Best Easy Mexican Rice Recipes

EASY AUTHENTIC MEXICAN RICE

Steps:

• Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
• Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.

EASY MEXICAN RICE

Steps:

• In a large saucepan, saute onion and red pepper in butter until tender. Add the tomatoes, water, rice, garlic salt and cayenne. Bring to a boil. Reduce heat, cover and simmer for 5-10 minutes or until liquid is absorbed. Sprinkle with cheese.

SUPER EASY MEXICAN RICE

Steps:

• In a large skillet, heat 1 tablespoon oil and saute onions and garlic.
• Add the chicken bouillon to the pan and crush the cubes.
• Add 1 tablespoon oil and the rice and fry the rice until the rice turns slightly brown.
• Add the salt, water and tomato paste and mix well.
• Cover the pan and simmer 25 minutes.
• Mix rice thoroughly and serve.
• ENJOY!

EASY MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, brown chicken in butter. Stir in the salsa, rice mix, olives and lime juice. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rice is tender., Sprinkle with cheese. Serve with sour cream, avocado and tomato.

EASY AUTHENTIC MEXICAN RICE

Steps:

• Heat water and bullion in separate pot or microwave to make broth.
• In separate saucepan add oil and brown rice until rice is golden brown color on medium/high heat.
• Add seasonings, garlic, and onion. Be sure to keep stirring rice so it does not burn.
• Add broth & tomato sauce. Boil for a second, cover and reduce heat to low. Cook for 25 minutes.
• Fluff and garnish with fresh cilantro if you like.
• Also, if you have a small can of corn you can add that at the same time when adding broth and tomato sauce -- .

EASY MEXICAN RICE

Steps:

• Over medium-high heat, sauté onion in olive oil until tender; add rice and continue sautéing for 3-5 minutes until rice becomes opaque.
• Add chicken broth, tomato sauce, and seasonings; bring to boil then reduce heat to low; cover and simmer 20-25 minutes until rice is cooked.
• Remove pan from heat; let stand covered for 5 minutes until liquid is absorbed; fluff with fork and serve.
• Note: My best ever success with this recipe was achieved using bacon drippings for sautéing, rounded measuring scoops of rice, and only a half can (4 ounces) of tomato sauce with water added to almost fill the can.

SUPER EASY PLAIN MEXICAN RICE

Steps:

• Coat the bottom of a big frying pan with oil.
• Fry the rice over medium-high heat stirring constantly until it turns golden brown.
• In a blender put the water, sazon, onion, garlic, tomato, and salt and blend until everything is mixed about 20 seconds.
• Pour into frying rice. It will sizzle and pop.
• Stir to mix cover with lid bring temperature to medium and let cook.
• It should only take about twenty minutes to cook. Do not stir frequently it messes up cooking time, but do watch so it doesn't burn on bottom.
• If rice is still hard it needs to cook longer.

EASY AUTHENTIC MEXICAN RICE WITH TOMATO

Steps:

• Heat canola oil in a skillet over medium-high heat. Cook and stir onion and potato in hot oil until lightly cooked, about 2 minutes. Stir rice into onion and potato until rice is golden, 2 to 4 minutes.
• Pour water, tomato sauce, and chicken bouillon into vegetable and rice mixture; stir and bring to a rolling boil. Cover, reduce heat to medium-low, and cook at a simmer until rice is tender, about 15 minutes.

EASY INSTANT POT® MEXICAN RICE

Steps:

• Add oil to a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add rice and saute, stirring frequently until the rice is golden, about 3 minutes. Mix in onion and saute until soft and translucent, about 3 minutes. Stir in chicken base. Add chicken stock, tomato sauce, and cumin. Stir to combine.
• Close and lock the lid. Select Rice function on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir and serve.

EASY DORITO CRUSTED TACO CHICKEN OVER MEXICAN RICE

Steps:

• Process the doritos in food processor until fine. Add the salt, pepper, garlic powder, chili powder, paprika, and cumin. Mix well. Place in shallow bowl.
• Place flour in another shallow bowl. Place beaten eggs in a third shallow bowl. Dredge each piece of chicken in the flour shaking off extra. Dredge in eggs mixture then press in Doritos mixture. Place on a plate and refrigerate 15 minutes.
• Add oil to frying pan and cook until on both sides until browned then transfer to 350 degree oven to finish the cooking about 10 minutes.
• Mix the cooked rice with 1 cup salsa. Serve the chicken cut into strips on top of rice. Top the chicken with more salsa then cheese and sour cream.

EASY MEXICAN RICE

Steps:

• In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
• Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
• Cook over medium heat until heated through.

EASY INSTANT POT MEXICAN RICE

Steps:

• Set the Instant Pot {6 Quart} to Saute setting.
• Saute olive oil and onion until translucent about 1 to 2 minutes.
• Add in rice and saute for 2 to 3 minutes.
• Stir in chicken stock, salsa, and salt into the rice.
• Lock the lid in place, set to manual high pressure and turn time down to 10 minutes.
• Make sure the steam valve is set to sealed.
• Once the time is up, push the steam valve open and let all the steam release.
• Fluff the rice with a fork and serve.

EASY AND DELICIOUS MEXICAN RICE

Steps:

• Coat bottom of large nonstick skillet with oil and add rice. Saute rice on medium high heat until it turns opaque.
• Add picante sauce/salsa, broth, cumin, and taco seasoning.
• Turn heat to low, cover, and let simmer for 20-25 minutes, depending on the rice.
• Uncover and let rest for 5 minutes.
• Fluff with a fork and serve.

EASY MEXICAN RICE

Steps:

• 1. In a skillet, heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients, bring to a boil.
• 2. Cover and simmer until rice is tender. Approx. 15 - 20 mins.

EASY, CHEESY MEXICAN RICE

Steps:

• MIX broth and salsa in medium saucepan. Bring to boil.
• ADD rice and VELVEETA; stir.
• Cover and remove from heat.
• Let stand 5 minute
• STIR until VELVEETA is melted.

EASY MEXICAN RICE BOWL (NO MEAT)

Steps:

• Cook rice per package instructions.
• In the meatime, cook beans, corn and Rotel over medium heat until hot, about 5 minutes or until desired consistency. Don't make it too thick.
• Scoop rice into bowls, pour hot mixture on top.
• Finish by topping with cheese, sour cream with tortillas heated on the side. Can use as burrito stuffing for leftovers.

EASY MEXICAN RICE

Steps:

• 1. In a skillet, heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients. Bring to a boil. Cover and simmer until rice is tender, about 30 minutes. Don't stir while rice is simmering. Wait until the rice is done to stir.

EASY MEXICAN RICE

Steps:

• In a small sauce pan, bring the water to a boil.
• Meanwhile,in a medium nonstick saucepan, heat the olive oil over medium low heat.
• Add the garlic, onion, and celery and cook for 1 minute.
• Add the rice and cook, stirring frequently until the rice turns light brown.
• Add the bouillon and cumin to the water, stir.
• Add the water to the rice and stir.
• Bring the heat to low and cover.
• Cook the rice for 20 minutes.

EASY MEXICAN RICE

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef, drain and set aside.
• In a medium bowl combine all ingredients excluding the cheese.
• Spray a 13x9 baking dish with vegetable oil spray, and add mixture.
• Cover with aluminum foil.
• Place in 350 degree oven for 50 minutes.
• Remove from oven, add shredded cheese, and continue to bake for 10 minutes (uncovered).
• Serve warm.