not have to stir the rice around very much at first, while browning, but as the rice becomes browner you want to be stirring it around to make sure it all browns evenly and doesn't burn. It will turn brown, but t's not burning unless it's turning dark/black. Towards the end of the browning, add the garlic so that it is sort of sauteed/browned.

Next, dump the water on the rice (it will steam up loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium, and let cook for 20-30 minutes. The essential rule of this recipe is "Do Not Peek" while the rice is cooking.

When it is ready, all the water will be absorbed, the rice will fluff, and each grain will be "split open" because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients. The mexican rice recipe is ready to serve.....enjoy the rice !

Traditional Mexican Rice Side Dish

Traditional Mexican Rice Side Dish
A great Mexican rice recipe to try !
Ingredients -
  • 1 cup uncooked rice
  • 2 cloves garlic, minced
  • 2 cups cold water
  • ½ onion
  • 1 tablespoon chicken bouillon
  • ¼ cup tomato sauce
  • Roma tomato, chopped into 8 pieces
  • 1 teaspoon cumin powder (or seeds crushed into powder)
  • 1 chili pepper, sliced lengthwise
  • 1 tablespoon olive oil
  • Salt to taste
Put the oil into a medium saucepan and heat to a medium temperature. Add the rice and brown it in the oil while stirring.

Add the garlic when the rice is nearly browned. Add the water, then the rest of the ingredients. Mix well. Cover, with a small air escape, and turn the heat down to medium low.

Cook the rice for 20 to 30 minutes but check after 20 to see if it is ready.

You do not need to stir the rice or lift the lid while it cooks. It is ready when the rice is fluffy, all the water is gone, and the grains are split open (because of the browning).

If it is still sauce-like rather than dry, cook a few minutes more. Adjust the spices and serve hot as a side dish with tacos, enchiladas, or burritos. You can also eat this dish by itself as a snack. The Mexican rice recipe is ready to serve...enjoy the dish !

Mexican Rice Recipe

Mexican Rice Recipe

  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 large clove garlic, minced
  • 2 teaspoons canola oil
  • 1 cup long-grain rice
  • 1 can (about 15 ounces) diced tomatoes with liquid
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 1/2 cups beef broth

In a heavy skillet sauté onion, green bell pepper and garlic until onion is softened. Add rice to skillet and cook over medium-high heat until rice has browned. Add tomatoes, chili powder, salt, and beef broth. Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.
The Mexican rice recipe serves 6 persons. Enjoy !