By Brandy Summers
Article Source: http://EzineArticles.com/906838
easy to make Mexican rice with that traditional tomato flavor and spices.
3 tablespoons vegetable oil
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.
3 tablespoons vegetable oil
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.
Cha...cha...cha...it's chili time!
[http://www.best-chili-recipes.com]
[http://www.best-chili-recipes.com]
Article Source: http://ezinearticles.com/?expert=Brandy_Summers
Article Source: http://EzineArticles.com/906838
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