Mexican Food Recipes

rice and mexico
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Here's my recipe:

1 cup of rice
2 cups water
1/2 tsp salt
1 tbl tomato paste
1/2 cup minced or finely chopped onion
2 dashes tobasco sauce or a pince of red pepper

Saute onion in olive oil until soft. Add rice and saute for 2 – 3 minutes. Bring water and salt to a boil in a seperate saucepan. Add tomato paste and tobasco (or red pepper) and mix well. Add rice and onion and stir once. Bring back to a boil, cover and turn heat to low. Simmer for 20 minutes. Do not stir it or lift the lid until 20 minutes has passed.
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Spicy Mexican Rice and Corn With Beans:

23 min 3 min prep
5 servings

2 cups white rice
1/2 cup wild rice
2 1/2 cups corn
2 1/2 cups beans, of choice (I use kidney)
5 cups water
1 teaspoon ground cayenne pepper
1 teaspoon red pepper flakes
1/2 teaspoon paprika
1 teaspoon cumin
salt and pepper
butter (I use soy butter… tastes better!)
1 diced tomato (optional)

1. In a rice cooker or pot, cook all the rice, beans and corn in water until done.
2. Add in tomato, cayenne, flakes, paprika, salt and pepper and stir once or twice.
3. Serve with butter and enjoy!
References :
http://www.recipezaar.com/

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.
Enjoy this great Mexican rice recipe.
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