Mexican Rice Recipe
Easy Mexican Rice Recipe1/4 cup chopped cilantro
1 cup long grain rice
1/4 tsp ground cumin
1/2 tsp salt
1 tbsp vegetable oil
1/4 cup chopped onion
2 cups chicken stock
1 small tomato, chopped
1 clove garlic, minced
Heat oil in heavy saucepan and cook rice over medium heat for 1 minute, stirring without browning the rice. Carefully add liquid and remaining ingredients and bring to a boil. Reduce heat to low, cover pot and continue cooking 15 to 20 minutes. Let sit for 5 minutes. Before serving, fluff rice mixture to mix all ingredients together.
Arroz Mexicana - Rice Recipe1/2 pound fresh mushrooms, thinly sliced
1 tbsp ground cumin
1 1/3cups uncooked rice
1 tsp ground coriander
1 each, diced: medium onion and garlic clove
2 beef bouillon cubes dissolved in 2 cups water
1 tbsp minced parsley, fresh or dried
3 tbsp cooking oil or shortening
1(8-ounce) can tomato paste
Fry rice in oil in large skillet over medium heat until an opaque yellow, stirring to prevent burning. Add onion and garlic; saute until transparent. Add bouillon. Stir in tomato paste, parsley, mushrooms, cumin and coriander. Reduce heat to simmering, cover pan and simmer 20 minutes or until all water is absorbed.
Mexican Rice Recipes2 cups chicken broth
1 cup diced tomatoes
2 cups long-grain white rice
2 oz lard or chicken fat, or less as needed
1 teaspoon minced garlic
1 teaspoon salt
1 cup tomato juice
1 tablespoon chopped parsley
1 large onion, chopped
1 dash white pepper
Saute onion and rice in lard until lightly browned, 6 to 10 minutes, stirring constantly. Turn into baking dish or casserole.
In a large saucepan, combine chicken broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. Bring to boil. Add broth mixture to rice mixture.
Cover and bake at 350-degrees F for 20 to 30 minutes or until rice is fluffy. Use fork to fluff rice. Let set 15 minutes before serving.
