Sharon123's Mexican Rice
Recipe: #33625
October 26, 2019
Categories: Side Dishes, Rice, Brown Rice, Mexican, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan Vegetarian, Herbs, more
"One of her dishes i like"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (429.8 g)
- Calories 250
- Total Fat - 11.8 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 1999.4 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 8.1 g
- Sugars - 7.1 g
- Protein - 3.5 g
- Calcium - 42.3 mg
- Iron - 1.5 mg
- Vitamin C - 31.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes.
Step 2
Puree in a blender ,being careful that the hot stock expands ,have a towel over top and start low
Step 3
When blended return it to the pan over the hot rice.
Step 4
Season to taste with salt.
Step 5
Heat the oil in the saucepan over medium heat.
Step 6
Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold.
Step 7
Add the warm stock and bring to a boil. Cover and cook over low heat for 45 minutes.
Step 8
Add frozen veggies
Step 9
Let stand covered for 10 minutes.
Step 10
Meanwhile, peel, seed, and chop the chiles.
Step 11
Add them to the pan along with the remaining cilantro and garlic salt .
Step 12
Gently fluff them into the rice with a fork.
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.
- Be sure to use fresh cilantro for the best flavor.
- Anaheim chilies can be roasted or used raw for this recipe.
- Substitute vegetable stock with chicken stock for a richer flavor. The benefit of this substitution is that it adds more flavor to the dish, creating a more enjoyable eating experience.
- Substitute olive oil with canola oil for a healthier option. The benefit of this substitution is that canola oil is a healthier alternative than olive oil, as it is lower in saturated fat.
Vegetarian Mexican Rice Replace the vegetable stock with vegetable broth, omit the garlic salt, and substitute the frozen corn and peas with 1 cup of cooked black beans.
Grilled Fish Tacos with Avocado Salsa - A perfect accompaniment to Sharon123's Mexican Rice, these fish tacos are a delicious and healthy way to complete the meal. The creamy avocado salsa adds a bright, fresh flavor to the tacos, and the grilled fish adds a nice smoky flavor to the dish.
: Grilled Corn with Lime and Cilantro -
: This simple grilled corn side dish adds a bright, zesty flavor to the meal. The lime and cilantro add a zesty, fresh flavor to the corn, and the smoky flavor of the grilled corn complements the fish tacos perfectly.
FAQ
Q: How long should I cook the rice?
A: Cook the rice over low heat for 45 minutes, covered. Let stand covered for an additional 10 minutes after adding the frozen veggies.
Q: How much water should I use?
A: Use 2 cups of water for every 1 cup of rice. This will ensure the rice is cooked properly and not too dry or too wet.
1 Reviews
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Fun facts:
The Mexican rice dish is believed to have originated in the 1920s in Mexico City. It was a popular dish among the locals and quickly spread throughout the country.
The famous Mexican-American singer Selena Quintanilla-Pérez was known to have made this dish for her family. She was known to have added her own twist to the dish by adding a bit of jalapeño to give it an extra kick.