Mexican Rice Recipes

1. Tomato and Spices Mexican Rice Recipes

Ingredients:

• 2 cup uncooked long-grain rice
• 4 cups chicken broth
• 6 tablespoons vegetable oil
• 1 cup tomato sauce
• 2 teaspoon garlic salt
• ½ cup onion, chopped
• 1 teaspoon ground cumin

Directions:

1. Heat up oil over medium heat in a large saucepan. Put the rice and stirring constantly, cook until the rice is puffed and golden,
2. While the rice is cooking, spread with cumin and salt.
3. Stir in the onions and cook until tender. Stir in the tomato sauce and the chicken broth; bring to a boil. Reduce heat to low. Cover and simmer for 20 to 25 minutes. Fluff with a fork before serving.
4. Mix in the onions and cook until soft. Then mix in the chicken broth and tomato sauce, bring to a boil. Lower the heat to low. Cover and simmer for about 25 minutes. Blow with a fork before serve the Mexican rice.

 

2. Pork Mexican Rice Recipes

This Mexican rice taste a little hot and spicy.

Ingredients:

• 1 pound ground pork breakfast sausage
• 1-1/3 cups uncooked long grain white rice
• 1 (16 oz.) jar picante sauce
• 2-2/3 cups water
• 1 (8 oz.) container sour cream
• 8 oz. Cheddar cheese, shredded

Directions:

1. Bring water to a boil then stir in the white rice in a medium saucepan. Reduce the heat and close. Simmer for about 20 minutes.
2. Preheat oven to 350 degrees F. Cook the sausage over medium heat until evenly browned in a frying pan.
3. Mix the cooked rice, cooked sausage, the sour cream and the picante sauce in a medium cooking dish. Spread the cheddar cheese on the top.
4. Bake for about 20 minutes until the cheese is bubbly. Then serve it.

 

3. Vegetable Mexican Rice Recipes

This Mexican rice recipe features a nice mix of vegetables.

Ingredients:

• 3 cups white rice
• 2 (10 oz.) package frozen mixed peas and carrots, thawed
• 6 cups vegetable stock
• 3 cups tomatoes, deseeded and diced
• 4 tablespoons canola oil
• 4 teaspoons garlic, minced
• 4 tablespoons fresh parsley, chopped
• 3 teaspoons salt
• 1 ½ teaspoon cayenne pepper
• 4 green onions, chopped
• 2 cup onion, diced

Directions

1. In a large skillet, Sauté the white rice, onion, garlic in the canola oil until the onion is tender and the rice is opaque.
2. Mix in the vegetable stock, cayenne pepper and the salt to the skillet. Bring the water to a boil.
3. Close the skillet and lower the heat. Simmer for about 20 minutes or until all of the water is consumed.
4. Mix the vegetables and tomatoes. Close the pan and let the rice to sit for about 5 minutes. Turn of the heat. Spread the rice with parsley and green onions.
5. You can serve it with potato wedges if you like.

You can combine this Mexican rice with our Tortilla Soup Recipe

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