Best 4 Mexican Rice And Vegetables Recipes
Seeking a vibrant and flavorful dish that effortlessly combines the bold flavors of Mexican cuisine with the goodness of fresh vegetables? Look no further than Mexican rice and vegetables, a delectable and versatile dish that promises to tantalize your taste buds and offer a fiesta of flavors. Bursting with colorful bell peppers, juicy tomatoes, tender corn, and a symphony of spices, this dish is a symphony of textures and flavors that will leave you craving more. Embark on a culinary journey to discover the best recipe for Mexican rice and vegetables, and prepare to be swept away by its vibrant colors, tantalizing aromas, and unforgettable taste.
Check out the recipes below so you can choose the best recipe for yourself!
MAMACITA'S MEXICAN RICE
My mother-in-law gave me this basic Mexican rice recipe that I've updated. Here it is.
Provided by Armi
Categories Side Dish Vegetables Green Peas
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
- Stir peas and carrots into cooked rice; garnish with cilantro.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 29.6 g, Fat 2.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 34.1 mg, Sugar 1.4 g
MEXICAN RICE AND BEANS
Spicy, delicious Mexican rice and beans.
Provided by Afzal Najam
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
- Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 59.2 g, Fat 8.8 g, Fiber 6.9 g, Protein 9.8 g, SaturatedFat 1.3 g, Sodium 624.3 mg, Sugar 3.9 g
MEXICAN RICE WITH VEGETABLES
Make and share this Mexican Rice With Vegetables recipe from Food.com.
Provided by Andtototoo
Categories Rice
Time 47m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large nonstick frying pan or a dutch oven put the oil and onion.
- Stir-fry over medium heat for 5 minutes.
- Move the onion to the side of the pan and add the garlic.
- Stir-fry the garlic until the edges are just starting to brown, and then incorporate the garlic into the onion.
- Add the minced green chili and the green bell pepper and stir-fry for 3 more minutes.
- Add the rice and stir-fry for 2-3 minutes, until all of the rice grains have gotten covered with the oil and the rice has had a chance to fry a bit.
- Add the tomato, corn and the carrot, cumin and oregano.
- Stir-fry for one more minute.
- Add the chicken broth (or vegetable broth or water).
- Bring the mixture to a good boil, cover, reduce heat to very low and cook for 20 minutes.
- Remove from heat and let the rice rest, covered, for a few minutes.
- Stir in the peas and salt.
- Check for salt and then garnish with cilantro.
- You may eliminate any of the vegetables that you don't like.
MEXICAN RICE AND VEGETABLES
Dress up any mexican meal with this easy, tasty side dish. For a complete meal serve with avocado slices drizzled with lime juice, warm Tortillas.
Provided by Barb G.
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in medium skillet.
- Add bell pepper and onion; cook until tender.
- Add rice: cook for 3 minutes.
- Add broth, chiles and tomato; bring to gentle boil.
- Cover; cook for 25 to 30 minutes or until rice is tender and liquid is absorbed.
- Fluff rice.
- Season with salt and pepper.
- Sprinkle with cheese.
- Serve.
Nutrition Facts : Calories 327.5, Fat 11.3, SaturatedFat 2.8, Cholesterol 9.9, Sodium 446.1, Carbohydrate 46.9, Fiber 2.4, Sugar 4.5, Protein 9.4
Tips:
- Use medium or long-grain white rice for the best texture.
- Rinse the rice thoroughly before cooking to remove any excess starch.
- Use a heavy-bottomed pot or pan to cook the rice to prevent sticking.
- Bring the rice and water to a boil, then reduce heat to low and simmer until the rice is tender and fluffy.
- Fluff the rice with a fork before serving to separate the grains.
- For a more flavorful rice, use chicken broth or vegetable broth instead of water.
- Add vegetables such as corn, peas, carrots, or bell peppers to the rice for a colorful and nutritious dish.
- Season the rice with salt, pepper, garlic powder, or other spices to taste.
- Top the rice with shredded cheese, salsa, guacamole, or sour cream for a delicious and complete meal.
Conclusion:
Mexican rice and vegetables is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover rice and vegetables, and it can be customized to your own taste preferences. With its vibrant colors and flavors, Mexican rice and vegetables is sure to be a hit with your family and friends.
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