Best 5 My Own Mexican Rice Recipes
**Mexican rice**, a vibrant and flavorful dish, is a staple in Mexican cuisine. It's commonly served as a side dish to accompany main courses like tacos, burritos, enchiladas, and grilled meats. This versatile dish can also be enjoyed as a main course on its own. This recipe collection presents a variety of Mexican rice recipes that cater to different preferences and dietary needs. From classic to vegetarian and vegan options, each recipe offers a unique take on this beloved dish.
The classic Mexican rice recipe starts with fragrant long-grain rice, sautéed with aromatic onions and garlic. It's then simmered in a flavorful broth infused with tomatoes, peppers, and a blend of Mexican spices, resulting in a vibrant and savory dish. For a vegetarian twist, the recipe includes a version made with a combination of bell peppers, corn, and black beans, offering a colorful and nutritious option.
For those following a vegan diet, the recipe collection features a vegan Mexican rice recipe that uses vegetable broth and omits dairy products. This version is just as flavorful and satisfying as the traditional one, and it's perfect for those with dietary restrictions or those looking for a plant-based alternative.
Additionally, the collection includes a recipe for brown Mexican rice, which offers a healthier choice with its whole-grain goodness. This recipe uses brown rice instead of white rice, resulting in a dish that's higher in fiber and nutrients.
With its vibrant colors, enticing aromas, and delicious flavors, Mexican rice is a dish that captivates the senses and tantalizes the taste buds. Whether you're looking for a classic, vegetarian, vegan, or healthier option, this recipe collection has something for everyone to enjoy.
AUTHENTIC MEXICAN RICE
The BEST, truly authentic Mexican Rice is so easy to make, and a necessary side dish for all of your favorite Mexican recipes.
Provided by Lauren Allen
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
- In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
- Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
- Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.
Nutrition Facts : Calories 275 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, Sodium 394 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MEXICAN RICE
This recipe is a zippy, flavorful south-of-the-border side dish. My family always requests this rice when I'm making a Mexican dinner.-Pattie Hess, Grabill, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a saucepan over medium heat, bring water, salsa and bouillon to a boil. Stir in rice; remove from the heat. Cover and salt stand 6-8 minutes or until liquid is absorbed. Fluff with a fork.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
MEXICAN RICE II
This is a wonderful side dish for any Mexican dinner.
Provided by Mommyto2
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
- Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Nutrition Facts : Calories 291 calories, Carbohydrate 42.4 g, Cholesterol 2.5 mg, Fat 11 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 1095.6 mg, Sugar 2.4 g
MY VERY OWN MEXICAN RICE
My family asks me to make this side dish when I am serving either tamales or tacos. This rice is very flavorful and easy!
Provided by Tara Caputo
Categories Rice Sides
Time 30m
Number Of Ingredients 8
Steps:
- 1. 1. In a stockpot add oil (medium heat) until oil gets hot, add rice and fry until lightly browned about 10 minutes, before rice is just about done add onion. Make sure to stir rice constantly to prevent burning.
- 2. 2. When rice is lightly browned add tomato sauce and enough water just to cover rice. Add to that salt, pepper,garlic powder,sazon and cumin. Stir. Bring to boil.
- 3. 3. Once rice is boiling, cover and cook approximately 15 minutes until water is absorbed (do not open lid while rice is cooking or stir rice while cooking).
- 4. 4. When rice is cooked remove from heat and allow 10 minutes before taking off cover. After 10 minutes serve and enjoy!
MY OWN MEXICAN RICE
I kind of made this up from all different recipes, and it met our needs...it's light and and the aroma from the basil and rosemary is "outta-sight! A great side dish for Mexican/Southwestern meals (or Vegans!)
Provided by HEP MEP
Categories Rice
Time 45m
Yield 3-5 serving(s)
Number Of Ingredients 12
Steps:
- Sauté green peppers, onion, and garlic in oil in a frying pan or electric skillet with rosemary and basil until vegetables are tender.
- Stir in rice, tomato, salt, pepper and picante to taste- cook and stir for about 5 minutes.
- Add water; cover and cook on low till rice is done, stirring occasionally.
Tips:
- Use day-old rice. This will help the rice to be less sticky and more fluffy.
- Rinse the rice well before cooking. This will remove the starch and help the rice to cook evenly.
- Use a heavy-bottomed pot or pan to cook the rice. This will help to distribute the heat evenly and prevent the rice from burning.
- Bring the rice and water to a boil, then reduce the heat to low and simmer for 18 minutes. Do not lift the lid during this time.
- Once the rice is cooked, remove it from the heat and let it rest for 5 minutes before fluffing with a fork.
- To make the Mexican rice, add the cooked rice, salsa, corn, black beans, and cilantro to a large bowl and stir to combine.
- Season the rice with salt, pepper, and chili powder to taste.
- Serve the Mexican rice immediately or store it in the refrigerator for up to 3 days.
Conclusion:
This Mexican rice is a delicious and easy-to-make side dish that is perfect for any occasion. It is also a great way to use up leftover rice. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you are looking for a quick and easy side dish, give this Mexican rice a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #side-dishes #rice #american #mexican #southwestern-united-states #easy #vegan #vegetarian #dietary #free-of-something #pasta-rice-and-grains #3-steps-or-less
You'll also love
