How to Make Mexican Rice - Moist and Delicious Recipe
I'll be showing you how to make my Mexican Rice in this video. It is an easy and delicious recipe that everyone loves.
Link to Stainless Steel pan-
Ingredients:
2 cups long grain rice
5 cups water
1 small can 8 oz. tomato sauce
3 tbsp Knorr Chicken bouillon (or to taste)
1-2 tsp dehydrated onion flakes
dash of cumin
1 or 2 tbs of canola/vegetable or olive oil(enough to coat bottom of your pan
Instructions:
1. Set heat to med. high and add oil until it is heated.
2. Stir in rice continually until its light brown.
3. Pour in tomato sauce and water then mix in chicken bouillon, onion flakes and cumin.
4. Cover pan and wait until rice begins a rolling boil then turn heat to low until it gets a simmer. DO NOT REMOVE LID OR STIR.
5. Set timer for 20 minutes but after 10 minutes jiggle the handle to move rice around to prevent from sticking and to redistribute sauce.
6. Once 20 minutes is up remove from heat at let it sit for 5 minutes before uncovering.
Music: bensound.com
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#mexicanrice #spanishrice #rice
Simple Mexican Rice with a burst of flavor!!!! Easy and Delicious!!
Mexican Rice
This Mexican rice is the perfect side to any Mexican dish.
I learned this recipe by watching my mother make it as a child. It's authentic and also simplified and still incredibly flavorful.
Author: Yesenia Montoya
Ingredients:
1 cup of long grain rice
2 tbsp olive oil
1/4 cup diced onion
1 serrano or jalapeno whole (optional)
2 cloves minced garlic
4 tbsp tomato sauce
2 cups hot water
2 tsp of chicken bouillon
1/2 tsp salt
1/4 tsp cumin
1/4 tsp black pepper
1. Heat a skillet over medium heat. Add oil and rice. saute the rice for 5 minutes, stirring frequently until the rice turns a golden color.
2. Add diced onion and the whole serrano. Continue cooking for additional 2-3 minutes. Add garlic and sauté 30 seconds.
3. Add tomato sauce. and stir to combine.
4. Add hot water. The pan will sizzle loudly!! Enjoy that amazing smell! Stir the rice and add, chicken bouillon, salt, cumin, and black pepper. continue stirring and bring heat to a low. Your rice should be at a gentle simmer. Cover and cook 15 minutes. After 15 minutes fluff up your rice. Take the skillet off the heat and cover but leave the lid off slightly. Let rest additional 5 minutes.
5. Enjoy!!!
SPANISH/MEXICAN RICE for BEGINNERS 101!!! #shorts
LEVEL 1 ON SPANISH OR MEXICAN RICE THAT ANY BEGGINER CAN MAKE
2 oz oil
1 cup rice
1/2 cup tomato pure/ sauce
2 cup water
1 pinch salt
1 table spoon of bouillon base powder
MUSIC FROM YOUTUBE
Mexican Rice Recipe | Mexican Rice- 2 ways | Quick Rice Recipe | मेक्सिकन राइस | Chef Sanjyot Keer
Full Written Recipe for Mexican Rice
I’ll be making two different ways to make the Mexican rice; you can choose any method as per your convenience.
1st method: absorption method
Ingredients:
• Oil 1 tbsp + butter 1 tbsp
• Garlic 1 tbsp (chopped)
• Onions 1/2 cup (chopped)
• Tomato puree 1/2 cup
• Salt to taste
• Powdered spices:
1. Lal mirch (red chilli) powder tsp
2. Dhaniya (coriander) powder 1 tsp
3. Jeera (cumin) powder 1 tsp
4. Oregano 2 tsp
5. Red chilli flakes 2 tsp
• Ketchup 1 tbsp
• Soaked rice 1 cup
• Sweet corn 1/3rd cup
• Yellow bell pepper 1/3rd cup
• Green bell pepper/capsicum 1/3rd cup
• Red bell pepper 1/3rd cup
• Fresh jalapeno/pakode wali mirchi 1/4th cup
• Cooked red rajma beans 1/2 cup
• Vegetable stock/hot water 2 cups
• Fresh coriander 1 tbsp (chopped)
Method:
• Set a wok on medium heat, add oil & butter, let the butter melt and turn the flame to high, add garlic and cook for a minute on high flame.
• Further add onions, stir & cook until the onions are light golden brown in colour.
• Further add tomato puree & salt, stir & cook for a minute, further low down the flame and add the powdered spices & tomato ketchup, stir & cook for 3-4 minutes on high flame.
• Further add soaked rice, veggies & cooked rajma beans, gently stir & cook for a minute.
• Now, add the vegetable stock & stir gently, taste the stock & adjust the seasoning accordingly.
• Lower the flame, cover & cook on low flame until the rice is cooked, make sure to check after 5 minutes & give it a gentle stir or else it may stick to the pan. The rice may take about 10-12 minutes to cook.
• Once cooked dd soe fresh coriander leaves and switch off the flame, cover and let it rest for around 5 minutes, after resting, use a fork and fluff up the rice.
• Your Mexican rice is ready, serve hot by topping it up with some processed cheese, crushed nacho chips and some salsa on side.
2nd method: tossing method
Ingredients:
• Oil 1 tbsp + butter 1 tbsp
• Garlic 1 tbsp (chopped)
• Onions 1/3rd cup (chopped)
• Tomato puree 1/3rd cup
• Salt to taste
• Powdered spices:
6. Lal mirch (red chilli) powder tsp
7. Dhaniya (coriander) powder 1 tsp
8. Jeera (cumin) powder 1 tsp
9. Oregano 2 tsp
10. Red chilli flakes 2 tsp
• Ketchup 1 tbsp
• Cooked red rajma beans ½ cup
• Sweet corn 1/3rd cup
• Yellow bell pepper 1/3rd cup
• Green bell pepper/capsicum 1/3rd cup
• Red bell pepper 1/3rd cup
• Fresh jalapeno/pakode wali mirchi 1/4th cup
• Black pepper powder a pinch
• Boiled rice 3 cups
• Fresh coriander 1 tbsp (chopped)
Method:
• Set a wok on medium heat, add oil & butter, let the butter melt and turn the flame to high heat, add garlic and cook for a minute on high flame.
• Further add onions, stir & cook until the onions are light golden brown in colour.
• Further add tomato puree & salt, stir & cook for a minute, further low down the flame and add the powdered spices & tomato ketchup, stir & cook well on high flame.
• Further add cooked rajma beans, veggies & black pepper powder, gently stir & cook for a minute. Add a splash of water if the mixture turns too dry, cook for 2-3 minutes on high flame.
• Now, add the boiled rice, stir gently while mixing well.
• Finish by adding some freshly chopped coriander leaves and mix well.
• Your Mexican rice is ready, serve hot by topping it up with some processed cheese, crushed nacho chips and some salsa on side.
Salsa
Ingredients:
• Onions - 2 medium sized (diced)
• Tomatoes - 3 medium sized (diced)
• Fresh jalapenos/pakode wali mirchi - 2-3 nos. (chopped)
• Tomato ketchup - 2 tbsp
• Handful of fresh coriander (roughly torn)
• Lemon juice - 1 no.
• Salt to taste
Method:
• Use a food processor and all the ingredients in it, use pulse mode to break down the tomatoes while keeping it little chunky, your salsa is ready, keep it refrigerated until you use it.
#YFL #SanjyotKeer #Rice
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Hello and welcome back, today I’m going to share with you how to make Spanish or Mexican rice with corn. Mexican rice is a widely popular side dish that is a great complement to your dinner table. I will be showing you the way I was taught to make it and I've been making it this way for years. If you enjoy this recipe please don’t forget to give me a big thumbs up and if you are not subscribed, please subscribe to become part of our family ????
ARROZ ROJO CON ELOTE INGREDIENTS:
► 2 tbsp of oil
► 1/4 of white onion
► 1 1/2 cups of rice (I'm using Jasmine rice)
► 1 can of tomato sauce
► 1 tbsp of chicken bouillon
► 1 tsp of tomato bouillon
► 1/8 tsp of black pepper
► 1/2 cup of corn
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