Best 5 Mexican Rice With Green Peppers And Onion My Own__bebita Recipes
In the vibrant landscape of Mexican cuisine, a symphony of flavors and textures awaits your palate. Among the many culinary delights, Mexican rice stands tall with its unique blend of spices, vegetables, and fluffy grains. This flavorful dish is a staple in Mexican households, often gracing tables at special gatherings and everyday meals alike. Join us on a culinary journey as we explore the secrets behind this beloved dish, discovering variations that cater to diverse tastes and preferences. From the classic Mexican rice with its vibrant medley of green peppers and onions to the tantalizing aroma of poblano peppers and corn, each recipe promises an unforgettable experience. Let your taste buds embark on an adventure as we unveil the culinary treasures of Mexican rice.
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MEXICAN RICE WITH GREEN PEPPERS AND ONION (MY OWN)__BEBITA
I am making this today for our Game Day Carne Asada!! Its my own way of cooking my rice, enjoy!
Provided by Martha Aguirre
Categories Rice Sides
Time 30m
Number Of Ingredients 8
Steps:
- 1. Add oil to pan let it heat, add rice and cook until lightly browned, keep an eye on it so it will not burn (stirring frequently)when its lightly browned add onion and green peppers stir. Add tomatoe sauce, water, salt and pepper in this order.. bring to a boil. Lower temperature once it boils cover and leave covered for 20 minutes. DO NOT STIR OR OPEN LID until done!
MEXICAN RICE
This easy mexican rice side dish is made with rice, onion, green bell pepper, garlic, tomatoes, and spices. It is way better than a lot of the rice served in many restaurants in my opinion, and couldn't be easier!
Provided by Jake Wheeler
Categories Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy skillet saute onion, green bell pepper and garlic in oil 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.
Nutrition Facts : Calories 151, Fat 2, SaturatedFat 0.3, Sodium 528.2, Carbohydrate 29.5, Fiber 1.6, Sugar 2.5, Protein 3.7
EASY AUTHENTIC MEXICAN RICE
This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family's taste. Use chicken stock in place of water for even more savory flavor.
Provided by PattyBluebird
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
- Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 21.1 g, Fat 7.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 124.1 mg, Sugar 1.5 g
MEXICAN RICE III
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.
Provided by ALANASMOM
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 158 calories, Carbohydrate 29.1 g, Cholesterol 1.4 mg, Fat 2.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 630.6 mg, Sugar 1.6 g
MEXICAN RICE
This is an easy and tasty recipe for Mexican rice. You can add some frozen peas and diced carrots (3/4 c.) when you add the water, if you like.
Provided by Pesto lover
Categories Long Grain Rice
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash and drain rice.
- Put peeled onion and bell pepper in food procesor and pulse until it is in very small pieces.
- Put olive oil in pan and saute drained rice for a couple of minutes.
- Add onion and bell pepper mix and saute for about 1 minute.
- Add water, bouillon power, tomato sauce, chili powder, cumin, garlic powder and frozen peas & carrots.
- Boil at med-high heat until water is down to just below the level of the rice. You should still see some bubbling on the surface. This takes about 10 minutes. Cover pan, turn burner down immediately to simmer and leave for 10 minutes more. Turn off heat and leave rice sitting on the burner for at least 10 minutes, undisturbed and covered. Fluff and serve.
Nutrition Facts : Calories 218.9, Fat 2.9, SaturatedFat 0.5, Cholesterol 0.1, Sodium 342.4, Carbohydrate 43.4, Fiber 2.1, Sugar 2.6, Protein 4.6
Tips:
- Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your Mexican rice. Look for ripe tomatoes, crisp onions, and fluffy rice.
- Don't be afraid to experiment with different ingredients. There are many ways to make Mexican rice, so feel free to add your own personal touch. Try using different types of rice, beans, vegetables, and spices.
- Cook the rice until it is tender but still has a slight bite to it. Overcooked rice will be mushy and unpleasant.
- Serve the rice immediately. Mexican rice is best when it is fresh and hot. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Mexican rice is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is easy to make and can be tailored to your own personal taste. With a few simple tips, you can make the perfect Mexican rice every time.
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