Best 3 Church Cookbook Mexican Rice Recipes

MEXICAN RICE

Steps:

• Heat the olive oil in a large pot over medium-low heat. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes.
• Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes.
• Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil.
• Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes.
• Add the peas, cilantro and lime juice and fluff the rice with a fork to mix. Let the rice sit for a few moments to "dry out" and lose that wet, just-steamed texture. Taste and adjust seasoning with salt, pepper and lime if necessary.
• Note: Some rice brands will require a little less or a little more liquid; check the package for specific instructions.
• Freezer-Friendly Instructions: This rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 Tbsp. of water.

CHURCH COOKBOOK MEXICAN RICE

Steps:

• Saute the onions, red pepper and garlic in the butter for about 5 minutes. Add the uncooked rice and toast for about 2-3 minutes. Add the rest of the ingredients, stir and simmer over low heat for 20 30 minutes until most of the liquid is absorbed. It should be moist but not runny.

MEXICAN RICE

Steps:

• In medium heavy skillet with tight cover, saute onion in bacon fat.
• Stir in rice, pepper, chili powder, Ro-Tel tomatoes and salt.
• Add 2 cups of water.
• Bring to a boil, then reduce heat and simmer, covered for 20 minutes all liquid must be absorbed and rice should be tender if needed cook rice longer.
• If desired Garnish with shredded Cheddar cheese while rice is hot.