Mexican Food Recipes

My husband and is Mexican and I have attempted to make Mexican rice plenty of times.. I know you fry the rice before you boil it in water.. and I know you add seasoning, tomato.. What else do I need to add to get that real mexican rice flavor???

I’m going to give you the Authentic Mexican Rice recipe. This is how it’s made all through Mexico!

2 medium tomatoes, uncooked, cut in large chunks
1 small onion, uncooked, cut in large chunks
1 clove garlic
1 teaspoon chicken bouillon
2 1/2 cups water

Puree all these ingredients in a blender until smooth: set aside.

In large saucepan, heat 2 tablespoons of vegetable oil. Add 1 cup uncooked long grain rice. Stirring constantly, saute until a golden color. Turn on the fan thing above your stove. Pour pureed tomato mixture in to rice. Season with 1/2 teaspoon salt. Let mixture rice come to a boil. DO NOT STIR! Reduce heat to low: taste tomato broth to check for taste: add more salt if needed. Cover and let simmer 15-20 minutes or until no liquid remains. DO NOT STIR!

Enjoy!

has mexican cream,mexican cheese,homemade green sauce,layered in a pan.then baked in oven.
green sauce is made of chile dulce, chile poblano, chile verde.i dont remember exact instructions..but i know these are the only ingredients…. please help me.

Here are two for you. The first is a good reading of many versions I’ve seen from Mexican sources, but always cooked stove top: no cheese and no oven. The second comes closest to your description, but seems quite americanised by comparison. You might have to hybridise the two..?

Arroz Verde
(Mexican Green Rice)
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Serves 6

1/2 jalapeño pepper, seeds removed
2 fresh poblano chile peppers, inner membrane and seeds discarded
34 cloves garlic
1/2 green (sweet) pepper, inner membrane and seeds removed
2/3 cup packed fresh cilantro, divided
2 tablespoons high-quality vegetable oil
1/2 medium yellow onion
1 cup long-grain brown rice
2 1/4 cups vegetable broth
1/4 teaspoon salt

1. Combine chile peppers, garlic, sweet pepper, 1/2 cup cilantro and onion in blender; pulse until finely chopped but not puréed. Set aside.

2. Add oil to medium saucepan on medium-high heat. Add chile mixture and sauté for 3 minutes. Add rice and sauté until grains are thoroughly coated, about 2 minutes. Add broth and bring to a boil. Stir, reduce heat to low and cover tightly. Simmer 40-45 minutes.

3. Remove pan from heat and let stand for 5 minutes. Fluff with fork and add salt. Garnish with additional cilantro

Green Rice
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1/2 cup thinly sliced green onions with tops
2 tablespoons butter or margarine
1 1/2 cup chicken broth
2/3 cup uncooked long grain rice
1/4 cup finely chopped green pepper
1/4 cup minced fresh parsley
1 dash pepper
1/4 cup shredded cheddar cheese, optional

Directions:

In a skillet, saute onions in butter until tender. stir in the broth, rice, green pepper, parsley and pepper; bring to a boil. Remove from the heat; pour into a greased 1-qt. baking dish.

Cover and bake at 350F for 25 minutes or until rice is tender. Top with cheese if desired; bake 3 minutes longer or until melted.

we’re doing world food day at school. anyone got something good

I’ve got Asian rice recipe (sorry if it doesn’t fit with question, but since its ‘World Food Day’ at school, you might want to try too)

Rice (cooked)
Onions (just enough, about 3 bulbs)
Tomato (about 1-2 should do)
Egg (about 1-2 should do)
Salt
Some oil

This is a very simple Fried rice recipe which almost every Asian knows how to do, and it may be good for your World Food Day.

Fry the onion, add the rice, sliced tomatoes and salt to taste.

Just simply stir fry for about 5 minutes and they are ready to be served.

You might want to add mushrooms, spring onion, some meat or mixed vege too.

Serve with ketchup.

Mexican Rice Recipe
courtesy Emeril Lagasse, 2002

2 tablespoons lard
1/2 cup ground pork
1/4 pound chorizo, halved lengthwise and cut into 1/4-inch pieces
1/2 cup chopped white onions
1/4 cup chopped green bell peppers
2 teaspoons minced garlic
2 cups long grain rice
1 large tomato, peeled, seeded and chopped
4 cups chicken stock, or water
3/4 teaspoon salt
1/2 teaspoon saffron
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh cilantro leaves
1/4 cup chopped green onions

In a medium, heavy saucepan, heat the lard over medium-high heat. Add the pork and cook, stirring until no longer pink. Add the sausages and cook, stirring, for 1 minute. Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, salt, and saffron, and stir well. Bring to a boil. Lower the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes.
Remove from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork. Add the oregano and cilantro, and stir to incorporate.

Turn into a decorative bowl and garnish with the green onions. Serve immediately.

Spanish Rice Casserole:
Paella Recipe courtesy Derek Heim

4 ounces chorizo, cut into brunoise
2 ounces olive oil
6 ounces Spanish onion, cut into brunoise
4 cloves garlic, minced
10 chicken bone-in thighs, quartered
8 ounces tomatoes, peeled, seeded, and cut
1/2 teaspoon Spanish paprika
1 3/4 pounds long-grained rice, soaked in cool water for 30 minutes, then drained
1 1/2 quarts chicken stock, heated to a boil
Salt and ground pepper
1/2 teaspoon saffron, soaked in 1 cup stock for 20 minutes
3 (4-ounce) shell-on lobster tails, quartered
10 snails, cleaned
5 ounces squid, cleaned and sliced into thin rings
10 small clams, scrubbed, opened, and upper shell removed
5 ounces fresh pea pods, washed and trimmed

Preheat oven to 200 degrees F.
In a large braising pan, render chorizo in oil over low heat, creating a flavored oil. Once rendered, heat the flavored oil to almost smoking and saute onions and garlic until translucent.

Add chicken pieces to pan and cook until brown on all sides. Remove chicken from pan and hold at 200 degrees, in the oven.

Add tomatoes to pan with paprika and saute for 2 to 3 minutes. Add drained rice and saute for 3 minutes, stirring frequently.

Return chicken pieces to pan and add boiling stock. Season, to taste, and add saffron stock.

Cover and simmer for 10 minutes. Remove the cover and place all seafood on top. Replace cover and continue to simmer until chicken and seafood are tender and liquid is absorbed by the rice.

Add pea pods to the pan and cook, covered for an additional 2 minutes.

Serve immediately. Plate onto preheated dinner plates being sure each portion has rice, chicken, lobster, snails, squid, and clams.

i would like to know the recipe for Mexican red rice

Ingredients
1 cup uncooked rice (not instant rice)
2 tablespoons oil
2 garlic clove, minced
1 medium white onion, chopped
2 ripe plum tomato, seeded and chopped
1 (8 ounce) can tomato sauce
1 cup chicken broth or beef broth
1 tablespoon chili powder
3/4 teaspoon salt
Directions
1Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
2Add the garlic and chopped onion, and sauté until the onion just begins to brown.
3Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover.
4Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.

It’s really good and I want it at home lol.

Mexican Rice Recipe
# 1 teaspoon of salt

# 1 clove garlic, minced

# 3 tablespoons cooking oil

# 1 cup uncooked rice

# 2 cups chicken broth

# 1/2 cup tomato puree or can tomato

# 1/2 cup chopped bell pepper

# 1/2 cup chopped onion

Instructions:
Heat oil. Add rice and cook until golden. Add & sauté onion, bell pepper, and garlic. Add Salt, tomato and broth in blender. Add to rice, cook until tender and liquid is absorbed.Cooking time 20 minutes over low heat.

I am making it for about 20 people.

first of all rice is asiatic not mexican or spanish and second of all the rice we cook here in mexico is like they said first in oil then until it get’s a little brown a then in the water instead of the consome we put vegetables like: onion, carrot, peas, corn, chayote and pimiento

how do i make it..NOT sticky?

Fry the uncooked rice in a bit of oil until brown before simmering…do not cover when simmering, add spices and enough water or chicken broth to cover rice, simmer over med-med/high heat…when water/broth is evaporated, check rice, if still uncooked, add a bit more water until absorbed. Don’t stir often or the starches will release and become "sticky".

i know how to make it. but i know it could be better

Mexican Rice Excelente
Anyone who knows anything about Mexican rice knows how well it goes with other dishes. This is the perfect side dish for practically anything.

1 cup uncooked rice — your choice
2 cups cold water
2 cloves garlic, minced or crushed
Olive oil
1/2 onion
Coarsely chopped small roma tomato, chopped into about 4 pieces
Hot pepper of your choice, sliced lengthwise
Tomato sauce (I’d say a little less that 1/4 cup)
1 tsp comino seeds (cumin) ground into powder
1 Tbs chicken bouillon
Salt, to taste

Put a little olive oil (Tbs or so) into a medium-sized pot and heat to a medium temperature, add the rice, uncooked, and brown in the oil. Make sure all the rice is lightly coated with the oil. You do not have to stir the rice around very much at first, while browning, but as the rice becomes browner you want to be stirring it around to make sure it all browns evenly and doesn’t burn. It will turn brown, but t’s not burning unless it’s turning dark/black. Towards the end of the browning, add the garlic so that it is sort of sauteed/browned.

Next, dump the water on the rice (it will steam up loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium, and let cook for 20-30 minutes. (Cooking time and temperature varies with your stove. Check after 20 minutes to make sure you don’t burn.)

The essential rule of this recipe is "Do Not Peek" while the rice is cooking.

When it is ready, all the water will be absorbed, the rice will fluff, and each grain will be "split open" because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients.

Goes great with any manner of Mexican beans or as a side dish to Mexican entrees such as tacos, enchiladas, burritos, etc. Also great by itself.

It's called Arroz Blanco and here's the recipe:

Ingredients
2 1/2 cups chicken broth or water
salt
2 tablespoons vegetable oil or olive oil
1 1/2 cups white rice, preferably medium-grain
1 small white onion, chopped
2 garlic clove, peeled and finely chopped
1 tablespoon fresh lime juice
3 tablespoons roughly chopped fresh flat-leaf parsley, for garnish

Directions
*In small saucepan or microwave oven, heat broth or water until steaming.
*Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.
*Cover and keep warm.
*In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.
*When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.
*Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.
*Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.
*Cover and cook over the lowest heat for 15 minutes–temperature should be low enough that only the slightest hint of steam escapes lid.
*Remove pan from heat and let stand covered for 5 minutes.
*Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.
*When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.