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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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 

Save and share Spicy Mex red rice recipe

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Chargrilled chicken fillets on red rice recipe

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

Ingredients (serves 2)

2 chicken breast fillets
olive oil spray
250g packet Tilda Rizazz Pure Basmati Rice
425g can chopped Roma tomatoes
1 red chilli, deseeded, finely chopped
2 tablespoons basil pesto, to serve
parmesan cheese, to serve

Method

Heat a chargrill over medium-high heat. Spray chicken with olive oil. Cook for 3 to 4 minutes each side or until cooked through. Remove and keep warm.

Tear a 2cm opening in rice packet. Place packet, standing up, into microwave oven. Cook on HIGH (100%) power for 2 minutes.

Meanwhile, place tomatoes into a small saucepan over medium heat. Bring to the boil. Reduce heat. Simmer for 1 minute.

Remove rice from microwave. Pour into a bowl. Add tomatoes and chilli. Stir to combine. Slice chicken and serve with red rice, basil pesto and parmesan.

Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

Source
Super Food Ideas - September 2003, Page 48
 
More Rice Recipes: 

Spicy red rice and pork enchiladas
Flat rice noodle salad with sticky Vietnamese grilled pork
Lemon-Nut Rice Stuffing
Avocado & Glazed Pork Rice Noodles
Barney's Monday night rice
Cajun Rice Dressing Recipe

Save and share Chargrilled chicken fillets on red rice recipe

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Spicy red rice and pork enchiladas recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spicy red rice and pork enchiladas recipe. Enjoy rice cooking recipes and learn how to make Spicy red rice and pork enchiladas.

Ingredients (serves 4)

1/2 cup long-grain rice, rinsed
2 teaspoons olive oil
300g pork loin medallions
4 green onions, thinly sliced
1 cup homemade thick 'n' chunky salsa (see related recipe)
1/2 cup coriander leaves, roughly chopped
1 lime, rind finely grated, juiced
10 enchilada corn tortillas
1/2 cup grated tasty cheese
homemade tomato salsa (see related recipe), to serve

Method

1. Cook rice following absorption method on packet. Spread over a large, flat tray. Cover and set aside to cool.

2. Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover and stand for 5 minutes. Cut into thin strips.

3. Add green onions to pan and cook for 2 to 3 minutes or until soft. Combine rice, pork, green onions, chunky salsa, coriander, lime rind and 2 tablespoons lime juice in a large bowl. Season with salt and pepper. Stir until well combined.

4. Preheat oven to 180°C. Grease a 6cm-deep, 18cm x 24cm (base) ovenproof ceramic dish. Place tortillas on a flat surface. Spoon 1/4 cup rice mixture into the centre of each tortilla. Roll up to enclose filling. Place tortillas, seam side down, in dish.

5. Sprinkle cheese over tortillas. Bake for 15 minutes or until tortillas are warm and cheese is melted. Place on to plates. Spoon over tomato salsa and serve.

Notes

Variation: Replace the pork with chicken or beef. For a vegetatian option, replace the pork with 400g can chickpeas, drained.

Source
Super Food Ideas - March 2006, Page 68
Recipe by Dixie Elliott

More Rice Recipes: 

Flat rice noodle salad with sticky Vietnamese grilled pork
Lemon-Nut Rice Stuffing
Avocado & Glazed Pork Rice Noodles
Barney's Monday night rice
Cajun Rice Dressing Recipe
Special fried rice recipe

Save and share Spicy red rice and pork enchiladas recipe

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Red rice & beans recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Red rice & beans Recipe. Enjoy cooking easy rice dishes and learn how to make Red rice & beans.


Preparation Time 10 - 15 minutes
Cooking Time 25 minutes

Ingredients (serves 6)

1 1/2 tbs olive oil
200g (1 cup) long-grain rice
1 1/2 tsp cumin seeds
1 tbs tomato paste
1 1/2 tsp smoked paprika
435ml (13/4 cups) chicken stock
2 x 400g cans red kidney beans, rinsed, drained

Method

   1. Heat the oil in a large saucepan over medium heat. Add the rice and cumin seeds, and cook, stirring, for 2-3 minutes or until the rice is heated through. Add the tomato paste and paprika, and cook, stirring, for 1 minute or until aromatic.

   2. Add the stock and bring to a simmer. Reduce heat to low. Cover. Cook for 15 minutes or until the rice is almost tender.

   3. Add the beans to the rice mixture and gently stir to combine. Cook, covered, for 2 minutes or until the beans are heated through. Set aside, covered, for 5 minutes or until the rice is tender. Use a fork to separate the grains. Transfer to a serving dish. Serve warm or at room temperature.

Notes

Serves 6 as an accompaniment.
Make it ahead: Make this recipe up to 1 hour ahead. Cover. Serve at room temperature.

Source
Good Taste - March 2009, Page 84
Recipe by Leanne Kitchen

Mexican Red Rice - Tomato and Basil Rice Recipe - Grilled Corn Salad with Black Beans & Rice

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