tag:blogger.com,1999:blog-36143326305657361832024-02-20T11:04:36.883-08:00MEXICAN RICE RECIPEMEXICAN RICE RECIPEOurFoodRecipeshttp://www.blogger.com/profile/01812194054431884886noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-3614332630565736183.post-65315970849474438122012-10-01T21:44:00.000-07:002012-10-01T22:48:53.514-07:00Mexican Rice with Tomatoes and Roasted Green Chiles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-wg8-Cwt6lLOwMpq4KZrghFrOrHwkRjOx9YvKvy2puM3jl133-k8SnIRrT8_f-PK8QfulYjGZEXVv0FL4R35nmD-sjDXgcpddZGvPtCelGz4XszsKS_xHHKw7ltbtmjx6WUFGGFIaV5Y/s1600/mexican+rice+tomatoes+green+chillies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-wg8-Cwt6lLOwMpq4KZrghFrOrHwkRjOx9YvKvy2puM3jl133-k8SnIRrT8_f-PK8QfulYjGZEXVv0FL4R35nmD-sjDXgcpddZGvPtCelGz4XszsKS_xHHKw7ltbtmjx6WUFGGFIaV5Y/s1600/mexican+rice+tomatoes+green+chillies.jpg" /></a></div>
<span style="font-size: 180%;"><span style="font-weight: bold;">Mexican Rice with Tomatoes and Roasted Green Chiles</span></span><br />
<span style="font-weight: bold;">Mexican Rice Recipe Ingredients:</span><br />
<ul>
<li> 2 tablespoons cooking oil</li>
<li> 1/4 cup onion, chopped</li>
<li> 3 cloves of garlic, peeled and chopped</li>
<li> 2 cups long grain white rice</li>
<li> 16 oz chicken broth</li>
<li> 1 cup fresh tomatoes, seeded and diced</li>
<li> 2 green chiles, roasted and chopped (seeds and stems removed)</li>
<li> 1/8 teaspoon of cinnamon</li>
<li> 1/8 teaspoon of cumin</li>
</ul>
<span style="font-weight: bold;">Mexican Rice Recipe Instructions:</span><br />
First of all heat the oil in a medium pot over medium-high heat. Add the onions and cook for about one minute, stirring frequently. Add in garlic and rice and cook for about three minutes or until rice begins to become opaque and brown slightly on the edges. Very slowly and carefully pour in the chicken broth. Add in the tomatoes, chiles and remaining seasonings. Stir to combine all of the ingredients and bring to a simmer. Cover the pot and cook for 17-19 minutes over very low heat. After the rice is cooked, fluff it with a fork to combine all the ingredients which can separate during cooking. Enjoy the Mexican rice !<br />
<b><a href="http://mexicanricerecipe.blogspot.com/2011/10/spicy-mexican-rice-recipe.html">spicy-mexican-rice-recipe</a></b>OurFoodRecipeshttp://www.blogger.com/profile/01812194054431884886noreply@blogger.com0tag:blogger.com,1999:blog-3614332630565736183.post-74647662140505185662011-12-20T23:13:00.000-08:002012-05-15T19:54:53.993-07:00Authentic Mexican Spanish Rice Recipes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWI2vy1QtN43PU_bDiSiZe4rjGDGXEHpkfSBdNm1ANFehKvunlLC18lz0HEBgYIRXpJPc4TK-ZbI4t9QnNhPHQMdaV6zcWtGy0LIG9IypGtny9P46JS2Ykxz_vQ4G-iyIwOWAY8t53ZM/s1600/mexican+spanish+rice+recipe.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5683281539502788482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWI2vy1QtN43PU_bDiSiZe4rjGDGXEHpkfSBdNm1ANFehKvunlLC18lz0HEBgYIRXpJPc4TK-ZbI4t9QnNhPHQMdaV6zcWtGy0LIG9IypGtny9P46JS2Ykxz_vQ4G-iyIwOWAY8t53ZM/s320/mexican+spanish+rice+recipe.jpg" style="cursor: pointer; float: left; height: 196px; margin: 0pt 10px 10px 0pt; width: 257px;" /></a><br />
<span style="font-size: 180%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br />Authentic Mexican Spanish Rice Recipes</span></span><br />
<span style="font-weight: bold;">Mexican Rice Recipe Ingredients</span><br />
<ul>
<li>2 tablespoons vegetable oil</li>
<li>3 garlic cloves, finely chopped</li>
<li>1 jalapeno pepper, finely chopped</li>
<li>1 onion, chopped</li>
<li>1/2 green bell pepper, chopped</li>
<li>1 cup uncooked white rice (or brown rice)</li>
<li>2 cups chicken broth</li>
<li>1 (10 ounce) can diced tomatoes and green chilies (recommend Rotel)</li>
<li>2 1/2 teaspoons chili powder</li>
<li>1/2 teaspoon ground cumin</li>
<li>1 teaspoon salt</li>
</ul>
<span style="font-weight: bold;">Mexican Rice Recipe Instructions</span><br />
<br />
In a large, deep, frying pan add the oil and warm it over medium heat. Saute the garlic, jalapeno pepper, onion, and bell pepper 3 minutes. Add the rice and continue to saute until the rice and onions are translucent.<br />
<br />
Stir in the remaining ingredients. Bring to a boil then reduce heat, cover, and simmer for 30 minutes or until all the liquid is absorbed and the rice is tender. Enjoy the rice ! Nice !<br />
<a href="http://mexican-rice-with-tomatoes-and-roasted./"><b>mexican-rice-with-tomatoes-and-roasted.</b></a>OurFoodRecipeshttp://www.blogger.com/profile/01812194054431884886noreply@blogger.com0tag:blogger.com,1999:blog-3614332630565736183.post-59084730640332869312011-12-13T23:10:00.000-08:002011-12-13T23:10:00.953-08:00Perfect Mexican Rice Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq44lAcKquUlV4h_OQwspqhJ_y8YGnLZ_63wj5YLSFZ9u28T8k_yjmPizx_GwO1ctnCdm_3Xh8SlrIqRtDFiQfopZ3DkkHMYc69I3_kVVOcXZ46KGKaZAE98DoH4q8SX4Ab1M1A8xLIIg/s1600/perfect+mexican+rice+recipe.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 259px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq44lAcKquUlV4h_OQwspqhJ_y8YGnLZ_63wj5YLSFZ9u28T8k_yjmPizx_GwO1ctnCdm_3Xh8SlrIqRtDFiQfopZ3DkkHMYc69I3_kVVOcXZ46KGKaZAE98DoH4q8SX4Ab1M1A8xLIIg/s320/perfect+mexican+rice+recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5683280811117280018" border="0" /></a><br /><span style="font-size:180%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br />Perfect Mexican Rice Recipe</span></span><br /><span style="font-weight: bold;">Mexican RIce Recipe Ingredients </span><br /><ul><li>2 tablespoons butter</li><li>1/2 onion, finely chopped</li><li>1 jalapeno pepper, diced</li><li>1 cup long-grain white rice (or brown rice)</li><li>1 1/2 cups chicken broth</li><li>1 (10 ounce) can petite-diced tomatoes</li><li>1 cube chicken bouillon</li><li>2 clove garlic, minced</li><li>1/8 teaspoon salt</li><li>1/8 teaspoon pepper</li><li>3/4 teaspoon ground cumin</li><li>1/2 cup fresh cilantro, chopped (optional)</li></ul><span style="font-weight: bold;">Mexican Rice Recipe Instructions</span><br /><br />Prepare all you ingredients ahead of time to avoid removing the lid from the rice while cooking. This will ensure the right consistency of the rice.<br /><br />In a large sauce pan, warm butter over medium heat. Saute onion and jalapeno pepper 3 minutes. Add rice and stir constantly until rice is golden brown.<br /><br />Stir in remaining ingredients except the cilantro. Bring to a boil then reduce heat, cover, and simmer 20 minutes or until all the liquid is absorbed and the rice is tender. Stir in the cilantro and serve warm as a side-dish with any Mexican food.OurFoodRecipeshttp://www.blogger.com/profile/01812194054431884886noreply@blogger.com0tag:blogger.com,1999:blog-3614332630565736183.post-73593814096163360862011-12-06T23:07:00.001-08:002011-12-06T23:17:58.452-08:00Arroz Verde (Mexican Green Rice)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQSkzOA4luq3rm4BCzqI388se4YokA7GJiSDO0y2oawvvkhk8w7ZWTbj9-d_66-C5KPoxwQRJGrEocodFR_rLwI8kTSiF-OQdZPbEOiT-B_9pmHLjE3A8h_o4Aej6MUMfYW8ig4YKkg4/s1600/mexican+green+rice+recipe.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 216px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQSkzOA4luq3rm4BCzqI388se4YokA7GJiSDO0y2oawvvkhk8w7ZWTbj9-d_66-C5KPoxwQRJGrEocodFR_rLwI8kTSiF-OQdZPbEOiT-B_9pmHLjE3A8h_o4Aej6MUMfYW8ig4YKkg4/s320/mexican+green+rice+recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5683279982157492354" border="0" /></a><br /><br /><span style="font-size:180%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br />Arroz Verde (Mexican Green Rice)</span></span><br /><span style="font-weight: bold;">Mexican Rice Recipe Ingredients</span><br /><ul><li> 1 cup Spinach</li><li> 1/2 cup Arugula ( or use more spinach)</li><li> 1/2 cup Cilantro leaves</li><li> 1 small onion</li><li> 1 garlic, minced</li><li> 1 small poblano chilies, seeded and chopped (leave the seeds in if you can take the heat)</li><li> 1 cup long grain rice</li><li> 1-1/2 to 2 cups water/vegetable stock</li><li> salt to taste</li></ul><span style="font-weight: bold;">Mexican Rice Recipe Instructions</span><br />1Wash the green together well.<br />2Blend them well along with the chilies with 1/2 cup water for few seconds or until smooth.<br />3Meanwhile saute the onions along with garlic in a skillet in 1 tsp oil. Add salt and cook until onions are soft - about 30-40 seconds.<br />4Add the rice and saute until rice is translucent.<br /><br />5Add the blended mixture along with 1-1/2 cups of water/stock (or more depending on the quality of your rice). Stir well.<br /><br />6Cover and cook for 8-10 minutes or until the rice is cooked.<br /><br />7Fluff up the rice and serve hot.<br />Arroz Verde (Mexican Green Rice Recipe)<br />I served these garnished with few more cilantro leaves along with soft tacos and Mango salsa. I had used a medium poblano and there was heat to the rice. So the pairing with the salsa went extremely well...enjoy the Mexican rice recipe !<br /><a href="http://mexicanricerecipe.blogspot.com/2011/10/spicy-mexican-rice-recipe.html"><span style="font-weight: bold;">Mexican rice recipe: spicy-mexican-rice-recipe</span></a>OurFoodRecipeshttp://www.blogger.com/profile/01812194054431884886noreply@blogger.com0tag:blogger.com,1999:blog-3614332630565736183.post-67826157720143167372011-10-21T21:42:00.000-07:002011-10-21T21:42:00.838-07:00Spicy Mexican Rice Recipe<span style="font-size:180%;"><span style="font-weight: bold;">Spicy Mexican Rice Recipe</span></span><br /><span style="font-weight: bold;">Mexican Rice Recipe Ingredients:</span><br /><ul><li> 2 tablespoons cooking oil (infused with hot chiles, if you have it)</li><li> 1 small onion, peeled and diced</li><li> 2 shallots, peeled and diced</li><li> 2 cups of rice</li><li> 1 jalapeno, seeded and diced</li><li> 2 green onion stalks, chopped (use the green and white part, discarding the roots)</li><li> 4 cups chicken broth (substitute beef broth if pairing with a beef main dish)</li><li> 1/4 cup tomato sauce</li><li> 1/4 cup hot chile sauce</li><li> 1/4 teaspoon cumin</li><li> 1 teaspoon Mexican oregano (you can substitute Mediterranean)</li></ul><span style="font-weight: bold;">Mexican Rice Recipe Instructions:</span><br />Begin to saute the onions in the oil in a medium pot over medium heat. Add in the shallots, rice, jalapeno and green onions and stir frequently until the rice begins to turn golden. Add the broth, tomato sauce, chile sauce, cumin and oregano and stir to combine. Bring the mixture to a boil and then turn it down to a simmer. Cover the pot and continue to simmer for 17 minutes (or longer, according to the package directions on the rice.) When rice is cooked, fluff it with a fork and serve immediately.OurFoodRecipeshttp://www.blogger.com/profile/01812194054431884886noreply@blogger.com0tag:blogger.com,1999:blog-3614332630565736183.post-58975600025208818602011-10-14T21:39:00.000-07:002011-10-14T21:39:00.307-07:00Mexican Rice with Roasted Tomatoes<span style="font-size:180%;"><span style="font-weight: bold;">Mexican Rice with Roasted Tomatoes</span></span><br /><span style="font-weight: bold;">Mexican Rice Recipe Ingredients:</span><br /><ul><li> 1 tablespoon lard or butter</li><li> 1 1/2 cups long grain white rice</li><li> 1 fourteen oz can of beef broth with onions</li><li> 1 fourteen oz can of fire-roasted tomatoes</li><li> 1 teaspoon garlic powder</li><li> 1/2 cup water</li></ul><span style="font-weight: bold;">Mexican Rice Recipe Instructions</span><br />Warm the lard or butter in a medium pot over medium heat and begin to saute the rice until the grains begin to become opaque. Carefully add in the beef broth, tomatoes, and garlic powder. Bring it to a boil and then reduce to simmer and cover. Let it simmer for 15-17 minutes. Fluff the rice with a fork and serve with your favorite dish.<br /><br />Substitutions- You can add 2-3 cloves of chopped fresh garlic instead of the powder. If you don't have beef broth with onions, you can add 1/4 cup chopped onion when you saute the rice. If you don't have fire roasted tomatoes, chopped or diced tomatoes will be fine. Just make sure they do not have any additional seasonings.OurFoodRecipeshttp://www.blogger.com/profile/01812194054431884886noreply@blogger.com0tag:blogger.com,1999:blog-3614332630565736183.post-78010341905280539582011-10-07T21:36:00.000-07:002011-10-07T21:47:24.299-07:00Easy Mexican Rice (Spanish Rice)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxNSU6pZvhqGmkHbXh8foBN8ixHdePLNZWBgdSeOpeWxbqRef6TrjymltNWBcDcjDfG8jJHfLQf0sOk4vLwA4-Cw-oMg5vMPxiz0BCg1bpBy9vUgGcYv4C5rRPnNLGDAB-5ez2vZBDfE/s1600/mexican+rice+recipes.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 225px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxNSU6pZvhqGmkHbXh8foBN8ixHdePLNZWBgdSeOpeWxbqRef6TrjymltNWBcDcjDfG8jJHfLQf0sOk4vLwA4-Cw-oMg5vMPxiz0BCg1bpBy9vUgGcYv4C5rRPnNLGDAB-5ez2vZBDfE/s320/mexican+rice+recipes.jpg" alt="" id="BLOGGER_PHOTO_ID_5660976119894289282" border="0" /></a><br /><span style="font-size:180%;"><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br />Easy Mexican Rice (Spanish Rice)</span></span><br /><span style="font-weight: bold;">Mexican Rice Recipe Ingredients:</span><br /><ul><li> 2 tablespoons oil</li><li> 1/4 of a medium onion*</li><li> 1 1/2 cups rice</li><li> 3 cloves finely chopped garlic *</li><li> 2 1/2 cups chicken broth</li><li> 1 cup plain tomato sauce*</li><li> 4 heaping tablespoons of finely chopped parsley (optional)</li></ul><span style="font-weight: bold;">Mexican Rice Recipe Instructions :</span><br />In a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute for 1-2 minutes until softened. Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and saute for one more minute.<br /><br />Add in broth and tomato sauce (add slowly into the rice, not directly onto hot pan!) And then add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.<br /><a href="http://mexicanricerecipe.blogspot.com/2010/01/mexican-rice-recipe-1.html"><span style="font-weight: bold;">mexican-rice-recipe-1</span></a>OurFoodRecipeshttp://www.blogger.com/profile/01812194054431884886noreply@blogger.com0tag:blogger.com,1999:blog-3614332630565736183.post-86471915461184164592010-01-30T00:00:00.000-08:002010-10-31T03:51:00.136-07:00Mexican Rice Recipe 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphBtseK-VXMiws9pJa8JnwwzNj-tmwub868IDGZ95HaIuaVltFMxtusUboKoGrKVY23-a_Kf9uJ9uk4A9TRigQvegwDxPwYmtQMys-uc5qW85QQMbq4QEIftIGTbXXI3cDGAKckpui6w/s1600/mexican+rice+recipes.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 265px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphBtseK-VXMiws9pJa8JnwwzNj-tmwub868IDGZ95HaIuaVltFMxtusUboKoGrKVY23-a_Kf9uJ9uk4A9TRigQvegwDxPwYmtQMys-uc5qW85QQMbq4QEIftIGTbXXI3cDGAKckpui6w/s320/mexican+rice+recipes.jpg" alt="" id="BLOGGER_PHOTO_ID_5534160710101592626" border="0" /></a><br /><div><span style="font-size:180%;"><b><span class="Apple-style-span"><br /><br /><br /><br /><br /><br /><br /><br />Mexican Rice Recipe 1<br /></span></b></span></div><div>A nice<span style="font-weight: bold;"> Mexican rice recipe</span>...try this one !<br /></div><div>INGREDIENTS</div><div><ul><li>1 tablespoon olive oil</li><li>1 large white onion, chopped</li><li>4 garlic cloves, minced</li><li>1 tablespoon minced seeded serrano chiles</li><li>2 cups long-grain white rice</li><li>3 1/4 cups low-salt chicken broth</li><li>3/4 teaspoon salt</li></ul></div><div><br /></div><div>INSTRUCTIONS</div><div>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.</div><div><br /></div><div>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 <span style="font-weight: bold;"> Mexican rice recipe</span> is ready...enjoy the meal ! Nice !<br /><a href="http://mexicanricerecipe.blogspot.com/2010/01/mexican-rice-recipe.html"><span style="font-weight: bold;">mexican-rice-recipe</span></a><br /></div>OurFoodRecipeshttp://www.blogger.com/profile/01812194054431884886noreply@blogger.com0tag:blogger.com,1999:blog-3614332630565736183.post-77477777325525840672010-01-29T23:43:00.000-08:002010-07-30T21:12:54.485-07:00Mexican Rice Excelente<div><b><span class="Apple-style-span" style="font-size:x-large;"><span style="font-size:180%;">Mexican Rice Excelente</span><br /></span></b><span class="Apple-style-span" style="font-size:x-large;"><span class="Apple-style-span" style="font-size:medium;">A nice <span style="font-weight: bold;">mexican rice recipe</span> to try !</span></span><b><span class="Apple-style-span" style="font-size:x-large;"><span class="Apple-style-span" style="font-size:medium;"><br />INGREDIENTS</span></span></b></div><div><ul><li>1 cup uncooked <span style="font-weight: bold;">rice </span>-- your choice</li><li>2 cups cold water</li><li>2 cloves garlic, minced or crushed</li><li>Olive oil </li><li>1/2 onion</li><li>Coarsely chopped small roma tomato, chopped into about 4 pieces</li><li>Hot pepper of your choice, sliced lengthwise </li><li>Tomato sauce (I'd say a little less that 1/4 cup)</li><li>1 tsp comino seeds (cumin) ground into powder</li><li>1 Tbs chicken bouillon</li><li>Salt, to taste</li></ul></div><div>INSTRUCTIONS</div><div>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.</div><div><br /></div><div>Next, dump the water on the<span style="font-weight: bold;"> rice </span>(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.</div><div><br /></div><div>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 <span class="Apple-style-span" style="font-size:x-large;"><span class="Apple-style-span" style="font-size:medium;"><span style="font-weight: bold;">mexican rice recipe</span></span></span> is ready to serve.....enjoy the rice !<br /><a href="http://mexicanricerecipe.blogspot.com/2010/01/mexican-rice-recipe.html"><span style="font-weight: bold;">mexican-rice-recipe.</span></a><br /></div>OurFoodRecipeshttp://www.blogger.com/profile/01812194054431884886noreply@blogger.com0tag:blogger.com,1999:blog-3614332630565736183.post-42859361814754900102010-01-29T23:40:00.000-08:002010-04-13T20:44:39.941-07:00Traditional Mexican Rice Side Dish<div><span style="font-size:180%;"><b><span class="Apple-style-span">Traditional Mexican Rice Side Dish</span></b></span></div><div> </div><div>A great <span style="font-weight: bold;">Mexican rice recipe</span> to try !<br />Ingredients -</div><div> </div><div><ul><li>1 cup uncooked <span style="font-weight: bold;">rice</span></li><li>2 cloves garlic, minced</li><li>2 cups cold water</li><li>½ onion</li><li>1 tablespoon chicken bouillon</li><li>¼ cup tomato sauce</li><li>Roma tomato, chopped into 8 pieces</li><li>1 teaspoon cumin powder (or seeds crushed into powder)</li><li>1 chili pepper, sliced lengthwise</li><li>1 tablespoon olive oil</li><li>Salt to taste</li></ul></div><div>INSTRUCTIONS</div><div> </div><div>Put the oil into a medium saucepan and heat to a medium temperature. Add the<span style="font-weight: bold;"> rice </span>and brown it in the oil while stirring.</div><div><br /></div><div>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.</div><div><br /></div><div>Cook the rice for 20 to 30 minutes but check after 20 to see if it is ready.</div><div><br /></div><div>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).</div><div><br /></div><div>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 <span style="font-weight: bold;">Mexican rice recipe</span> is ready to serve...enjoy the dish !<br /></div>OurFoodRecipeshttp://www.blogger.com/profile/01812194054431884886noreply@blogger.com0tag:blogger.com,1999:blog-3614332630565736183.post-82411400997376038012010-01-29T23:38:00.001-08:002010-04-13T20:46:25.140-07:00Mexican Rice Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowSwHqDKbmxofRT4qq5hnopXLv9ixAOahp_Y_0vW90UmfRATljMT5wSl1TWFteIQqRx3ETScTF8TjIMcW4AzyjUKehWHRD45fmjRHRLLBa5DQwZ0MlJd3-54rgxJ5aYOqKW6oGZ_Mc7U/s1600-h/mexican+rice+recipe.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 248px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowSwHqDKbmxofRT4qq5hnopXLv9ixAOahp_Y_0vW90UmfRATljMT5wSl1TWFteIQqRx3ETScTF8TjIMcW4AzyjUKehWHRD45fmjRHRLLBa5DQwZ0MlJd3-54rgxJ5aYOqKW6oGZ_Mc7U/s320/mexican+rice+recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5432434110662152002" border="0" /></a><br /><div><span class="Apple-style-span" style="font-size:x-large;"><b><br /></b></span></div><div><span class="Apple-style-span" style="font-size:x-large;"><b><br /></b></span></div><div><span class="Apple-style-span" style="font-size:x-large;"><b><br /></b></span></div><div><span class="Apple-style-span" style="font-size:x-large;"><b><br /></b></span></div><div><b><span class="Apple-style-span" style="font-size:x-large;"><br /><br /><span style="font-size:180%;"><br /><br /><br /><br />Mexican Rice Recipe</span></span></b></div><div>Ingredients:</div><div><br /></div><div><ul><li>1/2 cup chopped onion</li><li>1/4 cup chopped green bell pepper</li><li>1 large clove garlic, minced</li><li>2 teaspoons canola oil</li><li>1 cup long-grain<span style="font-weight: bold;"> rice</span></li><li>1 can (about 15 ounces) diced tomatoes with liquid</li><li>1 teaspoon chili powder</li><li>1/4 teaspoon ground cumin</li><li>1/2 teaspoon salt</li><li>1 1/2 cups beef broth</li></ul></div><div>INSTRUCTIONS</div><div><br /></div><div>In a heavy skillet sauté onion, green bell pepper and garlic until onion is softened. Add <span style="font-weight: bold;">rice</span> 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.</div><div>The<span style="font-weight: bold;"> Mexican rice recipe</span> serves 6 persons. Enjoy !<br /><a href="http://mexicanricerecipe.blogspot.com/2010/01/traditional-mexican-rice-side-dish.html"><span style="font-weight: bold;">traditional-mexican-rice-side-dish</span></a><br /></div>OurFoodRecipeshttp://www.blogger.com/profile/01812194054431884886noreply@blogger.com0