Mexican Rice III

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.

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

Prep 5 m | Cook 25 m | Ready In 30 m

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.

Source: allrecipes.com

Pineapple Salmon with Rice & Salsa Recipe

Pineapple Salmon with Rice & Salsa

A great Caribbean Salmon recipe prepared by chef Najoud founder of "Chef On the Block"! She mixed different fruits and vegetables to bring you a delicious salmon dish with rich flavored salsa and rice. Don’t miss that tangy taste of mango with lime and pineapples!

Preparation Time: 15 minutes approximately
Cooking Time: 30 minutes approximately
Serves: 2 persons

All you need

Rice
1/2 cup brown basmati rice
1/8 cup wild rice
2 cups hot water
Pinch of salt

Salsa
6 cherry tomatoes - cut quarters
1 tbsp mango – diced
1 tbsp pineapple – diced
1/2 tbsp red onion – finely diced
1/2 tbsp mint leaves - finely chopped
1/2 tbsp al alali Olive oil
1/2 tbsp fresh lime juice
Salt and al alali Ground Black Pepper to taste

Salmon
500 g salmon fillet - 2 pieces
1 tbsp al alali Olive oil
2 tbsps al alali Pineapple Jam
1 sprig Dill, to roast and garnish
Salt and al alali Ground Black Pepper to taste

Directions

• Rinse rice, then cook uncovered with hot water and salt. Bring to boil then reduce heat, cover and simmer for 20 minutes
• When rice is ready, strain it well then set aside
• Prepare salsa by dicing all ingredients, then mix together in a bowl and set aside
• To prepare the salmon, Preheat oven to 200 ˚C (400 ˚F)
• Season salmon with salt and alali Ground Black Pepper then brush al alali Pineapple Jam on its flesh
• Heat al alali Olive Oil in a pan, then slowly place the salmon skin down and let cook for 5 minutes till the skin is crispy
• Line a pan with aluminum foil and transfer the salmon skin side up, add half dill and roast for 5-7 minutes till flesh is flaky. If it is still not flaky, then return to oven for a few more minutes till you achieve desired result
• Prepare your serving dish by placing the rice followed by the salmon and top with salsa and the remaining dill.
• Serve and enjoy!

Source: Alalali

Arroz a la Mexicana (Mexican-Style Red Rice) Recipe

This classic Mexican rice, embellished with tomatoes, serrano chiles, and peas, is a versatile side dish for all kinds of meat and vegetable main dishes.

SERVES 6–8

INGREDIENTS

1 cup chicken stock
1 (15-oz.) can whole peeled tomatoes in juice
2 tbsp. canola oil
2 serrano chiles, halved lengthwise, seeds removed
2 cloves garlic, minced
½ small white onion, minced
2 cups long-grain white rice
1 cup frozen, thawed peas
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Place stock and tomatoes with juice in a blender, and purée until smooth; set tomato mixture aside.

2. Heat oil in a 4-qt. saucepan over medium-high heat. Add chiles, garlic, and onion, and cook, stirring, until soft, about 4 minutes. Add rice and cook, stirring occasionally, until golden brown, about 6 minutes. Stir in tomato mixture and peas, season with salt and pepper, and reduce heat to low. Cook, covered, until rice is tender and has absorbed all the liquid, about 15 minutes. Remove rice from heat, and gently fluff with a fork before serving.

More Rice Recipes:

Chihuahua rice
Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake
Chinese-style Rice Soup with Chicken and Ginger 

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Mexican Rice Pudding ("Arroz Con Leche") Recipe

 
The Rice Recipes Kitchen invites you to try Mexican Rice Pudding ("Arroz Con Leche") recipe. Get easy-to-follow rice recipes and learn how to make Mexican Rice Pudding ("Arroz Con Leche").

Recipe courtesy of Marcela Valladolid

SHOW: Mexican Made Easy
EPISODE: Mexican Comfort Food

Total Time: 43 min
Prep: 5 min
Cook: 38 min

Yield: 4 servings
Level: Easy

Ingredients

7 cups water
1 cup long-grain white rice
1 (4-inch) cinnamon stick
1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
1 cup whole milk
3/4 cup golden raisins
Ground cinnamon, for dusting

Directions

Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.

Recipe courtesy Marcela Valladolid

More rice recipes: 

Rice pudding & apricot tart  
Rhubarb rice pudding brulee
Rice pudding with cardamom and orange recipe
Dairy-free spiced rice pudding recipe  
Gingered Crème Caramel Rice Pudding Recipe
Slow-Cooker Coconut Brown Rice Pudding Recipe

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Chihuahua rice recipe

Photo: Chihuahua rice recipe
Photography by John Paul Urizar 

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chihuahua rice  Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Chihuahua rice .


Traditional Mexican is not all about tortillas and enchiladas. Here is a healthy Mexican rice recipe which is low-fat too.

INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 8

Ingredients

1 1/2 cups long-grain white rice
1 tablespoon olive oil
2 garlic cloves, crushed
2 tablespoons finely chopped pickled jalapeno chillies
1 brown onion, finely chopped
1 carrot, finely chopped
1 yellow capsicum, finely chopped
200g green beans, cut into 3cm lengths
400g can lentils, drained, rinsed
1/4 cup finely chopped fresh flat-leaf parsley leaves

Method  

Step 1
Cook rice following packet directions. Cool. Stir with a fork to separate grains.

Step 2
Meanwhile, heat oil in a frying pan over medium heat. Add garlic, chillies, onion, carrot and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender.

Step 3
Add beans and lentils. Cook for 3 to 5 minutes or until beans are tender and lentils heated through. Stir in parsley. Season with salt and pepper.

Step 4
Add vegetable mixture to rice. Stir gently to combine. Serve.

Nutrition

Energy 804kJ   
Fat saturated 0.40g
Fat Total 2.70g   
Carbohydrate sugars -
Carbohydrate Total 35.10g   
Dietary Fibre 2.70g
Protein 5.20g   
Cholesterol -
Sodium 193mg   

All nutrition values are per serve.

Super Food Ideas - March 2008 , Page 73
Recipe by Liz Macri

More Rice Recipes:

Prawn and egg fried rice
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake
Chinese-style Rice Soup with Chicken and Ginger
Egg fried rice  

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Mexican beans with rice recipe

Photo: Mexican beans with rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mexican beans with rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Mexican beans with rice. 

Packed with vegies and spices, this flavoursome meal feeds four for just a tenner and some small change.

Preparation Time 10 minutes
Cooking Time 25 minutes

Ingredients (serves 4)

Olive oil spray
1 brown onion, finely chopped
2 celery sticks, trimmed, finely chopped
1 large carrot, peeled, finely chopped
2 garlic cloves, crushed
1 long fresh red chilli, finely chopped
1 tsp ground cumin
1 tsp paprika
1 x 400g can no-added-salt diced tomatoes
1 x 400g can four bean mix, rinsed, drained
185ml (3/4 cup) water
1 red capsicum, halved, deseeded, finely chopped
2 tbs chopped fresh coriander
Pinch of sugar
Steamed rice, to serve
80ml (1/3 cup) low-fat natural yoghurt
Chopped fresh coriander, extra, to serve

Method

Heat a large non-stick frying pan over medium-low heat. Spray with olive oil spray. Add the onion, celery and carrot. Cook, stirring occasionally, for 6-7 minutes.

Add the garlic, chilli, cumin and paprika. Cook, stirring, for 1-2 minutes.

Stir in the tomato, beans and water. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, stirring often, for 10 minutes. Add capsicum and cook for 5 minutes or until the mixture thickens.

Stir in coriander and sugar. Divide rice and bean mixture among serving bowls. Top with yoghurt and extra coriander to serve.

Notes

Cook's tip: If you'd like to add meat, add chopped bacon with the onion in step 1.

Source
Good Taste - June 2009, Page 44
Recipe by Chrissy Freer 

More Rice Recipes:    

Mexican Rice Casserole 
Spanish chicken and rice 
Curried rice salad 
Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley 
Stuffed Peppers with Beef, Rice, Spinach and Cheese
Tomatoes Stuffed with Rice

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Mexican Rice Casserole Recipe

Photo: Mexican Rice Casserole Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mexican Rice Casserole  recipe. Enjoy our collection of rice recipes and learn how to make Mexican Rice Casserole. 

Total Time: 1 hr 10 min
Prep 25 min
Inactive 10 min
Cook 35 min

Yield: about 10 cups, 10 servings
Level: Easy 

Ingredients 

1/3 cup olive oil
3 cups chopped yellow onions
1 red bell pepper, chopped (about 1 cup)
1 green bell pepper, chopped (about 1 cup)
1/3 cup chopped seeded jalapenos (about 2 extra-large jalapenos)
1 tablespoon minced garlic
2 1/2 cups long-grain white rice
2 1/2 cups canned low-sodium chicken broth or 2 1/2 cups chicken Stock
2 cups peeled, seeded, and chopped ripe Roma tomatoes (about 1 1/2 pounds)
2 teaspoons salt, or to taste, depending on the saltiness of the broth
2 teaspoons Emeril's Southwest Essence
2 pinches saffron, optional
1/3 cup thinly sliced green onions, optional
1/4 cup chopped fresh cilantro leaves, optional 

Directions

Preheat the oven to 350 degrees F.

Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onions, bell peppers, and jalapenos and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes. Add the chicken broth, tomatoes, salt, Southwest Essence, and saffron, if using. Stir well and bring to a boil. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.

Remove from the oven and let sit, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in the green onions and cilantro, if desired. Serve hot.

Recipe courtesy Emeril Lagasse, 2007
Show: Emeril Live Episode: A Taste of Mexico  

More Rice Recipes:   

Spanish chicken and rice 
Curried rice salad 
Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley 
Stuffed Peppers with Beef, Rice, Spinach and Cheese
Tomatoes Stuffed with Rice
Chicken and Rice Casserole

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Mexican Rice Pudding ("Arroz Con Leche") Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mexican Rice Pudding ("Arroz Con Leche") recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Mexican Rice Pudding ("Arroz Con Leche").   

Total Time: 43 min
Prep 5 min
Cook 38 min

Yield: 4 servings
Level: Easy

Ingredients
7 cups water
1 cup long-grain white rice
1 (4-inch) cinnamon stick
1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
1 cup whole milk
3/4 cup golden raisins
Ground cinnamon, for dusting

Directions

Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.

Recipe courtesy Marcela Valladolid
Show: Mexican Made Easy Episode: Mexican Comfort Food 

More Rice Recipes:             

Spicy Mex red rice 
Chicken with paella style rice
Shrimp and Wild Rice Casserole
Baked Brown Rice 
Honey Rice Pudding 
Alton Brown's Baked Brown Rice   

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Spicy Mex red rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spicy Mex red rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Spicy Mex red rice.  

What better way to complete a meal than with this spicy Mexican rice side.
 
Cooking Time 25 minutes

Ingredients (serves 4)

1 cup white long-grain rice
2 tablespoons tomato paste
1 1/2 cups chicken stock
1 teaspoon dried chilli flakes
1 teaspoon dried oregano
420g can red kidney beans, drained, rinsed
1/4 cup chopped fresh coriander leaves
Fresh coriander leaves, to serve

Method

Place rice, tomato paste, stock, chilli flakes, oregano and 1/2 cup cold water in a saucepan over medium-high heat. Stir to combine. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until rice is almost tender.

Add beans. Cover. Simmer for 2 to 3 minutes or until liquid has absorbed and beans are heated through. Season with salt and pepper. Stir in coriander. Serve with coriander leaves.

Notes

Serve with chicken or beef skewers, enchiladas and burritos.

Source
Super Food Ideas - May 2011, Page 34
Recipe by Kim Coverdale
 
More Rice Recipes:            

Chicken with paella style rice
Shrimp and Wild Rice Casserole
Baked Brown Rice 
Honey Rice Pudding 
Alton Brown's Baked Brown Rice 
Lamb curry with Thai rice 

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Mexican Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mexican Rice recipe. Enjoy quick & easy rice recipes and learn how to make Mexican Rice. 

Total Time: 30 min
Prep 10 min
Cook 20 min

Yield: 8 to 10 servings

Level: Easy

Ingredients

2 tablespoons butter
1 1/2 cups long-grain rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
2 cups water
1 (14 1/2-ounce) can diced tomatoes with green chiles
1 teaspoons chili powder
1 teaspoon salt
1 cup shredded Cheddar

Directions

In a large saucepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and transfer to a serving bowl.

Recipe courtesy Paula Deen (PBDB Collector's Issue 2009, pg. 90)
Show: Paula's Best Dishes Episode: Fiesta of Flavor

More Mexican rice Recipes

Steak with spiced rice & beans
Mexican Chicken and Rice
Mexican Rice with Chicken Recipe
Mexican Red rice
Mexican Fried Rice
Cajun-style chicken with Mexican rice

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Mexican meatball skewers with rice salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mexican meatball skewers with rice salad recipe. Enjoy quick & easy rice cooking and learn how to make Mexican meatball skewers with rice salad.

Whip up this pack 'n' go snack for the kids. It has two serves of vegies and is low in saturated fat!

Ingredients (serves 4)

550g lean beef mince
1 egg, lightly beaten
1/2 cup fresh breadcrumbs
2 teaspoons Mexican chilli powder
1 garlic clove, crushed
1 teaspoon ground coriander
3 green onions, thinly sliced
250g cherry tomatoes
1 medium yellow capsicum, cut into 2.5cm pieces
Alfa One rice bran oil cooking spray

Rice salad
3/4 cup long-grain rice, rinsed
1 cup frozen corn kernels
125g can kidney beans, drained, rinsed
3 green onions, thinly sliced
2 tablespoons chopped fresh coriander
2 tablespoons lemon juice
1 tablespoon olive oil

Method

1. Combine mince, egg, breadcrumbs, chilli powder, garlic, coriander and onion in a large bowl. Roll 3 teaspoons mixture at a time into balls. Thread meatballs, tomatoes and capsicum alternately onto skewers.
  
2. Heat a greased barbecue plate or chargrill over medium heat. Spray skewers with oil. Cook, turning occasionally, for 8 to 10 minutes or until cooked through.
  
3. Meanwhile, make salad: Cook rice in a saucepan of boiling water following packet directions until tender, adding corn for the last 3 minutes. Drain. Refresh under cold water. Drain. Transfer to a bowl. Add beans, onion and coriander. Place lemon juice and oil in a jar. Season with pepper. Secure lid. Shake well. Drizzle over rice mixture. Toss to combine. Serve skewers with rice salad.

Notes
You'll need 12 pre-soaked bamboo skewers.

Source
Super Food Ideas - December 2010, Page 67
Recipe by Jenny Fanshaw

More Rice Recipes:

Rice & herb salad
Herbed rice salad
Sticky chilli roast chicken with rice salad
Grilled beef, carrot & rice noodle salad
20-minute rice supper
Garlic chilli chicken with cardamom rice

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Steak with spiced rice & beans recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Steak with spiced rice & beans recipe. Enjoy quick & easy rice cooking recipes and learn how to make Steak with spiced rice & beans. 

This Mexican-inspired treat for two is on the table within half an hour.

Easy
Serves 2
Prep 5 mins
Cook 25 mins

Ingredients

4 tsp olive oil
1 small onion , sliced
100g long-grain rice
1½tsp fajita seasoning
215g can kidney beans , rinsed and drained
2 x 200g rump steaks
handful coriander leaves, roughly chopped
tomato salsa , to serve

Method

1. Heat 3 tsp oil in a medium saucepan and cook the onion for 3-4 mins until golden. Stir in the rice and 1 tsp fajita seasoning, then cook for 1 min. Pour in 300ml boiling water and a pinch of salt and stir. Cover and simmer for 15-20 mins until all the water has been absorbed and the rice is tender. Stir in the beans and keep warm.

2. Meanwhile, rub the remaining oil, fajita seasoning and salt and pepper over the rump steaks. Heat a griddle pan, then fry the steaks for 2-3 mins each side. Stir the coriander into the rice and serve with the steaks and a dollop of salsa on top.

Try
Make it a wrap
Tip the kidney beans into a heatproof bowl and microwave on High for 3 mins. Drain and mash with a fork, then stir in 3 tbsp tomato salsa. Spread the mixture over 4 warmed soft flour tortillas. Cook the seasoned steak as before and cut into strips. Arrange on top of the bean mixture, then spoon over some soured cream, guacamole and salsa. Roll up and enjoy.

Nutrition per serving
649 kcalories, protein 48g, carbohydrate 60g, fat 26 g, saturated fat 9g, fibre 5g, sugar 4g, salt 0.99 g

Recipe from Good Food magazine, January 2010.

More Mexican rice Recipes

Mexican Chicken and Rice
Mexican Rice with Chicken Recipe
Mexican Red rice
Mexican Fried Rice
Cajun-style chicken with Mexican rice 

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Mexican Chicken and Rice Recipe

Tasty & easy recipe of Mexican chicken and rice. This is an authentic Mexican recipe. If you like Chicken and rice, try this yummy recipe.

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup chicken broth
1 cup salsa
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon chili powder, optional
1/4 teaspoon pepper
1-1/2 cups uncooked instant rice
1/2 to 1 cup shredded cheddar cheese

Directions

In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil.

Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 381 calories, 11 g fat (4 g saturated fat), 94 mg cholesterol, 782 mg sodium, 29 g carbohydrate, 3 g fiber, 36 g protein.

Mexican Chicken and Rice published in Country Woman September/October 2001, p39

tasteofhome

More Mexican rice Recipes

Mexican Rice with Chicken Recipe
Mexican Red rice
Mexican Fried Rice
Cajun-style chicken with Mexican rice

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Mexican Rice with Chicken Recipe

Delicious traditional mexican rice recipe with chicken. Enjoy the Mexican way of cooking rice and chicken. Yummy recipe! Enjoy

Ingredients

1 package (6.4 ounces) Mexican-style rice and pasta mix
2 tablespoons butter
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
2 cups cubed cooked chicken
1 jalapeno pepper, seeded and chopped

Directions

In a large skillet, cook and stir rice and pasta mix in butter until lightly browned, about 5 minutes. Add the water, tomatoes and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and cook for 10 minutes.

Add chicken and jalapeno. Cover and cook for 8-10 minutes or until rice is tender and liquid is absorbed. Yield: 4 servings.

Editor's Note: This recipe was tested with Rice-a-Roni rice and pasta mix. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 1 serving (1-1/2 cups) equals 385 calories, 12 g fat (5 g saturated fat), 79 mg cholesterol, 1,217 mg sodium, 42 g carbohydrate, 2 g fiber, 25 g protein.

Mexican Rice with Chicken published in Quick Cooking September/October 2004, p49

tasteofhome

More mexican rice recipes
Mexican Red rice
Mexican Fried Rice
Cajun-style chicken with Mexican rice

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Mexican Red Rice

A Mexican meal is not truly complete without Red Rice. While there are many ways to prepare it, the following recipe is what you’ll find served in many homes throughout Mexico. Although the Serrano Chile and vegetables are marked as optional, they really do contribute to making this a delicious side dish.

Ingredients:

1 1/2 Cups Rice
Onion, quartered
4 Cloves Garlic
1 Serrano Chile Pepper, optional
1/2 Cup Tomato puree
1/2 Cup oil
2 Cups water
1 Cube Chicken Bouillon
1 Carrot, peeled and finely chopped, optional*
1/2 Cup peas, optional*
1/2 Cup corn, optional*
Salt to taste

Note: You can use 1 cup frozen mixed vegetables instead of fresh vegetables if you’d prefer.

Preparation:

Soak the rice in hot water for 15 minutes. Then drain thoroughly.

In a blender, combine the onion, garlic, serrano chile, and tomato puree and blend until smooth.

Heat the oil in a large saucepan over medium heat. Add the rice, stirring continuosly to coat the rice with the oil so it doesn’t clump. Fry well until golden brown. Drain oil.

Add tomato mixture and stir to combine with rice. Fry a minute longer.

Dissolve the chicken bouillon in the water and add the rice. Add the carrot, peas, corn, and salt. Stir to combine with rice. Cover tightly with a lid and reduce heat to low. Cook rice until there’s no more liquid remaining. This should take about 20 minutes, but you’ll want to check and taste the rice to make sure it’s done. Turn off the heat and let stand 5 minutes.

Use as a side dish to accompany anything from Carne Asada to Lentils.

Serves 4-6

Source http://mexicofoodandmore.com

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Cajun-style chicken with Mexican rice

Wonderful Cajun-style chicken recipe with Mexican rice. Enjoy!

Cooking Time 15 minutes

Ingredients (serves 4)

11/2 limes, juiced
1 teaspoon cajun seasoning
2 tablespoons fresh coriander leaves, finely chopped
12 (700g) chicken tenderloins, trimmed
11/4 cups long-grain rice, rinsed
1 small red capsicum, finely chopped
1 corn cob, kernels removed
21/2 cups chicken stock
1/3 cup taco sauce
4 green onions, thinly sliced
coriander sprigs and lime wedges, to serve

Method

1. Combine 1/4 cup of lime juice, cajun seasoning and coriander in a shallow dish. Add chicken and turn to coat.

2. Combine rice, capsicum, corn, stock and taco sauce in a medium saucepan. Bring to the boil over medium heat. Reduce heat to low. Cover and simmer for 12 minutes or until rice is tender. Stir in green onions. Cook for a further 3 minutes or until liquid is almost absorbed. Remove from heat. Stand, covered, for 5 minutes.

3. Meanwhile, heat a greased barbecue plate or chargrill on medium-high heat. Cook chicken for 3 to 4 minutes each side or until cooked through.

4. Spoon rice onto plates. Top with coriander sprigs. Divide chicken between plates. Serve with lime wedges.

Source
Super Food Ideas - September 2007, Page 29
Recipe by Jenny Fanshaw

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Mexican Fried Rice

Cook Time: 20 min - Easy - Yield 4 servings

Ingredients

• 2 strips bacon, chopped
• 1 jalapeno pepper, seeds removed and diced
• 2 cups zesty rice salad
• 1 cup frozen corn, thawed
• (14.5-ounce) can diced tomatoes, drained
• 1 tablespoon chili seasoning
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh cilantro leaves

Directions

• In a large skillet, over medium heat, fry the bacon until just crisp. Add the jalapenos and saute until slightly softened. Stir in the zesty rice salad and cook until rice is heated through. Add corn, diced tomatoes, and chili seasoning. Continue to fry on medium heat until corn is cooked and tomatoes are hot. Season with salt and pepper, to taste. Sprinkle with chopped cilantro before serving.

Source www.foodnetwork.com

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