How to make Mexican CHICKEN and RICE CASSEROLE, The BEST Step BY Step Recipe
Ingredients
1 rotisserie chicken
12 corn tortillas
Mexican cooked rice
Creamy Chile sauce
3 to 4 cups of cheese
Mexican rices
Oil
2 cups of basmati rice
4 cups of water
1 small can tomato sauce
1 tsp ground cumin
1 bayleaf
2 Tbsp tomato chicken bouillon
Creamy chili sauce
8 guajillo chiles
15oz Mexican cream (1 1/2 containers if you want a lot of sauce)
1 tsp ground cumin
1 tsp garlic powder
1 tsp mexican oregano
1 Tbsp tomato chicken bouillon
1/4 cup water
* For spice use 3 chiles de arbol
Bake at 380 degrees (f) for 30-35 minutes
Toppings- chopped lettuce, sour cream, and salsa
*Extra spicy use 15 ????
????Carne asada marinade-
Stuffed Poblano Taco-
Easy Mexican Hot chocolate recipe -
Easy Salsa roja recipe-
Tips‼️
Have a lot of fun when making this recipe ????
Make all recipes comfortable for your home
#chickenandrice #casserole #mexicanfoodrecipes #breakfast #lunch #dinner
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HOW TO MAKE PERFECT MEXICAN RICE EVERY TIME: Easy Recipe and Tips for Cooking Delicious Mexican Rice
For years, I struggled to make good Mexican Rice. It was dry or mushy, and always inconsistent...until I learned HOW TO MAKE PERFECT RICE EVERY TIME. In this video, I share my easy recipe, as well as some tips for cooking delicious Mexican Rice. Some of you may call it Spanish Rice. What's funny is, when I was growing up, we just called this, rice. At any rate, read on for the recipe.
Mexican Rice
1 cup long grain rice
2 cups hot water
2 tsp. chicken bouillon
1/4 of an onion, chopped small
1/2 an 8oz. can of tomato sauce
1 tsp. cumin
salt to taste
*You can also add peas, carrots, and corn to Mexican rice, if you choose.
Place skillet on stove over medium high heat and coat the bottom of the pan with oil. Add in rice and brown, stirring continuously to ensure it doesn't burn. As rice begins to turn a light golden color, add in chopped onion and continue stirring until onion is soft and rice is golden. Next, add in the tomato sauce, the salt, the cumin, the hot water, and the chicken bouillon and mix well. (This is the last time you will stir.) When it comes to a boil, reduce the heat to low, cover pan with lid, and let cook untouched for 15 minutes. (Do not remove the lid during this time.) After 15 minutes, remove from stove, but leave lid on, and let sit for 5 to 10 minutes. Then remove lid and fluff rice with a fork. It should be cooked to perfection.
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1:27 Adventures in Fine Dining
MEXICAN RICE // Step by Step // added tips❤️
Mexican rice is something we had at least twice a week growing up, I have continued the tradition to this day, and I guess it’s because this Mexican rice is delicious and because it also goes well with just about anything. People prepare this side dish many different ways, some use tomato sauce, some use tomato paste and some only use tomato flavored chicken broth but I like to use fresh tomatoes, garlic and spices along with chicken broth instead of water , and that’s where the perfect authentic flavor comes in. Mexican rice is very easy to prepare and it’s delicious when when done right. In this video I will show you how to make it step by step. I hope you give it a try. ❤️
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Vitamix a3500
Vitamix blending cup and bowl
*TIPS BELOW
INGREDIENTS __________________________
1 C. Long grain rice
2 medium Roma tomatoes
1/4 small onion
2 large garlic cloves
1/2 tsp freshly ground cumin (or store bought)
1/2 tsp onion powder
Salt as needed
Fresh ground black pepper
1 Tbsp Tomato bouillon chicken flavor (I like KNORR)
2 C. Chicken broth
2 Tbsp canola oil
EXTRAS -(small piece onion, 1 garlic clove when browning rice)
ADDED TIPS-
1. You can use jasmine rice
2. I like to pass my tomato mixture through a sieve
3. Do not lift lid when cooking
4. Let sit 15 minutes after cooking
5 cooking time can differ depending on your stove, skillet and temperature setting
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#mexicanrice
#mexicanfood
#rice
Mexican Rice Casserole
This easy, cheesy Mexican-flavor casserole will fill your family on Sunday night and make great leftovers Go to spr.ly/Cheese to find @WW shredded cheese near you.
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∙1 spray cooking spray
∙4 cups long grain cooked brown rice
∙1¼ cup fat free salsa
∙1 tsp ground cumin
∙15 oz canned refried beans
∙10 oz, thawed frozen corn kernels
∙4 oz, mild, diced canned green chili peppers
∙1 Tbsp chili powder
∙10 oz, chopped frozen spinach or collard greens, thawed and set to drain in a strainer over a bowl
∙¾ cup(s), divided Weight Watchers Reduced-fat Mexican style shredded cheese
∙2 Tbsp, fresh, chopped (optional; for garnish) Cilantro
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1.Preheat oven to 375ºF. Coat a 2-quart rectangular, round, or oval baking dish with cooking spray
2.In a large bowl, combine rice, salsa, and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
3.In another large bowl, combine refried beans, corn, chili peppers, and chili powder. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
4.Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 Tbsp cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
5. Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.
Serving size: 1 piece
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Mexican rice casserole #shorts | #ww (formerly Weight Watchers)
Mexican Black Bean, Corn and Rice Casserole
#mexicancasserole #jalapeños #blackbeancornandrice #CincodeMayo #glutenfree #vegetarian #meatless
Ingredients:
1 cup rice cooked per package directions
2 tablespoons butter
4 ounces cream cheese
1 medium onion, chopped
1 poblano pepper, chopped
2 jalapeño peppers, chopped (seeds removed)
1 green pepper, chopped
1 Roma tomato, diced
2-3 cups corn kernels
1 can (15 ounce) black beans, rinsed and drained
Juice of 1 lime
2 tablespoons chopped cilantro
½ teaspoon cumin
½ teaspoon paprika
⅛ teaspoon cayenne (optional)
4 ounces shredded Cheddar cheese (block style)
Sour cream for garnish
Directions:
Preheat oven to 400F
Place the butter and cream cheese in a medium size casserole dish and use the oven to melt the butter and soften the cream cheese. Remove from the oven and stir to combine.
In a large bowl, combine the onion, peppers, tomato, corn and black beans. Add the lime juice, cilantro and seasonings. Combine with the rice and add to the casserole dish, stirring into the butter and cream cheese mixture. Cover and bake for 20-25 minutes. Remove cover, add shredded Cheddar cheese and return casserole to oven set on Broil. Broil for 2-3 minutes or until the cheese is bubbly.
Serve with sour cream.
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Mexican Brown Rice and Black Bean Casserole
Mexican spices and several vegetables are mixed with brown rice in this healthy, flavorful, and freezable casserole dish.
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✅Ingredients
• 1 1/2 cups brown rice
• 3 cups vegetable broth can substitute chicken broth
• 1 tablespoon olive oil
• 1 onion diced
• 2 small zucchinis diced
• 8 oz mushrooms sliced
• 1 teaspoon ground cumin
• 3 cloves garlic crushed
• 2 cups canned black beans
• 4 oz diced green chiles drained
• 3 large carrots shredded
• 2 cups mozzarella cheese divided
✅Instructions
1️⃣ 00:00:21 - Place the rice and broth into a large saucepan over high heat. Bring to a boil, cover, and reduce heat to low. Let simmer, covered, for 40-50 minutes until all liquids have been absorbed by the rice. Remember that brown rice takes longer to cook than white and you should check the packaging for estimated cooking times.
2️⃣ 00:00:52 - Before the rice is done, heat olive oil in a large skillet over medium-high heat. Saute the onions, zucchini, and mushrooms for about 5-7 minutes until all are cooked through. Add in the cumin and minced garlic and cook for an additional 1 minute. Remove from heat and place in a large mixing bowl.
3️⃣ 00:01:40 - In the large mixing bowl, combing the saute mixture, black beans, green chiles, carrots, cooked rice, and 1 cup of cheese. Stir with a spoon until everything is distributed fairly evenly. Transfer to a 9x13 baking dish that has been lightly sprayed with nonstick spray. Top with the remaining 1 cup of cheese.
4️⃣ 00:02:57 - Cover with aluminum foil **(See cooking lesson below)** and bake in a 350 degree oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to let the cheese get slightly browned.
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