Mexican Rice
Posted by Darlene at recipegoldmine.com 1/31/2002 10:38 am
1 tablespoon oil
1 1/2 cups long grain rice
3 1/2 cups water
1 tablespoon cumin seed
6 cloves garlic, chopped
1/2 medium onion, chopped
1 can tomatoes
4 teaspoons chicken bouillon
Drain and chop the tomatoes reserving the liquid. Add enough water to equal 3 1/2 cups of liquid total. Dissolve the bouillon in the liquid.
Heat the oil over medium heat in a large frying pan. Add the rice and saute until it puffs up and turns a light golden color. Add the cumin, garlic, and onion. Fry for about 1 minute. Add the tomatoes and fry until any remaining liquid has evaporated stirring constantly. Add the liquid and stir to mix the rice.
Lower the heat and simmer the rice until the liquid level is just below the surface of the rice and holes begin to form in the rice (about 10 - 15 minutes). Cover the pan and continue cooking on very low heat until all the liquid is absorbed (approximately another 15 minutes).
Chicken Taco Rice
1 pound boneless chicken breasts, cut into strips
2 tablespoons vegetable oil
1 (13 3/4 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1 package taco seasoning mix
1 (12 ounce) can corn, drained
1 medium green or red pepper, diced
1 1/2 cups original Minute Rice
1/2 cup shredded Cheddar cheese
Sour cream
Sliced black olives
Heat oil in large skillet or Dutch oven and cook chicken until lightly browned. Add broth, tomato sauce and seasoning mix. bring to a boil. Reduce heat and simmer 5 minutes. Add corn and green pepper, bring to a boil again. Stir in rice. Cover, remove from heat and let stand 5 minutes. Transfer to a casserole dish and cover with shredded cheese. Bake at 350 degrees F for 10 to 15 minutes until cheese has melted. Remove from oven. Sprinkle with olives and serve with sour cream.
Serves 4 to 6.
Arroz Rojo (Red Rice)
Serves 6
2 cups rice
2 carrots
1 small potato
1 cup peas
3 tomatoes
3 cloves garlic
1 piece onion
3 springs parsley
2 cups broth
2 chorizos
3 tablespoons lard
Soak rice in hot water for 20 minutes, rinse, drain and dry. Singe the tomatoes, peel and blend them along with the onion, garlic and add salt to taste.
Peel, dice and cook potatoes and carrots along with peas. Fry the chorizo in the lard, Remove the excess fat and fry the rice until golden. Add pureed tomato. Season to taste and fry until it thickens.
Add one cup cold water and the vegetables, parsley and salt. When all the water is absorbed, add the hot broth, cover and cook over low heat.
Restaurant Mexican Rice
1 (16 ounce) can whole tomatoes, including liquid
1 tablespoon vegetable oil or bacon drippings
1 cup long grain rice
1 cup chopped onion
1/2 cup finely chopped carrots
2 cloves garlic, finely chopped
1 (4 ounce) can chopped green chiles, drained,
or 3 tablespoon finely chopped green bell pepper
1/4 teaspoon cumin powder
1 (14 1/2 ounce) can chicken or beef stock
1 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
Put tomatoes and their liquid into a 1-pint measuring cup. Using the edge of a knife, break tomatoes into bite-size pieces. Set aside.
Heat oil in a large skillet over medium heat. Add rice, stirring frequently, and cook until rice begins to brown. Add onion and carrots and cook until onions begin to soften. Lower heat, if necessary, to prevent rice from getting too dark. Stir in garlic. Add tomatoes and their liquid, green chiles (or peppers), chicken or beef stock, cumin, salt and pepper. Bring liquid to a boil. Reduce heat; cover and simmer until rice is tender and liquid is absorbed, about 20 to 25 minutes.
Makes 4 servings.
Red Rice
1 cup rice
3 tablespoons bacon drippings or vegetable oil
1 onion, chopped, or 5 scallions,
chopped, including green part
1 clove garlic, minced
2 cups hot water
1 (8 ounce) can tomato sauce
Salt, to taste
3 teaspoons chili powder
1/2 teaspoon cumin
Pinch of Mexican oregano
2 beef or chicken bouillon cubes
Pour hot water over rice and let it stand for about 15 minutes. Drain the rice and rinse it well in cold water. Shake the sieve and let the rice drain for a while. Shake the rice to remove any excess water.
In a heavy skillet, brown rice in bacon drippings or oil over low heat. Add remaining ingredients, reduce heat, cover tightly and cook for 20 to 25 minutes.
You may use any mix of the spices you like best.
Montezuma Spanish Rice
1/4 cup vegetable oil
1 medium onion, chopped
1/2 green bell pepper, chopped
1 cup white rice, uncooked
1/2 pound ground beef
2 (8 ounce) cans tomato sauce
1 3/4 cups hot water
1 teaspoon salt
Dash of pepper
1/4 cup diced green chiles
Pour hot water over rice and let it stand for about 15 minutes. Drain the rice and rinse it well in cold water. Shake the sieve and let the rice drain for a while. Shake the rice to remove any excess water.
Brown onion, bell pepper, rice and beef in oil. Add remaining ingredients. Mix well and bring to a boil. Cover tightly and simmer for 25 minute or until rice is tender.
Mexican Red Rice
This is often mistakenly called Spanish Rice in the United States.
2 tablespoons vegetable oil or lard
1 medium onion, minced
2 garlic cloves, minced
1 cup uncooked Basmati or long-grain rice
2 cups chicken stock
2 small plum tomatoes, chopped, or
1/2 cup canned tomato sauce
1 tablespoon ground dried New Mexico chile
3/4 teaspoon salt
Pour hot water over rice and let it stand for about 15 minutes. Drain the rice and rinse it well in cold water. Shake the sieve and let the rice drain for a while. Shake the rice to remove any excess water.
In a saucepan, warm the peanut oil or lard over medium heat. Saute the onion and garlic until softened. Add rice and saute for another couple minutes, stirring to coat all the grains of rice with oil. Pour in the stock, add tomatoes or tomato sauce, sprinkle in the chile and salt, and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook the rice for 15 to 18 minutes, until all the liquid is absorbed.
Remove the pan from the heat and let the rice steam, covered, for 5 to 10 minutes.
Fluff up the rice with a fork and serve warm.
Variation
When the rice has cooked for about 10 or 12 minutes, fold in 1 cup frozen peas and carrots which have been parboiled in salted water for 1 minute, then drained.
Mexican Green Rice (Arroz Verde)
1/8 cup vegetable oil
1 cup Basmati or long-grain rice
2 large poblano chiles, tops removed, seeded, and diced
1 cup fresh cilantro leaves
3 garlic cloves, mashed
1/2 onion, diced
2 tablespoons chicken bouillon granules
Salt
Pepper
1 cup frozen peas and carrots
1 tablespoon butter
In a Dutch oven with a tight-fitting lid, heat oil and saute rice.
In a blender puree chiles, cilantro leaves, garlic, and onion with 2 cups hot water. Strain over the sauteed rice. Add chicken bouillon granules and stir until dissolved. Add salt and pepper to taste. Cover and cook for 20 to 25 minutes until rice is tender.
Meanwhile, cook frozen peas and carrots in lightly salted water for 1 minute. Drain. Add 1 tablespoon butter and garnish rice with them.