How to Make perfect Mexican Rice

The underground to making exquisite Mexican rice begins with the rice. Mexican rice does not consist of tomato sauce. To make the rice you will need; long grain rice, oil, garlic, tomatoes, onion, green bell pepper and chicken broth.

You will want to get ready your chicken broth in advance. You can use chicken base, Knorr chicken base cubes, or canned chicken broth.

Rice

Roast one or two medium size tomatoes to remove the skin and chop into small pieces. Depending upon your taste, finely chop 2 to 3 cloves of garlic, ½ of a medium size onion and a small green bell pepper.

Place about ¼ Cup of oil in a mid-size saucepan. When the oil is hot, add 1 ½ Cups of long grain rice. Fry the rice until it becomes light brown in color. Add about 2 ½ Cups of chicken broth.

Salt to taste. Beware if you are using chicken base or cubes. They often consist of a lot of salt. You can always add salt before serving.

Slowly add the rest of the ingredients and stir to just enough to mix all together. Turn burner down to low and place a lid on the pan. Let simmer until the rice is tender. Turn burner to off and let sit for five minutes. You never want to stir the rice. Take a fork and gradually fluff the rice, before serving.

If you want to cut the cooking time in half, you can use precooked rice. Effect the same instructions. Do not use instant rice!

Now you are ready to serve.

How to Make perfect Mexican Rice

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Secrets to Mexican Rice 101 - An Introduction to Cooking Rice

If you have ever eaten at a Mexican restaurant, you have probably had a version of Mexican rice. This tomato and spice flavored rice has become a permanent fixture in Mexican cuisine. It was not always so, however. Rice did not grow in Mexico originally. It was introduced to Mexico from the Philippines. The Spanish found that rice grew very well around Veracruz and the rest is history.

Mexican Rice Customs

Rice

Rice is traditionally served at midday in Mexico. It is usually served with beans or fish. The rice and beans you get in restaurants are not how they are served in Mexico. Learning more about traditional Mexican food will really open your eyes. Mexican cuisine uses rice in many ways beyond the savory rice discussed here. They also use it in cakes, desserts and horchata, a tasty drink.

Rice is often prepared in pilaf style in Mexico. Rice is browned first and then simmered in broth. Additional flavor is added from onions, chilies, and carrots that cook with the rice. Some regions in Mexico favor a creamier rice that resembles risotto.

Equipment for Cooking Mexican Rice

A cazuela is a clay vessel that was traditionally used to cook rice. It gives the rice an earthy flavor. Rice is soaked first, drained, and then fried until it is brown. Broth or other liquid is added so the rice can simmer until it is done.

Mexican rice should be fluffy. To make your rice turn out fluffy, rinse the uncooked rice in a colander until the water is no longer cloudy. Rinsing gets rid of excess starch that makes rice sticky. You can also soak your rice ahead of time. This helps lower your cooking time and helps the rice absorb more flavor from the broth and vegetables that are cooked with it. In Mexico, a long grain rice is the preferred variety, but medium grained rice works well too.

What to do With Leftovers

When you have leftover rice, just freeze it. Take a sheet of heavy duty aluminum foil and spread the rice out in a thin sheet. Seal up the foil and place it in the freezer. When you want to use it again, just pop it in the oven at 350 degrees Fahrenheit to reheat it. You do not need to thaw it first.

When you choose a Mexican rice recipe, follow the directions carefully for the best results. You may be adding ingredients like olive oil, carrots, parsley, and chilies. They will add a lot of flavor to your finished meal. Serve up your rice with a simply prepared fish or other entre.

Taking the time to learn how to prepare Mexican rice will add a lot more authenticity to your Mexican cooking. With some practice, you will be able to make a nice Mexican rice without even thinking twice. Your family will love the richness of the flavor. It is a nice change from pasta or potatoes.

Secrets to Mexican Rice 101 - An Introduction to Cooking Rice

The great thing about Cinco de Mayo is that every family makes their favorite Mexican foods to celebrate with and traditional Cinco de Mayo food is whatever you want to make. There are no traditional foods associated with these festivities so you can make whichever Mexican dishes tantalize your taste buds. Mexican recipes are as easy to make as they are great tasting. As the mother of four boys I can tell you Mexican food is a favorite in our house.

MexicanFoodRecipes.org - When it has to be Real Authentic Mexican Food.

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Authentic Mexican Rice Recipes - Simple Mexican Rice

An easy to make Mexican rice with that traditional tomato flavor and spices.

3 tablespoons vegetable oil

Rice

1 cup uncooked long-grain rice

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/4 cup onion, chopped

1/2 cup tomato sauce

2 cups chicken broth

Directions

In a large saucepan, heat up oil over medium heat. Add rice and cook, stirring constantly, until rice is puffed and golden.

While the rice is cooking, sprinkle with salt and cumin.

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.

=> Mexican Rice Recipe: Mexican Fire Rice

This savory rice can be made hot or mild.

2-2/3 cups water

1-1/3 cups uncooked long grain white rice

1 pound ground pork breakfast sausage

1 (16 oz.) jar picante sauce

1 (8 oz.) container sour cream

8 ounces Cheddar cheese, shredded

Directions

In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat and cover. Simmer for 20 minutes.

Preheat oven to 350 degrees.

In a skillet pan, cook the sausage over medium heat until evenly browned.

In a medium baking dish, combine the cooked rice, cooked sausage, picante sauce and the sour cream. Sprinkle Cheddar cheese on top.

Bake for 20 minutes until cheese is bubbly.

=> Mexican Rice Recipe: Mexican Rice with Sour Cream

Here's a creamy version of the traditional favorite.

1 cup uncooked long grain white rice

1 (14 oz.) can chicken broth

1-1/2 cup reduced fat sour cream

1 (4 oz.) can diced green chili peppers

1 cup shredded Monterey Jack cheese, divided

1 (8.75 oz.) can whole kernel corn, drained

1/4 cup fresh cilantro, finely chopped

Salt and ground pepper to taste

Directions

Preheat oven to 350 degrees. Lightly grease a 1-1/2 quart casserole dish.

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low. Cover and simmer for 20 minutes.

In the pot with the cooked rice, stir in the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn and the cilantro. Season with salt and pepper. Transfer to the prepared baking dish. Sprinkle on remaining cheese.

Bake uncovered for 30 minutes until the cheese is bubbly and light brown.

=> Mexican Rice Recipe: Mexican Vegetable Rice

This version of Mexican rice features a nice mix of vegetables.

2 tablespoons canola oil

1 cup onion, diced

2 teaspoons garlic, minced

1-1/2 cups white rice

1-1/2 teaspoons salt

3/4 teaspoon cayenne pepper

3 cups vegetable stock

1 (10 oz.) pkg. frozen mixed peas and carrots, thawed

1-1/2 cups tomatoes, deseeded and diced

2 tablespoons fresh parsley, chopped

2 green onions, chopped

Directions

In a large sauté pan, sauté the onion, garlic and rice in the canola oil until the onion is soft and the rice is opaque. Add in the salt, cayenne pepper, and the vegetable stock to the pan. Bring the liquid to a boil. Cover the pan and reduce the heat to low. Simmer for 20 minutes or until all of the liquid is absorbed.

Add the vegetables and tomatoes. Cover the pan and allow rice to sit for 5 minutes. Turn off the heat. Sprinkle the rice with green onions and parsley.

Authentic Mexican Rice Recipes - Simple Mexican Rice

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How to Make Perfect Mexican Rice

The secret to making perfect Mexican rice begins with the rice. Mexican rice does not contain tomato sauce. To make the rice you will need; long grain rice, oil, garlic, tomatoes, onion, green bell pepper and chicken broth.

You will want to prepare your chicken broth in advance. You can use chicken base, Knorr chicken base cubes, or canned chicken broth.

Rice

Roast one or two medium size tomatoes to remove the skin and chop into small pieces. Depending upon your taste, finely chop 2 to 3 cloves of garlic, ½ of a medium size onion and a small green bell pepper.

Place about ¼ Cup of oil in a mid-size saucepan. When the oil is hot, add 1 ½ Cups of long grain rice. Fry the rice until it becomes light brown in color. Add about 2 ½ Cups of chicken broth.

Salt to taste. Beware if you are using chicken base or cubes. They often contain a lot of salt. You can always add salt before serving.

Slowly add the rest of the ingredients and stir to just enough to mix everything together. Turn burner down to low and place a lid on the pan. Let simmer until the rice is tender. Turn burner to off and let sit for five minutes. You never want to stir the rice. Take a fork and gently fluff the rice, before serving.

If you want to cut the cooking time in half, you can use precooked rice. Follow the same instructions. Do not use instant rice!

Now you are ready to serve.

How to Make Perfect Mexican Rice

James Donaldson has been writing about cooking for the past four years. He also likes to write about men's apparel, such as how to find great suit jackets and why you should wear linen suits during the summer.

James Donaldson

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Awesome Mexican Chicken Recipes - Quick Jalapeno Chicken and Rice

Here is a lean, healthy chicken dish with a bit of spice that makes a great Mexican style meal for casual dinner nights. You can make this meal in about 30 minutes, which makes meal preparation a snap.

To make this dish you'll need: frozen, boneless chicken breasts, instant rice, olive oil, minced garlic, reduced sodium chicken broth, a can of black beans - rinsed and drained, minced jalapeno pepper, ground cumin and chopped fresh cilantro.

Run 4 frozen chicken pieces under cold water for 1 to 2 minutes to remove ice.

In a large nonstick skillet pan, heat up 1 tablespoon of olive oil along with 1 teaspoon of minced garlic. Add in the chicken pieces and cook over medium heat for 4 to 6 minutes, or until the chicken is lightly browned.

Stir in 2 cups of reduced sodium chicken broth, 1 can of black beans, 1 or 2 teaspoons of minced jalapeno pepper and 1/2 teaspoon of ground cumin. Cover the pan and simmer for 10 to 15 minutes, or until chicken juices run clear.

Stir in 2 cups of instant rice and cover again. Let chicken sit for 5 minutes.

Sprinkle fresh cilantro over chicken dish and serve with salsa and lime wedge (optional) for an authentic Mexican presentation.

Makes 4 servings.

Bonus Recipe: Mexican Corn Bread

For this recipe you'll need: whole wheat flour, cornmeal, sugar, baking powder, chili powder, frozen corn, 1 egg, skim milk and spicy nacho dip.

Preheat oven to 325 degrees.

Prepare a 8x8-inch glass baking dish with nonstick cooking spray.

In a large bowl, combine 1 cup of whole wheat flour, 1 cup of cornmeal, 2 tablespoons of sugar, 1 tablespoon of baking powder and 2 teaspoons of chili powder.

Stir in 1 cup of frozen corn and keep stirring until the corn is well coated.

In a small bowl, combine 1 egg, 3/4 cup skim milk and 3/4 cup spicy nacho cheese dip. Stir until well blended. Stir the egg mixture into the corn mixture just until moistened. Be sure not to over mix. Pour cornbread mixture into prepared baking dish.

Bake for 25 minutes or until cornbread is a golden brown color. Let stand for 10 minutes out of the oven.

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How to Make Perfect Mexican Rice

The secret to making perfect Mexican rice begins with the rice. Mexican rice does not contain tomato sauce. To make the rice you will need; long grain rice, oil, garlic, tomatoes, onion, green bell pepper and chicken broth.

You will want to prepare your chicken broth in advance. You can use chicken base, Knorr chicken base cubes, or canned chicken broth.

Roast one or two medium size tomatoes to remove the skin and chop into small pieces. Depending upon your taste, finely chop 2 to 3 cloves of garlic, ½ of a medium size onion and a small green bell pepper.

Place about ¼ Cup of oil in a mid-size saucepan. When the oil is hot, add 1 ½ Cups of long grain rice. Fry the rice until it becomes light brown in color. Add about 2 ½ Cups of chicken broth.

Salt to taste. Beware if you are using chicken base or cubes. They often contain a lot of salt. You can always add salt before serving.

Slowly add the rest of the ingredients and stir to just enough to mix everything together. Turn burner down to low and place a lid on the pan. Let simmer until the rice is tender. Turn burner to off and let sit for five minutes. You never want to stir the rice. Take a fork and gently fluff the rice, before serving.

If you want to cut the cooking time in half, you can use precooked rice. Follow the same instructions. Do not use instant rice!

Now you are ready to serve.

James Donaldson has been writing about cooking for the past four years. He also likes to write about men's apparel, such as how to find great suit jackets and why you should wear linen suits during the summer.

James Donaldson

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3 New Ways to Master Authentic Mexican Rice Recipes

Okay, your recalcitrant kids seem completely in thrall to Mexican cuisine, and demand nothing but Mexican bean casserole and Tres Leches cake at the dinner table. You better deal with their intransigence or those delightful family dinner table conversations are sure to be in mortal jeopardy. Authentic Mexican rice recipes hold the key to this rather intractable situation.

Fiery. Feisty. Fabulous

Here's a recipe that not only your kids but also your Hispanic friends will find hard to resist. You'll need:

1 cup long grain white raw rice

2 tablespoons vegetable oil

½ medium onion finely chopped

one-third cup Salsa tomatoes

1 tomato bouillon

3 cups water

Heat oil in a pan on medium heat. When hot, add the rice and allow the oil to coat it. When the rice turns golden brown, add the chopped onions and stir well. Add the Salsa tomatoes when the onions turn brown, stirring constantly. Pour water and sprinkle the chicken-tomato seasoning. Let it boil for about 5 minutes. Cover and cook on medium heat. Allow it to simmer for about 10-15 minutes, or till the rice is soft and tender. Serve hot.

Yummy Mummy

Here's another cracker of a rice recipe that will leave your kids completely in awe of you. The ingredients' include:

1 cup long grain rice

1 tablespoon vegetable oil

2 teaspoons salt

1 teaspoon garlic powder

2 ½ cups cold water

¾ cup tomato sauce

Heat the vegetable oil in a skillet over medium heat. Add rice and cook until golden brown. Mix all the remaining ingredients along with water and bring to a boil. Cover and allow it to simmer until the rice is completely cooked.

Health And Nutrition Back In The Reckoning

If your kids and fresh vegetables stand at polar ends, here a recipe that ensures that their health is not sequestered to the background. It includes:

1 cup diced onion

2 tablespoons canola oil

2 teaspoons minced garlic

1 ½ cups white rice

1 ½ teaspoons salt

¾ teaspoons cayenne pepper

3 cups vegetable stock

1 packet frozen mixed carrot and peas, thawed

1 ½ cups deseeded and diced tomatoes

2 tablespoons parsley and 2 green onions, chopped for garnishing

In a large pan, heat canola oil and add the rice, onion and garlic. Cook till the onions turn soft. Add salt, vegetable stock and cayenne pepper to the rice. Allow the liquid to boil. Cover and allow it to simmer on low heat till the liquid is completely absorbed.

Add the tomatoes and vegetables. Cover the pan and allow the rice to stand for five minutes. Turn off the heat and garnish with green onions and parsley.

Serve hot, and watch how your family becomes delirious with anticipation.

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Best Mexican Chicken Recipes - Chicken Quesadillas With Rice

This is an easy Mexican dish that features chicken, cheese and rice. It's best for a quick lunch or dinner for two.

For this recipe you'll need: frozen chicken breast tenders, a box of Mexican rice, water, black olives, flour tortillas, 1 1/4 cups Mexican style cheese, salsa and sour cream.

Preheat oven to 450 degrees.

Cut chicken into 1-inch pieces.

In a large skillet pan, combine 1 3/4 cups of water, 1 box of Mexican style rice with seasoning packets and chicken pieces. Bring all to a boil. Cover pan and reduce heat to a simmer. Simmer for 10 minutes or until chicken juices run clear.

Fold 1/4 cup of black olives into the rice mixture.

Take six 8-inch tortillas and spray them with nonstick cooking spray. Place 3 tortillas on a baking sheet and top each with 1/3 of the rice/chicken mixture, and 1/3 cup of shredded Mexican cheese. Place remaining tortillas on top and sprinkle with remaining cheese. Bake in oven until lightly browned.

Serve with salsa and sour cream.

Makes 3 servings.

Bonus Recipe: Nacho Macaroni

To make this recipe you'll need: uncooked elbow macaroni, 1 jar nacho cheese dip, skim milk, crushed baked tortilla chips.

Prepare 8 ounces of macaroni according to package directions. Drain noodles and keep them warm.

Preheat oven to 300 degrees. In a large, glass measuring cup, combine the nacho cheese dip and 1/2 cup skim milk. Microwave on high for 2 minutes. Pour warm cheese over prepared macaroni; stir to mix well.

Prepare a 2-quart casserole dish with nonstick cooking spray. Add the macaroni to the casserole dish. Sprinkle 1/4 cup of crushed tortilla chips over macaroni. Bake for 20 to 30 minutes, or until dish is bubbly and a light brown color. Serve hot.

Makes 6 servings.

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