Mexican Style Brown Rice Recipe

Great Tasting Low Sodium Mexican Rice Recipe Food.com

WebMay 26, 2017 · directions. In a stock pot heat oil till hot. Add uncooked rice and saute until the rice looks clear (usually 2 - 3 minutes). Add seasonings, chicken broth, diced …

Rating: 4/5(2)
1. In a stock pot heat oil till hot.
2. Add uncooked rice and saute until the rice looks clear (usually 2 - 3 minutes).
3. Add seasonings, chicken broth, diced tomatoes and mixed vegetables and turn heat up to high. Stir well and bring to a boil.
4. Turn heat to low. Cook covered for 20 minutes.

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Mexican Brown Rice Recipe Cookie and Kate

WebNov 26, 2016 · Instructions. Preheat the oven to 375 degrees Fahrenheit. In a food processor or blender, combine the tomatoes, onion and garlic, …

Rating: 4.8/5(74)
1. Preheat the oven to 375 degrees Fahrenheit. In a food processor or blender, combine the tomatoes, onion and garlic, and blend until smooth. In a liquid measuring cup, measure out 2 cups of the tomato mixture and discard the rest.
2. Warm the olive oil in a medium Dutch oven* over medium heat until shimmering. Add the rice and jalapeño and cook, stirring occasionally, for about 2 to 3 minutes.
3. Add the vegetable broth (watch out for splatters), tomato mixture, tomato paste (add a little extra if you’re using fresh tomatoes that aren’t super flavorful), and salt. Stir to combine, then increase the heat to medium-high and bring the mixture to a boil.
4. Cover the pot with the lid and carefully transfer it to the oven. Bake until the liquid is absorbed (the rice will look dry when you take off the lid, but don’t worry) and the rice is tender, about 1 hour 15 minutes to 1 hour 30 minutes, stirring halfway through cooking.

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Quick Mexican Brown Rice Recipe Skinnytaste

WebNov 2, 2015 · Heat the cooked rice. Set aside. Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and …

Rating: 4.8/5(21)
1. Heat the cooked rice. Set aside.
2. Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add garlic and sauté for another minute.
3. Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables. Add the cooked rice, stir, and cook for 1 minute or until heated through. Serve with cilantro and lime wedges on the side.

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