Mexican Rice Recipe | How To Make Spanish Rice Using Brown Rice | Mexican Recipes | Ep. 531 ???????? ????
Hola and Happy Cinco de Mayo my Friends, welcome to my Southern Kitchen!
Today I am making a classic Mexican Side Dish, Mexican Rice AKA Spanish Rice but with a twist using Brown Rice!
Moist, healthy, and full of Mexican flavors; perfect with your favorite Mexican dishes, taste like you’ll get at a Mexican Restaurant and it is Restaurant Quality!!!
Ellen’s Original Mexican Rice recipe:
Ellen’s Mexican Recipes playlist:
1/2 cup (1 bunch) green onions (both white and green parts)
1 red bell pepper, diced (or any color)
1/4 cup canola or olive oil, plus more for the rice
1 tablespoon unsalted butter
2 cups uncooked long grain brown rice, rinced
3 3/4 to 4 cups vegetable broth (or chicken broth)
1 1/4 cups crushed tomatoes
2 teaspoons kosher salt
2 teaspoons garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Freshly chopped cilantro or parsley, for garnish (optional)
In a large pot over medium heat, add in the 1/4 cup oil and bring to temperature. Next add In the green onions and bell pepper and fry until translucent about 5 minutes. Remove the veggies from the pot (pat them with paper towels to drain the oil) and set aside. In the same pot and temperature, add a little more oil and butter then add in the brown rice, stir constantly and let it brown and toast for 8 to 10 minutes. Add in the vegetable stock, reserved green onions and bell pepper, crushed tomatoes, salt, garlic powder, cumin, and cayenne pepper; stir until well incorporated turn the heat up to high and bring to a boil. After it comes to a boil, cover, turn the heat down to low and simmer for 45 to 55 minutes or until all the liquid has absorbed and the rice is soft. Turn the heat off, fluff the rice, pour into a bowl, garnish with chopped cilantro or parsley (if desired) serve immediately and enjoy!
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Gordon Ramsay's Spicy Fried Rice Recipe from Indonesia
Gordon was in Indonesia earlier this year and while he was there learned how to make Nasi goreng. A staple of Take Out/Take Away, Gordon was able to a delicious Spicy Fried Rice to the next level. Simple, easy and quick, this is the ultimate Ramsay take on a fried rice!
This was shot during Gordon Ramsay: Uncharted. If you missed the show you can catch up on the show here:
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Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
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Mexican Rice Recipe • Flavorful Side Dish! - Episode 423
Bonjour my friends! In this episode I'll show you how to make my Mexican Rice recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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