Best Rio Grande Rice Recipes

Rio Grande Rice image

Provided by shawnajean

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1/2 cup onion, finely diced
1 1/2 cups white rice, uncooked regular long grain
1 red pepper, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
12 ounces tomato sauce
2 teaspoons salt
1 garlic clove, minced
1/4 teaspoon saffron, Mexican saffron (optional) or 1/4 teaspoon turmeric (optional)
3 cups water

Steps:

In a large saucepan, heat vegetable or olive oil over medium-low heat.
Sauté the onions in the pan until golden brown.
Add the rice to the pan and stir well to coat the grains with the oil.
Mix in the remaining ingredients.
Cover the pan and bring it to a boil, then reduce the heat to simmer and cook for 30-40 minutes until the rice is tender.
Stir the rice occasionally to keep it from sticking.

Nutrition Facts : Calories 263.3, Fat 7.4, SaturatedFat 1, Sodium 1086.2, Carbohydrate 45.1, Fiber 2.9, Sugar 3.9, Protein 4.4

Tex-Mex Rice from the Rio Grande Valley image

Provided by rockytuesday

Categories Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups long-grain white rice, dry
3 tablespoons corn oil
2/3 cup canned tomato sauce
1/4 cup tomatoes, diced
1 tablespoon cumin, freshly ground
1/2 teaspoon black pepper
1/4 cup green bell pepper, diced (optional)
1/4 cup onion, diced (optional)
1 garlic clove, finely minced (optional)
3 cups chicken broth

Steps:

Soak the rice - In a large bowl, pour hot water over rice and let stand 25 minutes.
While the rice is soaking, cut up the vegetables, and grind the cumin.
Drain into a sieve and rise well in cold water. Shake sieve and let drain a while until rice stops dripping.
While the rice is draining, heat oil in a skillet on medium heat.
Brown the Rice - Once oil is hot, stir in rice, making sure grains are well coated with oil. Saute rice for about 10 minutes until golden brown, stirring often. If any rice starts turning dark brown, stir constantly.
Stir in all the ingredients except chicken broth (tomato sauce, tomato, bell pepper, onion, garlic, cumin, salt, and pepper). Cook for 3 minutes on medium heat or until almost dry, stirring constantly.
Stir in chicken broth and then do not stir again until cooking is complete. Reduce heat to medium-low, cook uncovered, for 10 minutes.
Cover and cook for 5 minutes. Change heat to Low, cook covered, for 20 minutes.

Nutrition Facts : Calories 220.3, Fat 3.5, SaturatedFat 0.6, Sodium 520.4, Carbohydrate 39.8, Fiber 1.2, Sugar 1.8, Protein 6.4

Rio Grande Rice and Beans image

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

1 1/3 cups vegetable or chicken broth
1 1/3 cups uncooked instant rice
1/4 teaspoon pepper
1 can (15 to 16 ounces) kidney beans, rinsed and drained
3 medium green onions, sliced (1/3 cup)
1 large avocado, diced
2 teaspoons lime juice
1 medium green onion, sliced (2 tablespoons)

Steps:

Heat broth to boiling in 2-quart saucepan. Stir in rice and pepper; remove from heat. Cover and let steam about 5 minutes or until liquid is absorbed.
Fluff rice with fork. Stir in beans and 1/3 cup onions.
Mix avocado and lime juice; gently fold into rice. Sprinkle with 2 tablespoons onion.

Nutrition Facts : Calories 280, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 7 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg