This Mexican-style rice recipe is a real lifesaver! If you have at least a cup of rice and a frozen Mexican mixture, then a delicious lunch or dinner will be provided. The dish is vegetarian, easy to prepare and will help to diversify the lean menu.
Of course, it is best to use homemade Mexican mix, prepared for future use from fresh vegetables and carefully packed in a freezer. But at the worst, a convenience store is also suitable. The main thing is that the vegetable mixture is of high quality, so before buying, pay attention to the amount of ice in the package and carefully study the composition. The tastiest thing is rice with a Mexican mixture, which contains asparagus, corn, peas, carrots and bell peppers. If any of the ingredients is not on the label, it can be added separately, in raw form, directly to the pan.
How to Make Mexican Rice
- Rinse thoroughly to wash starch from the cereal, which will prevent the preparation of friable porridge. Water should cease to be painted in milky white color, become completely transparent. Pour the washed rice with cold water so that it covers rice grains by about 1 cm. Immediately add salt and put the stewpan on low heat.
- While rice is cooking, peel and dice a large onion. I pass it in a heated frying pan with vegetable oil. If desired, you can simultaneously add a clove of garlic, chopped with a knife, along with onions.
- As soon as the onion becomes soft and begins to brown, I send the Mexican mixture (frozen) to the pan.
- Fry for about 10 minutes, until vegetables are ready.
- Meanwhile, the rice is already fully cooked. I rinse it in cold water, then throw it into a colander so that all the excess liquid is glass. I combine rice with vegetables in a pan.
- Mix everything, fry for another 1 minute, so that the rice warms up. Add a little ground pepper to taste and remove the pan from the heat.
- I serve the Mexican mixture with rice in a warm form. I put another 1-2 pinches of ground red pepper for spiciness and piquancy, but this supplement is optional, especially if the children will eat the dish.
Rice with a Mexican mixture is crumbly and tasty. Serve it hot, you can heat it directly in the pan or for 1 minute in the microwave at maximum power.
ingredients for 5 servings or - the number of products for the servings you need will be calculated automatically! '>Total:
|Weight of composition:||100 gr|
|B / W / W:||8 / 20 / 72|
|H 28 / C 72 / B 0|
Cooking time: 20 minutes
That's all the ingredients that are required to prepare this dish. We choose the Mexican mixture especially carefully, because the taste of the prepared dish will depend on its quality - the slices of vegetables must be whole, not frozen, I have corn, bell pepper, green beans, peas and carrots. If some components are missing, you can add them to the pan fresh
First of all, we thoroughly rinse the rice and boil it in a large amount of water (about 1: 3 no less), the rice variety for this dish is suitable for anyone - I have round today. Boil rice until cooked in salted water
In parallel with a frying pan with vegetable oil we set it to warm up, and meanwhile we chop a small onion
We pass the onions until golden brown, chop the garlic for the aroma and when the onion is ready, add it to the pan and mix - it will immediately give up its aroma, in no case let the garlic burn - this aroma risks spoiling the taste of the prepared dish
Add frozen Mexican mixture to the onion and garlic and mix well.
Simmer over medium heat for about 10 minutes until vegetables are cooked.
Pepper I usually prefer to use freshly ground pepper, it is much more aromatic
Meanwhile, the rice has probably boiled, pour the excess water into a colander, you can rinse the rice a little under a stream of cold water - so it will be crumbly. Add boiled rice to the pan to vegetables
Mix and warm for another 1 minute - our delicious dinner is ready, we call our household to the table
If desired, sprinkle the dish with fresh herbs in a plate. Enjoy your meal!
Vegetable oil - 3 tbsp.
Garlic - 2-3 large cloves
Onions - 1 pc.
Hot peppers - 0.25-0.5 pcs. (taste)
Broth or water - 400-450 ml
Tomato Sauce - 150-200 ml
Ground cumin - to taste
Fresh herbs to taste
- 131 kcal
- 40 min
- 40 min
Step by step recipe with photo
Red Rice is a popular Mexican dish. It can be found in the menu of Mexican restaurants, and as a comfortable home-made dish for every day. This is a simple and easy side dish of rice, flavored with spicy vegetables and spices - garlic, onions, ground caraway seeds, chili. Cooked with a mixture of chicken broth and tomato sauce, rice takes on a characteristic reddish hue. As a refreshing component, rice is sprinkled with fresh herbs.
Mexican red rice is a simple, tasty and easy-to-cook dish. Bright and unusual side dish, which can be prepared in half an hour. Give it a try!
Measure the vegetable oil into the pan. Heat the oil over medium heat and add rice.
While stirring, fry the rice for several minutes until the grains are golden and crispy. The process took me about 5 minutes.
Add chopped onions and hot pepper. Continue to fry all together until the onions are soft (about 5–7 more minutes).
Add chopped garlic. Stir the mixture and fry everything together for about another minute.
Pour in chicken stock and tomato sauce. I add half a can of home-made canned tomatoes in my own juice, pre-ground in a blender. Instead of broth, I sometimes use water. It turns out also tasty, but on the broth - tastier.
The proportions of the broth are measured depending on the portion of rice. If, for example, rice was 1 cup with a volume of 300 ml, then the liquid should be two cups, i.e. 600 ml Of these, 150–200 ml is tomato sauce, and the remaining 400–450 ml is water or broth.
Bring the broth to a boil, add spices to taste. Cover the pan with a lid, reduce the heat to a minimum or slightly below average - so that the water constantly boils quietly. Cook rice for 20–25 minutes until all the liquid is absorbed. During this time, the rice will be completely ready, but will remain friable.
Rice can also be cooked longer by initially setting the minimum heat, if you prefer a more sticky, boiled texture. In the restaurant version, rice is placed in a baking dish, tightly covered with foil and baked at a temperature of 170-175 degrees until all the liquid is absorbed (about 30-40 minutes).
Loosen the prepared Mexican red rice with a fork, sprinkle with chopped fresh herbs and serve.