AUTHENTIC MEXICAN RICE | Ninja Foodi | YOU WON'T FIND A BETTER RECIPE
All videos for RACHEL COOKS WITH LOVE
Mexican rice is a classic, growing up we had it as a side dish with so many main dishes, and it was almost a daily thing. Mexican rice is a guarantee in most homes in South Texas, and we would feel lost without it. It is a very easy recipe, but yet many are afraid to make it because it can either come out mushy or not cooked long enough, and making it in a pressure cooker like the Ninja Foodi can be twice as scary, but I have the perfect recipe and timing for the perfect rice, I made sure to make it authentic by grinding my spices fresh and timing it just right. Seasoning and timing is what will give you the perfect rice, and it will become a regular side dish in your home as
well.
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NINJA FOODI 9 IN 1 PRESSURE COOKER
6.5 QUART (affiliate)
INGREDIENTS -------------------
2 C. Jasmine rice (rinsed and dry)
2 Tbsp vegetable oil
2 Medium Roma tomatoes (cut in 4)
1/3 small onion (cut in half)
1/2 hatch chili pepper ( cut into 3)
1/2 tsp whole cumin
1/2 tsp peppercorns
1 Tbs chicken bouillon (knorr)
1 Tbsp chicken flavored tomato bouillon (knorr)
2 large garlic cloves
2/3 C. water
1 C. chicken stock or broth
MOLCAJETE INGREDIENTS-------------------
1/2 tsp whole cumin (you can use ground)
1/2 tsp peppercorns (you can use ground)
2/3 C. water
NINJA FOODI -------------------------
2 TBS VEGETABLE OIL
2 C. JASMINE RICE
BLENDER MIXTURE
● PLEASE READ AND FOLLOW FULL INSTRUCTIONS ON NINJA FOODI MANUAL BEFORE USE.
● USE CAUTION AND KEEP CHILDREN AWAY FROM NINJA FOODI
● EMAIL FOR BUSINESS ONLY
guzman_rachel@yahoo.com
#authenticmexicanriceninjafood
#ninjafoodi
#ninjafoodirice
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Slow-Cooked Mexican Red Rice, A Classic Accompaniment Made Easy | Rick Bayless Taco Manual
This is the classic most everyone has enjoyed at Mexican homes and restaurants, the comforting, reddish-orange mount of deliciously separate grains infused with herby tomatoes and a hint of green chile. I haven’t called for the carrots and peas you often find in this rice, but feel free to add 2 peeled, chopped carrots to the rice as it cooks, then gently stir in a cup or more of blanched or defrosted peas once its done.
Try the recipe for yourself! ????
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00:00 Rick's Intro to Mexican Red Rice
01:06 Toasting the Raw Rice
02:54 Making the Tomato Mixture
03:45 Back to the Rice!
04:38 Adding Tomato Mixture to the Rice
05:10 Let it Cook!
06:08 Adding the Chicken Broth
06:43 Halving Chiles and Chopping Parsley
07:55 Into the Rice Cooker
08:57 The Big Reveal
Slow Cooker Chicken & Spanish Rice | Kin Community
Hungry for more? Savor tasty KIN EATS videos & recipes here: See the full recipe by clicking on Show more below!
We promise not all the recipes this week will be this involved, but this Slow Cooker Chicken creates leftovers you will use in the other recipes for this week.
Watch the full Weekly Menu Playlist here:
If you don't have a slow cooker that's OK, you can also roast the chicken in the oven as well. Enjoy!
Slow Cooker Whole Bird with Romesco and Spanish Rice
Serves 4
Ingredients:
For the Chicken:
3 carrots, peeled and cut in half
3 stalks celery, cut in half
1 yellow onion, cut in quarters
Whole chicken, 3 ½ - 4 lbs
8 cloves garlic, smashed and peeled
2 bay leaves
Mix of fresh herbs, such as thyme, oregano, parsley, rosemary tied in a bunch
1 lemon, cut in quarters
Paprika
Herbs de Provence
Salt
Black pepper
Chicken stock
Dry cooking sherry
For the Spanish Rice:
1.5 cups medium grain rice
Chicken stock
2 cloves garlic, smashed
1 tbsp tomato paste
1 bay leaf
Pinch saffron
For the Romesco:
3 ancho chile peppers
½ cup extra virgin olive oil
1 thick slice of crusty bread, torn into bits
¼ cup raw almonds
¼ cup hazelnuts, skinned
3 cloves garlic, chopped
2 whole roasted red peppers, skinned and deseeded
2 very ripe tomatoes, deseeded or 1, 15-oz. can of peeled whole tomatoes
3 tbsp red wine vinegar
Pinch of sugar
¼ bunch fresh parsley, chopped
Salt, to taste
Black pepper, to taste
Directions:
In the bowl of a slow cooker, add the carrots, celery and onion. Wash and dry the chicken inside and out and liberally salt and pepper the inside cavity of the bird. To the cavity add the garlic, bay leaves, herb bouquet and lemon wedges. Tie the legs together and place the chicken on top of the aromatic vegetables. Season the outside of the chicken with salt, pepper, paprika, and herbs de provence. Pour in just enough chicken stock and sherry to moisten the vegetables and steam the chicken, about 2-3 inches on the bottom of the pot. Cover and cook on the low setting until the chicken is very tender and the legs are loose in their sockets, around 6 hours.
Preheat the oven to broil.
Once the chicken is done, carefully lift the bird from the bottom and place on a baking sheet. Discard the contents from inside the cavity. Scoop out the carrots, celery and onion and place on a platter. Strain the cooking liquid and set aside. At this time, start the rice.
Rinse the rice in a bowl until the water runs clear, about 3 cycles of rinsing and draining. Put the rice with the reserved chicken stock from the slow cooker in a pot so that the liquid comes just up to the first knuckle on your index finger. Add store bought stock if needed. Add the garlic, bay leaves, tomato paste and saffron to the pot. Bring to a boil, then cover, turn the heat down to low and simmer for 20 minutes. Remove from the heat and let the rice sit in the pot with the lid on for another 10 minutes. Uncover and fluff. While the rice is cooking, make the romesco.
In a saute pan over medium heat, add the ancho peppers. Toast the chilis until they are fragrant, about 3-5 minutes. Transfer the peppers to a bowl and cover with hot water. Let steep for 10 minutes. In the meantime, add the olive oil, bread and nuts to the saute pan. Cook until everything is golden brown and toasted, being very careful not to burn the nuts. Add the garlic to the pan for the final 2 minutes of cooking. Pour the entire contents of the saute pan into the bowl of a food processor. Add the red peppers, tomatoes, vinegar, sugar, salt and pepper. Drain the ancho peppers and add them to the bowl, discarding the stem. Process until the mix becomes a smooth paste. Add more olive oil if the romesco is too thick. Add the chopped parsley and pulse a few more times. Taste and season again if necessary.
To finish the chicken, place it under the broiler for 3-5 minutes just to crisp the skin. Serve the bird over the braised vegetables along with the rice and romesco sauce on the side.
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FIESTA MEXICAN RICE | Slow Cooker Recipe
#Rice#MexicanRice#SlowCooker#Recipe#Fiesta#Simple#Easy#Blackbeans#Corn#BellPeppers#beans
Filmed & Edited by Jazlyn Selvasingh
Spanish Rice Hotdish * Ground Beef Recipe * Budget Friendly Recipe * Skillet Dinner
This Spanish Rice Hotdish recipe is budget friendly and easy to make. I think it would taste great rolled up in a flour tortilla. Ingredients and recipe instructions can be found in the video.
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#SpanishRiceHotdish #groundbeefrecipe #budgetfriendlymeal #groundbeefrecipe #skilletdinner
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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*All music in this video used with rights from Storyblocks:
1:27 Adventures in Fine Dining