Best Rice Veracruz Recipes

SHRIMP VERACRUZ WITH BROWN RICE, CORN, AND OLIVES

Steps:

• Combine 6 cups water, 2 cups rice, and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium, cover, and cook just until rice is tender, about 30 minutes. Stir in corn, then drain. Transfer rice mixture to large bowl. Refrigerate until cold, stirring occasionally, about 1 hour. Mix in green onions, bell peppers, and olives.
• Boil shrimp in large pot of boiling salted water until cooked through, about 3 minutes. Drain; set aside. Blend salsa, oil, lime juice, cumin, and lime peel in processor until dressing is smooth. Stir half of dressing into rice mixture. (Can be made up to 8 hours ahead. Cover shrimp, rice mixture, and remaining dressing separately and chill.)
• Mix shrimp and remaining dressing into rice mixture. Season salad with salt and pepper. Transfer salad to large platter. Garnish with lime wedges.

RICE VERACRUZ

Steps:

• Cook rice according to package directions, but substitute broth for the water.
• Saute onion, bell pepper, and poblano in oil in a large saute pan over medium high heat.(If you choose you can spray the skillet with non-stick spray and add broth to saute the vegetables.).
• Cook until soft, about 3 minutes, then add garlic and paprika.
• Saute an additional minute & remove from heat.
• Stir in rice and remaining ingredients.
• Enjoy!

SPICY BROWN RICE VERACRUZ

Steps:

• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, onion and garlic in oil 4 to 5 minutes, stirring frequently, until rice is toasted.
• Stir in remaining ingredients. Cover and cook over medium-low heat 5 minutes or until rice is tender.

SPICY BROWN RICE VERACRUZ

Steps:

• 1. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, onion and garlic in oil 4 to 5 minutes, stirring frequently, until rice is toasted.2. Stir in remaining ingredients, Cover and cook over medium-low heat 5 minutes or until rice is tender.1 Serving: Calories 350 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 960mg Carbohydrate 74g (Dietary Fiber 8g) Protein 10g o % Daily Value: Vitamin A 26% Vitamin C 34% Calcium 10% Iron 16% o Diet Exchanges: 4 Starch, 2 Vegetable

RICE VERACRUZ

Steps:

• In a medium nonstick skillet on medium heat, warm the oil.
• Add the corn, jalepino, and cumin; cover and cook on low heat for 3 to 5 minutes, stirring occasionally.
• Stir in the tomato, scallions, cilantro and rice.
• Cook on low heat for 3 to 5 minutes until hot.
• Stir occasionally.
• Add a dash or two of water if needed to prevent the rice from sticking.
• Salt to taste and serve.

SPICY BOWN RICE VERACRUZ

Steps:

• 1. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, onion and garlic in oil 4 to 5 minutes, stirring frequently, until rice is toasted.2. Stir in remaining ingredients, Cover and cook over medium-low heat 5 minutes or until rice is tender.1 Serving: Calories 350 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 960mg Carbohydrate 74g (Dietary Fiber 8g) Protein 10g % Daily Value: Vitamin A 26% Vitamin C 34% Calcium 10% Iron 16% Diet Exchanges: 4 Starch, 2 VegetableFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RICE VERACRUZ

Steps:

• Prepare rice according to package directions using only water.
• Sauté onion, bell pepper, and poblano in oil in a large skillet over medium-high heat until soft, about 3 minutes. Stir in garlic and paprika; sauté 1 minute more.
• Off heat, stir in rice, olives, parsley, capers, salt, and black pepper.