Mexican rice recipes are a must for anyone creating and exciting dish from south of the border. They are quite different than other rices dishes in the world. Mexican rice recipes usually include spices from the areas of Mexico to spice up the flavor. Often times, commercial food businesses have their own unique Mexican rice recipes in an effort to have you come
back time and again to enjoy their unique blend of rice.
Not So Mexican Rice Recipe
Ingredients:
• 1/3 cup wild rice
• 1 cup minute rice
• 2 cups water
• 2 tbsp butter
• 1 tbsp chicken buillion powder
• 1 1/2 tsp salt
• 1 tsp ground tumeric
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp ginger
How to:
Add all ingredients in a medium sized sauce pan. Blend in both rices, butter and water. Boil the mixture and stir
occasionally. Cover sauce pan. Cook slowly 8-10 minutes. Serves 3 guests.
Mexican Rice Recipe
Ingredients:
• 2 cups long grain rice
• 1/4 cup peanut oil or 4 tbsp butter plus 2 tbsp oil
• 1 large chopped onion
• 4 cloves sliced garlic
• salt and pepper
• 4 cups chicken stock
• 1 1/2 cups fresh tomatoes
• 1/2 box frozen green peas
• coriander
How to:
• In a saucepan, heat the oil
• Add onions, garlic, salt & pepper and saute until desired texture.
Mexican Green Rice
Ingredients:
• 2 cups long grain rice
• 1 can Mexican green tomatoes
• 1 clove garlic
• 1 large chili poblano - fresh or canned
• 2 tbsp butter
• 1/4 cup chopped coriander
• 1 small chopped onion
• 4 cups prepared chicken buillion/stock
• 2 tsp cumin
• salt & pepper
How to:
• In a food processor, process the green tomatoes
• Add in parsley, (save a bit for garnish) garlic and chili
• Blend and process for a few seconds till pureed
• Melt butter in a pan, add chopped onions and sauté till onions is wilted
• Add rice to pan, mix in and sauté till rice turns golden
• Add pureed mix into rice and cook over medium heat for 5 mins
• Add chicken stock, cumin, salt & pepper and bay leaf
• Bring to a boil
• Cover and lower heat to simmering, cook for 20 mins or till liquid is absorbed
• Discard bay leaf
• Serve with chopped parsley
