Adriana's Mexican Rice
Recipe: #13175
July 18, 2014
"This how my daughter-in-law makes her rice."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (182.8 g)
- Calories 258.7
- Total Fat - 9.4 g
- Saturated Fat - 1.3 g
- Cholesterol - 1 mg
- Sodium - 918.1 mg
- Total Carbohydrate - 38.4 g
- Dietary Fiber - 0.4 g
- Sugars - 0.8 g
- Protein - 4.9 g
- Calcium - 30.6 mg
- Iron - 2.1 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Blend in the blender the garlic and tomato till puréed.
Step 2
Heat oil in skillet. Add rice; toast until light brown, being careful not to burn (rice will be puffy). Add water and puréed mixture. Cover and turn down to simmer.
Step 3
Cook for 15 minutes or till all water is absorbed.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Use a good quality white rice for this recipe for best results.
- When selecting tomatoes, choose ones that are ripe and red for the best flavor.
- Substitute 2 cups vegetable stock for the water to add more flavor to the rice. The benefit of this substitution is that the rice will have a richer, more savory taste.
- Substitute 2 tablespoons of butter for the oil to add a richer flavor and texture to the rice. The benefit of this substitution is that the rice will have a more creamy and flavorful texture.
Vegetarian Mexican Rice Heat oil in skillet. Add 1 diced onion, 1 diced red pepper, 1 diced green pepper, 1 diced jalapeño, and 1 cup of frozen corn. Cook for 3 minutes or until vegetables are softened. Add rice; toast until light brown, being careful not to burn (rice will be puffy). Add water and puréed mixture. Cover and turn down to simmer. Cook for 15 minutes or till all water is absorbed.
Vegetarian Spanish Rice Heat oil in skillet. Add 1 diced onion, 1 diced red pepper, 1 diced green pepper, and 1 cup of frozen peas. Cook for 3 minutes or until vegetables are softened. Add rice; toast until light brown, being careful not to burn (rice will be puffy). Add water and puréed tomato mixture. Cover and turn down to simmer. Cook for 15 minutes or till all water is absorbed.
Baked Chipotle Lime Chicken: This dish is a flavorful and easy to prepare chicken dish that pairs perfectly with Adriana's Mexican Rice. The smoky and spicy flavors of the chipotle and lime will add a delicious kick to the meal.
Black Bean and Corn Salad: This light and refreshing salad is a great accompaniment to the Baked Chipotle Lime Chicken. The sweetness from the corn pairs nicely with the smoky and spicy flavors of the chicken. The black beans add a nice texture and protein to the dish, making it a complete meal.
FAQ
Q: How long should I cook the rice for?
A: Cook the rice for 15 minutes or until all the water is absorbed.
Q: What type of rice should I use?
A: Long grain white rice is best for most recipes, however, brown rice, jasmine rice, or basmati rice can also be used.
2 Reviews
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Fun facts:
Fun Fact 1: Mexican Rice is a popular dish in Mexico and is often served with dishes such as tacos, enchiladas, and burritos. It is also a popular side dish in the United States, especially in Tex-Mex restaurants.
Fun Fact 2: Adriana's Mexican Rice is named after the famous Mexican actress Adriana Fonseca, who has starred in many popular telenovelas. She is also known for her love of cooking, and her Mexican Rice recipe is a favorite of hers!