Best 4 Mexican Rice Pioneer Woman Recipes
The Mexican Rice Pioneer Woman is a classic dish that is sure to please the whole family. This flavorful and versatile recipe is a great way to add some zest to your next meal. With its combination of spices, vegetables, and rice, this dish is sure to be a hit. Whether you're looking for a quick and easy weeknight dinner or a special dish for a potluck, Mexican Rice Pioneer Woman is the perfect choice.
Let's cook with our recipes!
MEXICAN RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
- Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
- Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.
MEXICAN RICE AND BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.
MEXICAN RICE (PIONEER WOMAN)
Why haven't I ever tried to make rice this way? I absolutely loved this. I made it with Beef and Bean Burritos (also Pioneer Woman). Recipe courtesy of The Pioneer Woman Cooks. Food From My Frontier.
Provided by AmyZoe
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium-high heat.
- Add the onion and garlic and cook for 3 to 4 minutes.
- Reduce the heat to low for 3 minutes, stirring constantly to make sure the rice doesn't burn.
- Add the Rotel, the whole tomatoes, cumin, cayenne, and salt.
- Stir to combine and cook for 2 minutes.
- Add 2 cups of the broth and bring to a boil.
- Reduce the heat to low, cover, and simmer for 10 to 15 minutes more, or until the rice is done.
- Add more liquid as needed. The rice shouldn't be sticky.
- Just before serving, sprinkle lots of freshly chopped cilantro over the top.
ZESTY LIME (& GARLIC) RICE ( PIONEER WOMAN )
This recipe is from Ree Drummond / The Pioneer Woman's new holiday cookbook. It is on Food Network too but using canola oil instead. It is a great side dish for Cinco De Mayo, mexican night, or any night served alongside tacos, burritos, enchiladas, steak, chicken or anytime you need a great rice side dish. It has strong but fresh lime flavor so be advised. It is so good. Enjoy! ChefDLH
Provided by ChefDLH
Categories Lime
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a medium pan over medium high heat. Add the garlic and onions and stir around and cook until onions start to soften about 3 to 4 minutes. Reduce the heat to low and add the rice. Cook over a low heat for 2 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and salt. Then add the juice and half the lime zest of 3 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 20 to 25 minutes or until the rice is done and tender. Stir it once or twice to keep it from sticking to the pot. Add more liquid if needed. The rice shouldn't be sticky. Just before serving, sprinkle the rest of the lime zest. Stir to combine and serve.
- Optional top with a half a cup chopped cilantro.
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your Mexican rice. Use fresh, flavorful vegetables, and high-quality rice.
- Toast your rice: Toasting your rice before cooking it helps to bring out its flavor and give it a slightly nutty taste. Be sure to stir the rice constantly while toasting so that it doesn't burn.
- Use a flavorful broth: The broth you use to cook your rice will also impact its flavor. Use a flavorful broth, such as chicken broth or vegetable broth, instead of water.
- Add some spices: Mexican rice is typically seasoned with a variety of spices, such as cumin, chili powder, and garlic powder. You can also add other spices to your taste, such as oregano, paprika, or cayenne pepper.
- Don't overcook the rice: Mexican rice should be cooked until it is tender but still has a slight bite to it. Overcooking the rice will make it mushy.
Conclusion:
Mexican rice is a delicious and versatile dish that can be served with a variety of Mexican dishes. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a flavorful and easy side dish, give Mexican rice a try!
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