Best Simple Mexican Rice Recipes

SIMPLE MEXICAN RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
• Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.

SIMPLE MEXICAN RICE AND BEAN BAKE

Steps:

• Preheat oven to 350°F.
• Grease an 8in square baking dish.
• Mix rice, egg, 1/2 cup of salsa, 1/2 cup of cheese and chili powder, press into bottom of dish.
• Mix beans and remaining salsa.
• Spoon over rice mixture.
• Sprinkle with remaining cheese.
• Bake 30 minutes.

SIMPLE MEXICAN RICE

Steps:

• Heat oil in a non-stick sauce pan that has a tight fitting lid.
• Add onion and pepper.
• Saute until tender.
• Add rice.
• Saute rice until opaque.
• Add vegetables, bouillon, garlic and water.
• Bring to a boil.
• Keep tightly covered and simmer 15- 20 minutes- do not peek.
• Serve with chopped cilantro on top or mixed in dish.
• Pass the salsa.
• Note, I have used chopped fresh or frozen spinach instead of the frozen vegetables and it was very good.

SO SIMPLE MEXICAN RICE

Steps:

• Heat the oil and butter in a pan on medium heat.
• Add the rice and stir until all the grains are coated with the oil/butter mixture and lightly toasted.
• Add water and tomato bouillon.
• Stir to combine throughly.
• Allow to come to a boil.
• Reduce heat to low and cover. NO PEEKING!
• Simmer for 15-20 minutes or until all water is absorbed.
• Allow rice to rest for 5 minutes after cooking.
• Fluff with a fork and serve!
• Garnish with parsley if desired.

SIMPLE MEXICAN RICE

Steps:

• Drain liquid from 15 oz can of Hunts diced tomatoes with chilis. Pour tomatoes with chilis into food processor and puree. Pour oil into large frying pan and stir fry uncooked rice over medium heat. (It should start to smell like "popcorn" when it is ready for next step. This frying of the rice shouldn't take more than a minute or two.) Add tomato puree and all other ingredients to rice and cook until rice is tender, about half an hour. Water will absorb into rice as it cooks. Keep stirring it to prevent burning on bottom of pan. Reduce temperature after entire mixture has been brought to temperature. When rice is tender and water has been absorbed, set aside to finish absorbing any remaining moisture. (You may have to add a little water as you cook rice due to evaporation to insure that the rice cooks until it is tender.) Stir/fluff when all water is absorbed. Serve hot. (You can not walk away from this rice while it is cooking, or it will burn on the bottom of the pan.)