Mexican Food Recipes

I'm looking for a recipe that I believe is a Mexican dish and I forget what it's called. You mix ground beef, pine nuts, yellow raisins, and some other stuff like spices…and put the cooked mixture on top of a bed of rice. Anyone know?

Picadillo:
1 tablespoon olive oil
2 pounds lean ground beef
1/2 cup chopped white onion chopped
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/2 tablespoon chopped garlic
3 bay leaves
1 teaspoon toasted ground cumin
1/4 cup sliced green olives
1/4 cup sliced almonds, toasted
1/4 cup golden raisins
3/4 cup tomato paste
1/4 cup parsley, chopped
Salt and pepper

Begin by heating a medium Dutch oven over high heat. Add a tablespoon of olive oil and the ground beef; be sure to distribute it evenly throughout the pan. Allow to brown on the bottom without moving it for 5 minutes. As the meat begins to loose its red tint start mixing in onion, peppers, garlic, bay leaves and cumin. Let it cook for 7 minutes until the vegetables become translucent. Then add olives, almonds, raisins, tomato paste and parsley. Make sure to mix it thoroughly with a spoon so that the tomato paste is well incorporated. Season to taste with salt and pepper.

hello my mom makes this rice that has tomato sauce and bullion added to it. I just don't know how to make it do you?

I make a Mexican rice every week or two but am not happy with the recipes–sometimes it's perfect and other times too sticky or gloppy. This recipe is on my 'to do' list for next time because it seems to address those problems. Enjoy!

Mexican Rice Recipe

SERVES 8 -10
12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups broth or boullion and water
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime
.Adjust rack to middle position and preheat oven to 350.
.Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
.Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
.Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
.Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
.Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
.Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
.Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
.Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

http://www.recipezaar.com/Mexican-Rice-117892

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ok I'm trying to figure out how to make mexican rice . The kind they use in say burittos anyway any help is appreciated thanx.

This recipe is for one cup of rice:

Chop up 1/2 a medium onion. Saute in a pot with some canola oil. While the onion is cooking, chop up 2 cloves garlic. When the onion is translucent add the garlic. Saute this for a minute or until you smell the garlic. Add 1 cup of rice and stir together. Brown the rice for a couple of minutes. Add 1 can (8oz.) tomato sauce. Using the same can add 2 of water. Next add 1 cube of chicken bouillon, black pepper, cumin(powder) and a dash of salt.
Bring to a boil and then cut it down to a simmer, cover tightly with lid and let cook for 15 minutes. In this time do not lift lid. After the 15 minutes remove from heat and let rest 5 minutes, DO NOT remove the lid until the 5 minutes are up. After, serve and enjoy with some re-fried beans and Chile Verde or how ever you want.

Get some white rice and oil. Put a little oil in the pan (about 4 tblsps)(maybe more depending on who big of a pan youre using) Let the rice brown a little bit (tan it), then when you do that, pour a can of tomato sauce in, salt pepper,(to your taste),comino, and I use a little bit of oregano. Add water so that the rice gets soft. When it starts to get soft I usually throw in some jalepenos to boil with the rice.And I usually put it to low heat and cover it with a lid and let it get soft on its own. Hope that helped

Well Im hungry and want to try something new for my mom…. Can I get some rtips?

I make Mexican rice a lot:

About 1 cup white rice.
Slice or two of onion.
Fresh garlic cube.
Vegetable oil (enough to cover bottom of pot)
Knorr chicken, and tomato cubes (one each)
And one Romano tomato (not sure if i spelled correctly).

In pot fry rice in oil until brown.

In blender blend tomato with onion, garlic and cubes and salt to taste. Also adding water until 2 to 3 cups line.

When rice is brown add mixer from blender.
Cover and let simmer on medium low, adding more water from blender as needed.

For best results do not stir!

PS this is the red rice recipe, you can also make the white rice recipe by leaving out the tomato and tomato flavored Knorr cubes and adding one more chicken flavor cubes to make two cubes all together.

Sometimes i like to add a veg like corn or green peas to the rice (very good)!

Really easy mexican rice side dish

Duration : 0:3:50

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Technorati Tags: cooking, MEXICAN, recipes, RICE

what is the secret? is it the skillet? the brand of rice? chicken broth…..what?, only respond if you have had compliments on your rice.

Spanish Rice

A must with southwestern dishes of all kinds. Simple to make and holds up well in the refrigerator for leftovers.

Makes 4 servings

Ingredients:

2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, white, long grain
1/2 cup tomato juice
1 cup water
2 chicken bouillon cubes
3 dashes bottled hot pepper sauce
2 teaspoons chili powder
1 pinch black pepper
1 Roma tomato, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons green bell peppers, chopped

Preparation:

In a saucepan that has a tight fitting cover, melt the butter and sauté the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder, and black pepper.

Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover, and go away for 25 minutes.

Do not stir, do not look under the lid, do not worry !!

Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on quickly.

Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes.

Now… If you didn't cheat and if you didn't worry, your Spanish rice should be perfect. Stir in the tomatoes and peppers and serve with a smile. If you did cheat…Well, Shame on you !!!

SPM and Tupac -Red Beans and Rice, WytePac47 Raps

ZShare Downloadable Link( Fast And Easy):

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http://www.myspace.com/wytepac47raps

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Learn how to roast red rice for chile rellenos with expert cooking tips in this free Mexican cuisine video clip.

Expert: Tünde Mándly
Bio: Manager Tünde Mándly together with the chef Gábor Gödri work at the Iguana Bar & Grill – La Cantina de Budapest, specializing in authentic Tex-Mex cooking.
Filmmaker: Paul Volniansky

Duration : 0:1:4

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z

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