Best My Cheater Mexican Rice Recipes

MY CHEATER MEXICAN RICE

My Cheater Mexican Rice image

I love the mexican rice at the restaurants but don't always have the time to go through all the steps of making "the real deal". So a girlfriend and I experimented with this one night and we thought it turned out pretty good! Now it is my fall back recipe when I am in a hurry! You can find the bouillon in the ethnic part of the grocery store. I buy the Maggi brand Caldo Sabor a Pollo y Tomate. You can adjust the bouillion to make it stronger or weaker....

Provided by QueenJellyBean

Categories Mexican

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 cups long grain rice, uncooked
2 tablespoons butter (or margarine)
3 1/4 cups chicken broth (or water)
2 tablespoons tomato bouillon with chicken flavor
1 (4 ounce) can diced green chilies, undrained

Steps:

Rinse the rice in lukewarm water for 1-2 minutes.
In a large frying pan, melt the butter/margarine and then add the rice.
Fry the rice until it turns white and starts to brown -- kinda like making rice a roni.
Add the broth/water, bouillon and green chiles.
Bring to a boil and then reduce heat and cook for 20-30 minutes until all moisture is absorbed and rice is done.
Can be garnished with shredded cheddar and or sliced green onion.

Nutrition Facts : Calories 170.7, Fat 3.7, SaturatedFat 2, Cholesterol 7.6, Sodium 499.8, Carbohydrate 28.8, Fiber 0.6, Sugar 0.8, Protein 4.6

3-INGREDIENT MEXICAN RICE

3-Ingredient Mexican Rice image

This 3-Ingredient Mexican Rice tastes just like the one at the restaurant! only 15 minutes and it only uses only one pan to make!

Provided by Brandie @ The Country Cook

Categories Side Dish

Time 15m

Number Of Ingredients 7

Ingredients

1 cup Basmati rice
2 cups chicken broth
10 ounce can red enchilada sauce
salt and pepper (to taste)
chopped cilantro
chopped tomatoes
sliced green onions

Steps:

In a large skillet (or saucepan) stir together the rice, chicken broth and enchilada sauce.
Turn heat to medium-high and bring to a gentle boil. Stir well. Cover pot and turn down heat to low.
Cook for about 10-15 minutes until rice is tender. Stir mixture and season with salt and pepper, to taste.

Nutrition Facts : Calories 116 kcal, Carbohydrate 25 g, Protein 2 g, Sodium 289 mg, ServingSize 1 serving

MY FAVORITE MEXICAN RICE

My Favorite Mexican Rice image

I found this on a different recipe site and tweaked it a little to suit our tastes. It's our favorite Mexican rice that we've tried.

Provided by wakkojenni

Categories Side Dish Rice Side Dish Recipes

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
1 cup long grain white rice
2 ½ cups chicken broth
1 (4 ounce) can tomato sauce
1 (4 ounce) can canned chopped green chiles, drained
1 small onion, minced
2 cloves garlic, minced
1 ½ teaspoons salt
½ teaspoon ground cumin
¼ teaspoon chili powder
1 ½ cups shredded Monterey Jack cheese

Steps:

Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 28.4 g, Cholesterol 25.1 mg, Fat 15.7 g, Fiber 1.2 g, Protein 9.8 g, SaturatedFat 6.5 g, Sodium 1053.1 mg, Sugar 2 g