Best Guadalajaran Jalisco Mexican Rice Recipes
AUTHENTIC MEXICAN RICE
The BEST, truly authentic Mexican Rice is so easy to make, and a necessary side dish for all of your favorite Mexican recipes.
Provided by Lauren Allen
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
- In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
- Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
- Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.
Nutrition Facts : Calories 275 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, Sodium 394 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
COPYCAT RESTAURANT STYLE MEXICAN RICE
This easy to make side dish tastes just like the rice from your favorite Mexican restaurant.
Provided by Danelle
Categories Side Dishes
Time 30m
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
- Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
- Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.
GUADALAJARAN JALISCO MEXICAN RICE
This is an old family recipe passed down from my best friend's mother, who grew up on a ranch in Guadalajara, Mexico.
Provided by commercesd
Categories Mexican
Time 35m
Yield 3 cups, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Process tomato with water until pureed and smooth.
- Rinse rice in a strainer under cold water until it runs clear- about 1 1/2 minutes. Shake to remove excess water.
- Heat oil over medium-high heat in heavy skillet about 2 minutes. Cook onion and garlic until golden.
- Add rice and fry, stirring until light golden, about 4 minutes.
- Stir in tomato water mixture. Crumble bouillon and sprinkle over rice and water in pan.
- Increase heat to medium high, and bring to a boil.
- Cover pan and cook until liquid is absorbed and rice is tender, 10-15 minutes, stirring and checking rice often. Add more water if necessary, but rice is usually done before it sticks to the pan.
- Stir in cilantro, mix in lime juice and adjust salt to taste.
Nutrition Facts : Calories 652.1, Fat 28.6, SaturatedFat 2.3, Cholesterol 0.3, Sodium 503, Carbohydrate 90.8, Fiber 5.3, Sugar 7.9, Protein 9.6
GUATEMALAN RICE
My Guatemalan sister-in-law taught me how to make this rice. In Guatemala, it is served with almost any meal, and is accompanied by black beans, salsa, and corn tortillas.
Provided by ruth1234
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 26m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat. Add rice, onion, and tomato; cook and stir until rice turns light golden brown, 3 to 4 minutes.
- Stir water, carrot, celery, and chicken bouillon into the skillet. Simmer until most of the water is absorbed, about 8 minutes. Cover and simmer until rice is tender, 5 to 8 minutes more.
Nutrition Facts : Calories 440 calories, Carbohydrate 75.8 g, Cholesterol 0.3 mg, Fat 11.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 392.3 mg, Sugar 1.2 g
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