An easy to make Mexican rice with tomatoes, the traditional flavor and spices.
3 tablespoons vegetable oil
1 cup of cooked rice long
1 teaspoon garlic salt
1 / 2 teaspoon ground cumin
1 / 4 cup chopped onion
1 / 2 cup tomato sauce
2 cups chicken broth
Directions
In a large saucepan, heat the oil over medium heat. Add rice and cook, stirring constantly, until puffed rice and gold.
While rice is cooking, sprinklewith salt and cumin.
Stir the onions and cook until soft. Stir in tomato sauce and bring the chicken stock, kitchen. Reduce the heat to a minimum. Cover and cook for 20 to 25 minutes. Before serving, fluff with a fork.
=> Mexican Rice Recipe: Mexican Fire Rice
This rice can be made spicy hot or mild.
2-2/3 cups water
1-1/3 cups long grain white rice also
1 tennis pounds pork breakfast sausage
1 (16 ounce) jar spicy
1 (8 oz)Container sour cream
8 ounces Cheddar cheese, shredded
Directions
In a medium saucepan, bring water to a boil. Mix the rice. Reduce heat and cover. Boil 20 minutes.
Preheat oven to 350 degrees.
In a skillet, frying pan, cook the sausage over medium heat evenly browned.
In a medium casserole dish, combine the cooked rice, cooked salami, hot sauce and sour cream. Sprinkle Cheddar cheese on top.
Bake 20 minutes until the cheeseBlowjob throws.
=> Mexican Rice Recipe: Mexican rice with sour cream
Here is a creamy version of a traditional favorite.
1 cup raw long-grain white rice
1 (14 ounce) can chicken broth
1-1/2 cups reduced-fat sour cream
1 (4 ounces) diced green chilies are
1 cup Monterey Jack cheese, divided
1 (8.75 ounce) can drained whole kernel corn,
1 / 4 cup chopped fresh cilantro
Salt and pepperTaste
Directions
Preheat oven to 350 degrees. 1-1/2 fat easily a casserole type liter.
In a large pot, bring the rice and chicken broth to a boil. Reduce the heat to a minimum. Cover and simmer for 20 minutes.
In the pot with the cooked rice, mix the sour cream, green chiles, 1 / 2 cup Monterey Jack cheese, corn and coriander. Season with salt and pepper. Transfer to the oven prepared pan. Sprinkle over remaining cheese.
Bake covered for 30 minutes, untilthe cheese is bubbly and light brown.
=> Mexican Rice Recipe: Mexican Vegetable Rice
This version of Mexican rice has a nice mix of vegetables.
2 tablespoons canola oil
1 cup chopped onion
2 teaspoons minced garlic
1-1/2 cups rice
1-1/2 teaspoons salt
3 / 4 teaspoon cayenne pepper
3 cups vegetable broth
1 (10 oz) pkg. mixed frozen peas and carrots, thawed
1-1/2 cups tomatoes, cored and diced
2Tablespoons chopped fresh parsley
2 onions, chopped
Directions
In a large skillet, sauté onion, garlic and rice with canola oil until the onion is soft and the rice is opaque. Add salt, cayenne pepper and vegetable broth in the pan. Bring the liquid to boil. Cover the pan and take the heat to a minimum. Boil 20 minutes or until all liquid is absorbed.
Add the vegetables and tomatoes. Cover and let the rice sit for 5Minutes. Turn off the fire. Sprinkle the rice with green onions and parsley.
