Recipezaar: Rice,Mexican recipes

Yellow Salsa Rice

Mon, 04 Feb 2008 01:21:10 -0500

1001 Low Fat Vegetarian. Salsa can be hot or not. You choose! -- posted by dicentra

Most Excellent Mexican Rice

Mon, 25 Feb 2008 01:25:01 -0500

This goes nicely with my Chicken Breasts Con Rajas or any south of the border meal. I have recently been to a talk by Michael Pollan author of "In Defense of Food," who advocates getting away from processed food and today as I was stopping to grab a box of prepackaged Mexican Rice mix I looked at the ingredients and realized this is exactly what he means. This recipe is quick, fresh and definitely not full of preservatives! In a pinch and when tomatoes are out of season, I use canned chopped tomatoes and it still tastes great! Happy Cooking! -- posted by CaliforniaJan

Mexicali Rice

Mon, 25 Feb 2008 19:56:13 -0500

A Mexican rice dish that can be double and tripled for larger crowds. Very quick, easy, and cheap. -- posted by Orlinda

Moms Mexican Rice

Sat, 01 Mar 2008 00:44:44 -0500

Everyone I know loves my mom's rice. It's full of flavor and can be sniffed a mile away. She always has to make a double batch for any get together because it goes FAST! I like to eat this with beans, or with lots of lemon. I sometimes also mix in some chicken and make it a single dish meal! -- posted by Rubi

Tulum-Style Hand Held Burritos

Tue, 04 Mar 2008 13:55:10 -0500

A Mexican restaurant called Tulum near us fills its hungry college clientele with hearty, inexpensive and portable concoctions. My home-based version can be adapted to mood and handy ingredients. There's a wonderful variety of fully-cooked link sausages these days, from screamin' chorizo to spinach and feta to pedestrian old Cheddarwurst. Try bright fresh veggies or nuts for color and crunch, and play with cheese and dressing combinations. -- posted by HopeJohnJP

Chicken Empanada

Wed, 05 Mar 2008 19:19:48 -0500

Got this from the Great Tasting Wraps cookbook. Have made it a few times and made some modifications to the original. Each empanada is pretty big. -- posted by Smokem

Spanish Rice

Mon, 10 Mar 2008 23:31:23 -0400

This is the "Spanish Rice" my mom made growing up. We always had it with tacos. It doesn't taste like the kind you get in Mexican restaurants; it's more moist than that. -- posted by CongoGirl

Big Batch Crock Pot Mexican Casserole

Mon, 10 Mar 2008 23:32:22 -0400

I invented this recipe to use up a bunch of Spanish Rice I had leftover. Everyone it my home group loved it. The ingredients can all be modified based on personal preference and what you have in your cupboard. Plain rice can be substituted for the Spanish Rice. Quantities are estimates, adjust based on the size of your crock pot. -- posted by CongoGirl

Mexican Rice

Mon, 17 Mar 2008 01:05:52 -0400

A colorful addition to any Mexican or Southwest meal. If you can't find Mexican oregano, regular oregano can be used. I don't like cilantro so I leave that out and sub parsley -- not the same taste but it works for me. -- posted by Lvs2Cook

Spanish Rice

Wed, 19 Mar 2008 02:00:11 -0400

A quick, easy side dish for your family's favorite Mexican dishes. -- posted by 2boys2teach

Black Bean and Rice Burritos

Fri, 21 Mar 2008 01:30:56 -0400

This recipe comes from the Rice A Roni site. We enjoy black beans and I am always looking for new ways using them. Wanted to share this recipe and have for safe keeping. Also added alittle more cheese and guacamole measurements for the burritos, to our taste. -- posted by Marsha D.

Authentic Mexican Rice

Tue, 25 Mar 2008 23:47:03 -0400

My Mother's side is Mexican and this is how she makes her rice and how she has taught me to. If desired, veggies such as corn, peas, and carrots can be added, but we eat ours plain. Enjoy! -- posted by mamadelogan

Sonoran Rice

Tue, 01 Apr 2008 01:30:46 -0400

This dish makes a mildly flavorful accompaniment to any Mexican dish. From Good Food Magazine May 1988. -- posted by JackieOhNo!

Coconut Rice Pudding

Thu, 17 Apr 2008 01:58:52 -0400

This creamy pudding is finished off-creme brulee style-under the broiler. This is not a fast dish but it is so worth it. -- posted by jrusk

Arroz Verde (Green Rice)

Thu, 17 Apr 2008 17:11:53 -0400

This is a very good rice to serve with enchiladas, or any Mexican meal. Served with lime wedges, this goes really well with fish. -- posted by itsnevrenough

"chipotle" Style Chicken Burrito Bowls

Tue, 22 Apr 2008 15:14:04 -0400

I love those chicken burrito bowls at the restaurant Chipotle, and this version is just as good - to me and my family anyway! The recipe appears to be long, but it consists of mostly toppings. Enjoy! -- posted by TradCook

Ca Spicychef's Mexican Rice

Wed, 23 Apr 2008 23:42:08 -0400

This is my own recipe for mexican rice. My family enjoys it with homemade enchiladas or in burritos. You can go crazy and add corn, diced mushrooms, green onion, anything you want...if you add corn or green onions I would add them with the water in the final step. I hope you enjoy it. -- posted by CASpicyChef

Mexican Skillet Supper

Wed, 30 Apr 2008 01:17:48 -0400

This is a great weekday meal that my whole family enjoys -- posted by julielenore

Mexicano Rice

Mon, 19 May 2008 02:30:42 -0400

So easy and yet sooooooooo delicious. -- posted by The Firehouse Cook

Arroz Verde (Mexican Green Rice)

Tue, 27 May 2008 01:55:55 -0400

Nice Mexican twist on boring old rice. If you can't find parboiled rice at your grocery store, long-grain rice may be substituted, but just won't be quite as yummy. I love to serve this with Recipe #29059. -- posted by Melanie2590

No Wait Homemade Horchata

Tue, 03 Jun 2008 00:46:13 -0400

We LOVE horchata, but are always disappointed in the amount of wait time required to make it. One day I decided to try to cook the rice slightly before making the drink because I wanted it NOW! We really like it and think it tastes just a good as the original recipe we tried which calls for the rice to be soaked over night. -- posted by MamaMeg

Green Chili Cheesy Rice Bakey

Sat, 14 Jun 2008 20:10:01 -0400

This recipe is SO SO yummy served with any meal. This is a family fave! This recipe is great served at potlucks or barbecues as well. You will definitely be complimented on it over and over again, and asked for the recipe. I got this recipe from our local market. I like this recipe because its easy to prepare, and everyone swoons when I make it. I recommend to make sure you cube the cheese, as it turns out best that way. I vary and make it with brown rice and lite sour cream as well, either way..you and your family will love this! -- posted by Chef#856954

Ultimate Brown Rice

Thu, 19 Jun 2008 22:15:44 -0400

Tender and moist brown rice is cooked perfectly everytime. You can also use this recipe for barley. This will be the only recipe you will ever need to cook brown rice or barley. So, stop looking. Honest! -- posted by chattypenny

Cilantro Lime Rice

Tue, 24 Jun 2008 16:41:57 -0400

This is a rice recipe that goes great with a fresh mex meal. We moved from Utah and missed our local fresh mex resturant (Cafe Rio). Try it with the Sweet Pork recipe. We like to buy the raw tortillas at Costco and make pork, rice, and bean burritos. -- posted by Paigespud

Julie Renee's Spanish Rice

Mon, 30 Jun 2008 23:46:52 -0400

Yummy spanish rice! Perfect with enchiladas and beans! -- posted by Shonie 'chelle

Grilled Tuna With Chipotle Ponzu and Avocado Salsa

Fri, 25 Jul 2008 18:27:10 -0400

My daughter made this last night and had a taste and was pleasantly surprised! This is a great example of how bold Asian and Latin flavors can work well together. The orange and lime juice are in place of the rice vinegar = the acidic ingredient used in a Japanese ponzu dipping sauce. The hot, smoky chipotle chiles give it that extra kick! The avocado salsa gives it that cooling feeling. Cooking Light Magazine, November 2005. You can also use the ponzu with chicken! -- posted by Manami

Agua De Palapa Joe's

Sat, 26 Jul 2008 03:15:20 -0400

I happened to catch this on Guy Fieri's show Guy's Big Bite and didn't want to lose it because it sounds interesting. I haven't tried it yet but I will soon! Let me know what you think. -- posted by Chef #541237

Vegetarian Mexican Pita

Wed, 30 Jul 2008 19:32:10 -0400

I had a craving for something with rice and black beans one night, and this is what I came up with. I still fiddle with the ingredients some every time I make it, and probably will until I have it "perfected". :) These are wonderful served with steamed corn as well. -- posted by Gryph Black

M-M-M- Good Mexican Rice

Tue, 12 Aug 2008 13:18:25 -0400

So good and can add ground turkey. hamburger, cooked chicken - pork etc. and make it a meal. or leave it as a side dish. I also sometimes add Jalapeno Peppers for a kick! I also use brown rice. The prep time includes cooking and cooling rice Found it on Taste of Home -- posted by Cathy Pete

Spanish Rice

Wed, 20 Aug 2008 00:16:09 -0400

Savory Rice goes great with my Chicken Enchiladas -- posted by Denae J Davis

Mexican Take-Out Arroz Rojo (Red Rice)

Thu, 21 Aug 2008 14:25:58 -0400

We bet the dishwashers in Mexican restaurants see a lot of rice go through their station. It must win the contest for the dish most frequently served, but least eaten. That's because it's usually mushy and flavorless, like it's just holding a spot on your plate where you can plant the parsley garnish you're also not going to eat. Our version, with rice cooked to perfection in spiced tomato stock, is so good it could be the star of the plate. It also makes a great vegetarian addition to burritos. From the Take-Out Menu Cookbook. -- posted by TxGriffLover

Rice Pudding With Raisins and Cinnamon (Arroz Con Leche)

Tue, 26 Aug 2008 00:53:00 -0400

Yes, it's a bit time consuming . . . but worth every minute of it! Even though the recipe calls for vanilla beans, I've successfully substitued 1 tablespoon of vanilla. Found this recipe while cleaning out my old recipe box. Comes from May 2003 Bon Appetit. NOTE: The rice will seem soupy at first, but don't panic it will set up as it chills. -- posted by Galley Wench

Burrissimo - Italian Burritos

Thu, 28 Aug 2008 15:21:29 -0400

A cross between manicotti and a burrito, I came up with this recipe by using whatever I had on hand. Use your favorite spaghetti sauce and any vegetables you like for the filling. It may sound weird but it is fantastic! -- posted by cloeabear

Rice Atole (Mexican Rice Pudding/Arroz Con Leche)

Fri, 29 Aug 2008 09:55:59 -0400

My mom adapted this from several recipes she found, in an attempt to copy the arroz con leche that we had while I was studying in Merida, in Mexico's Yucatan Peninsula. The bakery sold it in little plastic cups, at room temperature. This isn't a true 'pudding' since it doesn't have any eggs--but it sure is good! I haven't actually made this myself yet--just enjoyed it at mom's house! Warming the milk before adding to the rice helps to avoid longer cooking times. Simply warm the milk in the microwave or in another pan shortly before adding it to the rice. This dish can easily be halved if you don't need such a large amount (or doubled if you need more). This is a nice recipe to pour into individual serving dishes (custard cups or ramekins work well) while still warm. Sprinkle with a little extra cinnamon to garnish, cool, and eat cold or at room temperature. -- posted by SrtaMaestra

Tomato Rice

Mon, 01 Sep 2008 02:58:36 -0400

My mom's recipe - the perfect compliment to a mexican dinner. It has a lot of flavor and is pretty simple to put together. When I make it at home I cut back on the onion. I don't make any other changes, but I think it would be great with some additions like black beans, corn, or chiles. -- posted by MaddysMom

Beefy Spanish Rice

Wed, 03 Sep 2008 19:17:04 -0400

Recipe I found on the internet years ago and I absolutely love it because it's different. Recipe yields enough for main dish, so cut down servings if you want it to go with a Mexican dinner, but I think it's fabulous! And easy to make! I usually use whole can of corn because I love corn! -- posted by JessieGirl

Honey Glazed Chicken Tacos With Mango Rice

Sat, 06 Sep 2008 11:03:37 -0400

Children love creating their own meals. These tacos, with their colourful filling, are fun to assemble and eat, full of goodness and low in salt. Add your childrens favourite vegetables to the chicken mixture, or add peas or beans to the rice instead of mango. -- posted by English_Rose

Rice With Tomatoes and Onions

Fri, 19 Sep 2008 17:19:44 -0400

Often known as Mexican rice,and sometimes as Spanish rice-this dish is easy to make for a crowd. This is a very basic recipe open to infinite interpretations - I think every Mexican restaurant I've ever been to adds something different. Found at the Saveur website. -- posted by Sweet Jezebel

Mexican Rice

Fri, 19 Sep 2008 23:22:34 -0400

I actually found this recipe on here but I decided to repost it because I cannot find the original. Very unique with lots of flavor -- posted by rachiekb

Spicy Chili Chipotle Rice

Mon, 22 Sep 2008 19:49:12 -0400

I like to spice up my turkey burgers. Trying these flavors together worked well -- posted by Jamilah's Kitchen

Authentic Mexican Rice

Wed, 01 Oct 2008 22:14:29 -0400

I learned this recipe from Rick Bayless, one of my favorite chefs. It is very unconventional, but the results are consistently delicious. It is a little more time consuming than my "Easy Mexican Rice" posted on this site, but well worth the effort, if you want to serve the very best accompaniment to your enchiladas, tamales or chiles rellenos. -- posted by Deja A

Chorizo and Sweet Pepper Rice

Sat, 04 Oct 2008 19:03:42 -0400

Fancy Mexican for dinner? Make this rice dish as a main course or fill a tortilla wrap with it and serve with shredded lettuce. -- posted by English_Rose

Ronald Reagan's Rancho Rice

Sun, 26 Oct 2008 19:53:27 -0400

Rice,Cheese, Green Chilie Casserole. I'm posting this for the 2008 Election Eats Tag. -- posted by BakinBaby

Beef Mexican Rice

Mon, 10 Nov 2008 23:39:12 -0500

30 Minute Meal - all ingredients are serving sized -- posted by Cilyarome

Horchata

Tue, 11 Nov 2008 22:21:27 -0500

We had this at our local Mexican restaurant but the waitress called it rice water. This recipe is from Simply Delicioso with Ingrid Hoffmann -- posted by Charlotte J

Easy Spanish Rice

Thu, 11 Dec 2008 16:35:04 -0500

You can adjust the heat level in this easy spanish rice recipe. It is from Simple & Delicious. -- posted by Lainey6605

Mexican Rice - Arroz a La Mexicana

Tue, 06 Jan 2009 23:47:17 -0500

This is from Diana Kennedy's book, "From My Mexican Kitchen". I usually have varying results when I make rice but this recipe made it come out perfectly. It is tender like my dad likes it and sprinkled with a touch of carrots and peas like my Nana used to make. It can be prepared several hours ahead and then reheated. Leftovers can be frozen for a couple of weeks without losing flavor. Do not thaw before reheating; put the frozen rice directly into the pan so you do not lose the flavor in the melting juices. -- posted by cookiedog

Arroz Con Gandules (Rice With Pigeon Peas)

Thu, 08 Jan 2009 00:24:29 -0500

This is a recipe that my mother-in-law taught me how to make. It is from Puerto Rico and is a traditional dish for many meals. Gandules (or pigeon peas) is a type of bean and can be found in most Spanish or Latin stores; they are distributed and labeled by Goya. Bijol can also be found in Spanish stores, in a small yellow round container. It is a yellow food coloring spice, something like paprika or turmeric. This is a great recipeeveryone who tries it raves about it. Its worth hunting for the ingredientsI guarantee it! -- posted by Chef #1115490

Mexican Rice

Thu, 08 Jan 2009 19:42:20 -0500

Lovely Mexican Rice that goes well with tacos or any other Mexican dish. -- posted by Florida Cook

Rick Bayless' Mexican Paella With Shrimp, Mussels, and Chorizo

Sun, 11 Jan 2009 19:17:27 -0500

This was on Rick Bayless' show, Mexico: One plate at a time. I haven't tried it but it looked good, here for safe keeping. Serves 25-30, hoping I can cut it down a bit! -- posted by CookingLaura

Mexican Skillet-Over Rice

Wed, 14 Jan 2009 22:38:49 -0500

This is a copy cat of one of our local restaurants milder dishes--their's is good, but home made is better!!! I cook it all separate and put on each plate what that person will eat, some don't like peppers while others do. -- posted by Drifter Gurl

Healthy Spanish Rice My Toddler Loves

Wed, 14 Jan 2009 22:49:53 -0500

Inspired by the Sneaky Chef cookbook, I've found a way to add a bit more nutrition into my Spanish rice. My nearly 2 year old loves it - and asks for more! I usually make the rice itself in advance and then make the stovetop rice with cheese and "orange puree" whenever I want to serve it. -- posted by InstaSpanish

Chili Brown Rice With Chicken, Black Beans and Olives

Wed, 14 Jan 2009 23:04:20 -0500

A recipe posted in the 01/14/09 edition of the Wichita Eagle. I loved the combination of ingredients and the fiber content. An easy to make mexican meal made in one dish! I think this could easily be made into a OAMC meal either cooked and frozen, or made as a "dump" meal. -- posted by Amy in Kansas

Yellow Rice

Fri, 16 Jan 2009 18:35:22 -0500

From Tyler Florence. Serve with Chicken Enchiladas with Roasted Tomatillo Salsa -- posted by bandmom4ever

Rice and Black Beans (Rice Cooker)

Wed, 28 Jan 2009 14:27:47 -0500

A very simple, cheap, filling side or main dish. I make this in my dorm room, all my friends come running at the smell and are delighted at the taste. It costs me about $2.25 to make. For more heat, use Hot Ro-tel. -- posted by Phil Dosa

Enchilada Rice

Thu, 29 Jan 2009 16:36:32 -0500

I whipped up this recipe with some leftovers and some ingredients I had on hand. This recipe is nice because it's simple and can be modified very easily with whatever ingredients you and your family prefer. I intended for this to be a side dish, but adding cooked chicken or pork would easily make this a meal. -- posted by HurricaneChampagne

Cafe Rio Cilantro Lime Rice

Tue, 10 Feb 2009 01:20:04 -0500

This is a rice recipe that goes great with a fresh mex meal. We moved from Utah and missed our local fresh mex resturant (Cafe Rio). After trying many recipes and making adjustments I think it is a great recipe and I get a lot of complements on it. Try it with my Sweet Pork recipe. We like to buy the raw tortillas at Costco and make pork, rice, and bean burritos. To see more reviews on this recipe search for recipe # 310516 -posted under a different name. -- posted by Paigespud

Ground Beef Taco Casserole

Tue, 24 Feb 2009 11:19:16 -0500

A yummy, quick, ground beef casserole with a taco taste. Easy on the budget, easy to change to your taste. This may not win any gourmet awards, but my boys eat it - enough said. -- posted by Chef #1104154

Zesty Spanish Rice Low Fat

Sat, 28 Feb 2009 02:23:20 -0500

This is a twist on the regular Spanish rice. I stumbled upon this by accident when I opened a can of "Herdez Salsa Verde Mexicana picante" instead of green chillies. I decided to throw it in and see how it turned out. The rice turned out great. I love the flavor and it's low fat!! -- posted by Notorious L.I.Z.

Agua De Horchata

Thu, 05 Mar 2009 16:22:27 -0500

This Horchata is the kind that is served in "neverias" or ice-cream shops in Mexico. It is creamy and easy to do. Grinding the rice twice brings out all the starch and flavor. Prep time is the time needed for the rice to soak. One reviewer stated that I don't know what I'm talking about and that the rice should be soaked overnight...if you choose to soak it longer, the result will be the same and you will still need to strain it as stated---twice. I do know what I'm talking about: I'm Mexican and live in Mexico. -- posted by Mami Janine

Arroz a La Mexicana (Mexican Rice)

Mon, 16 Mar 2009 16:06:18 -0400

This is an adaptation from Diana Kennedy's "Recipes from the Regional Cooks of Mexico". I modified it a little, adding some chili powder and cumin, and changing some of the preparation (primarily, cooking the rice before frying, rather than soaking only) -- posted by Special Ed

Salsa Arroz Con Pollo

Sun, 05 Apr 2009 22:05:25 -0400

Baked in the oven to finish ...using salsa and broth to season the rice. It creates a fantastic mix and an entire dinner in one dish. I found this years ago in the San Francisco Chronicle. Pretty low fat tooo. Serve with spoons of sour cream. -- posted by Chef #806937

Mexican Red Rice

Wed, 08 Apr 2009 11:33:03 -0400

I got this recipe out of one of my favorite cookbooks, "Seductions of Rice." I have made it many times now, and it has developed into my own version, which I am sharing here. -- posted by The Finicky Chef

Spanish Rice

Wed, 22 Apr 2009 12:33:58 -0400

A simple tasty side dish that goes really well with mexican dishes. I make this alot and have yet to meet someone (other than my Mother-in-law, who hates everything) that doesn't like it. This recipe was hatched when I was working as a chef at a local cafe to accompany our quesadilla special. -- posted by kalamitykris

Mexican Red Rice

Mon, 27 Apr 2009 00:56:14 -0400

I use this recipe when I want to make a quick yet delicious Mexican Rice. It's my dad's favorite rice and even tastes great reheated in the microwave the next day. From Williams Sonoma: Mexican -- posted by cookiedog

Ole! Fluffy Mexican Rice

Thu, 30 Apr 2009 14:42:27 -0400

I love Mexican rice -- only if it's slightly moist -- and fluffy. I learned to make it as a cook in my friend's Mexican restaurant in Nevada. My recipe for the freshest-tasting fluffy Mexican rice is easy to make and has just the right consistency -- and it's delicious. Try Hadasah's review suggestions, which I tried and love (Thanks Hadasah)! After one taste, you'll want to snap your fingers and shout "OLE!" -- posted by Bazaar®

Mexican Chicken Rice Soup (Caldo Cantina)

Fri, 01 May 2009 12:13:57 -0400

Use plenty of lime, raw onion annd cilantro! You could use vegetable stock here if you prefer (instead of the chicken stock). This is from Mark Bittman's book, :"The Best Recipes in the World." -- posted by Debbie R.

Rice and Beans Wraps

Mon, 04 May 2009 14:35:11 -0400

This is a favorite in our family. It's super easy to make. It's healthy. AND it travels well when you have to fit a meal into a night of sports or other kids' activities. We wrap these in foil, individually. Warm in the oven at 300F, then put into a small cooler (no ice, of course) to keep hot until ready to eat. Stow along a bag of tortillia chips too!!! -- posted by Val's Home

Arroz Con Camaron

Fri, 08 May 2009 01:22:50 -0400

This is called a sopa seca or dry soup, but it isn't really a soup. You can turn this into a one-dish meal by adding some chopped ham or chorizo and some peas. From Elena's Secrets of Mexican Cooking. -- posted by Chocolatl

Oaxacan Rice and Beans

Sat, 09 May 2009 01:09:30 -0400

From Better Homes & Gardens Mexican Edition -- posted by Az G

Fajita Chicken and Rice Bake With Nacho Topping

Mon, 11 May 2009 11:16:01 -0400

I was trying to find a healthy, flavourful meal and this hit the spot. The topping is not quite so healthy but the crushed nachos give the meal a well-balanced flavour. -- posted by Shuzbud

Arroz Verde Mexico

Fri, 15 May 2009 10:53:58 -0400

Fast, fresh, bright-tasting & inexpensive (especially if you have onions, cilantro & peppers int eh garden) side dish - perfect for grilled chicken or enchiladas, burritos. Serve with your favorite red, green or fruity-hot salsa on the side. -- posted by Buster's friend

Mexican Burrito Bowl

Tue, 26 May 2009 01:47:33 -0400

We like to get burrito bowls from Chipotle, but aren't thrilled with paying for it several times a week. This isn't anything I'd claim as a "clone", but is "inspired" by Chipotle/QDoba's burrito bowls. It's tasty, easy and filling. As a bonus, it's pretty good without any meat, making it a really viable option to serve a mixed group of vegetarian/carnivores for a party. -- posted by JWynia

Parsley Pesto Rice and Bean Salad

Tue, 02 Jun 2009 16:58:53 -0400

This is a recipe I adapted from Emeril Lagasse's Cannellini Bean Salad recipe from the Food Network website. It is a delicious combination of tart, salty, and spicy that goes great as a side for Latin dishes or anything from the grill. -- posted by Freestylecook

Baked Rice With Sour Cream, Chilies and Corn

Mon, 08 Jun 2009 16:13:12 -0400

This rice is excellent as a side with your favorite Mexican dishes such as fajitas, enchiladas, tamales, or tacos. It also would be a great addition to your next barbeque! It was found in the R.S.V.P. section of an August 1989 issue of Bon Appetit. The recipe was requested from Zarela restaurant in Manhatten, New York. -- posted by Leslie in Texas

Mexican Brown Rice "risotto"

Wed, 10 Jun 2009 02:30:34 -0400

Slightly modified from here: http://simplygluten-free.blogspot.com/2008/10/mexican-dinner-party-part-4-easy.html Delicious. I served on fajitas with homemade tortillas. -- posted by Andrew Mollmann

Colleen's Weeknight Paella

Fri, 26 Jun 2009 02:29:06 -0400

Colleen's recipe (from cookingthisandthat food blog). -- posted by Sue L

Enchiladas

Mon, 29 Jun 2009 02:11:43 -0400

Really filling, delicious dish, mild in flavour. I came up with it when I had bought corn tortillas without a definite plan for them and then we had leftover rice from supper the night before. You could use a lb of ground beef instead of chicken, add chopped bacon to the rice mixture, or instead of tomato sauce, pour a can or two of cheese soup over the meal. You can personalize it to your own tastes. 'Hope you enjoy it. -- posted by Chef Sharon 15

Mexican Beef Chili

Sun, 19 Jul 2009 13:12:11 -0400

From "The Essential Rice Cookbook." This is a hearty meal that could also be used as a side. I have tried substituting pork instead of beef, but it really needs the deep flavor of red meat. Also, it isn't very spicy, so you may want to add more spice. Serve with sour cream and warm flour tortillas, or just eat it from a bowl. -- posted by Da Huz

Kittencal's Mexi Ground Beef and Rice

Tue, 11 Aug 2009 10:47:46 -0400

This is a delicious tomato-based rice dish, spicy pork sausage meat may be replaced for the ground beef which is what I prefer to use ---make this as spicy as you like by adjusting the chili flakes, the olives may be omitted I strongly suggest to add them in you could substitute 3/4 cup frozen peas --- this is very good! -- posted by KITTENCAL

My New Mexican Rice Recipe

Tue, 11 Aug 2009 15:29:56 -0400

I have been working on this rice recipe for months. I love my Spicy Mexican Rice recipe, but I have been longing for one that is not so "Hot". This is happily the result of my tweeking the recipe until I got just what I wanted. -- posted by Chef Howe

S-C-R-A-M (Salsa, Cheese, Rice and Meat)

Wed, 12 Aug 2009 10:20:17 -0400

Based on the AJC online edition's What's For Dinner featured on 08-05-09 -- 5 ingredients / 30 Minute Challenge! recipe submitted by Matt Doroff, Norcross, Georgia, with some OPTIONAL ingredients. A great one-pot, family friendly meal with an even better kid-approved acronym, SCRAM :) (Salsa, Cheese, Rice and Meat). This is convenience cooking at its best, a ground meat skillet dinner using salsa and taco seasoning for flavor and cooked rice (and optional black beans) to add heft... If you don't have cooked rice on hand, one (8.8-ounce) package brown or white cooked Ready Rice (90 second microwaveable) can be used. To keep this more kid-friendly, leave out the chopped jalapenos! Leftovers can be rolled up in a tortilla for a burrito filling - or plan on using tortillas as part of your SCRAM meal! -- posted by Kerfuffle-Upon-Wincle

Mexican Rice Casserole With Ground Beef

Tue, 18 Aug 2009 03:36:47 -0400

What a delicious casserole or taco bake! It takes the standard ones to even better heights! This comes from the site "For the love of cooking" which showcases wonderful recipes and photographs. Luckily she is happy if we share them! http://fortheloveofcooking-recipes.blogspot.com/ -- posted by MarraMamba

Ammmazing Mexican Chicken Casserole

Wed, 19 Aug 2009 01:16:48 -0400

This is a wonderful chicken casserole that not only clears out the cabinets but is mighty tasty. It can be frozen in a vacuum sealed container and reheated. Alternately it can be prepared in advance and refrigerated overnight before baking. I hope you enjoy it as much as we do! -- posted by Dane Townsend

Authentic Spanish Rice

Thu, 20 Aug 2009 01:52:35 -0400

My friend Alice is Mexican and of course makes spanish rice, lol. She gave me her recipe, which is basically by eyeball. I know it by heart and it is the best spanish rice! For a quick change, I sometimes use curry instead of cumin..great taste! You can also add some frozen carrots and peas.. -- posted by laurala78

Nif's Basic Quick Mexican Rice

Mon, 31 Aug 2009 02:03:52 -0400

I was making Recipe #209670 and I wanted to serve it with rice, but to make the rice a little Mexican too. It's very simple and basic and you can play around with this - add spices, more seasoning, etc. Enjoy! -- posted by Nif

Mexican Red Rice

Mon, 14 Sep 2009 13:42:57 -0400

My mom makes the best Red Rice! Its super easy to make and everyone will gobble it up fast!!! -- posted by connie1615

Michele's Chicken Tortilla Soup

Mon, 14 Sep 2009 17:11:18 -0400

I used to go to a local Mexican restaurant all the time for this soup. I finally decided I needed to learn to make it because eating out was costing me way too much ;) I looked through several recipes for the soup, combined some, and then tweaked until I came up with a recipe that was close to that of my favorite Mexican place. This is quick and easy and I usually get rave reviews when I make this for a crowd. I hope you enjoy it! :) PS. This soup has a mild heat. If you like it spicier, add a can of chopped chilies or a diced jalepeno. I've also substituted the Rotel tomatoes with a really good chunky salsa when I couldn't find them. And I like to garnish with a lime wedge. -- posted by Michele105

Arroz Calipso

Mon, 19 Oct 2009 13:17:46 -0400

Recipe is from Latina.com. -- posted by Sweet Jezebel

Mexican Green Rice (Vegan)

Fri, 23 Oct 2009 16:04:11 -0400

A colorful dish I had fun making, from a Mexican cookbook that I altered to my liking by using healthier vegan-friendly ingredients. I served it with steamed black beans and ate on tortillas with monterey jack cheese. Yummy! -- posted by the80srule

Mexican Meatball Soup

Sun, 01 Nov 2009 09:30:10 -0500

This is my granmother's recipe. She doesn't cook often but when she does it is delicious. The soup's garnishes make the dish. -- posted by Sweeteacakes

Poblano and Cheddar Stuffed Portobello Mushrooms

Tue, 03 Nov 2009 16:31:31 -0500

This makes 4 appetizers or 2 servings for a main course. A yummy recipe from Food and Wine Magazine, January, 1996. Enjoy! -- posted by Sharon123

Sticky Spanish Rice

Wed, 18 Nov 2009 14:28:47 -0500

This is a Spanish rice/Risotto Hybrid. It makes a Sticky Spanish rice that tastes fresh and delicious. Goes great with any Mexican dish and is simple to make. -- posted by tasmith1

Arroz Poblana

Tue, 29 Dec 2009 02:05:34 -0500

This is a recipe from the Two Hot Tamales, modified a little, by leaving out a sprig of finely chopped epazote, an ingredient that would be hard for most to find. I like to serve this Christmas Eve with Pork Tamales and a very thick Chile Verde. Let me also add, top it with an over easy egg for breakfast, YUM! This can be spicey depending on the chilies. And in the case you want to lighten the fats, oil may be substituted for the lard. -- posted by Chef #1499071

Ww Low Fat Taco Beef Skillet Dinner

Sun, 03 Jan 2010 17:16:03 -0500

Since starting Weight Watchers, I have missed the flavour of Mexican foods. But with calorie-filled toppings and wraps, they're not always diet-friendly. So I came up with this meal- it has the flavours of Mexican food without the majority of the calories and if you have extra points, you can even add a little guacamole or sour cream on top! It's worth using fresh salsa, not the jarred stuff for this recipe- it adds a lovely fresh bright flavour. Using extra lean beef, this recipe has a total of 19 Weight Watchers points by British points calculations. -- posted by Shuzbud

Saffron Yellow Rice Mix

Wed, 13 Jan 2010 15:23:23 -0500

My family loves Mahatma's Saffron Yellow rice, but I don't love the sodium content! This is close enough that my family doesn't know the difference, but I do... oh well, I shall perfect it in time. -- posted by TattooedMamaof2

Tex-Mex Rice from the Rio Grande Valley

Mon, 18 Jan 2010 00:42:45 -0500

This rice has been passed down in my family for at least four generations. The cumin is the key to this recipe. Use whole cumin, freshly ground. Ground cumin looses it's flavor quite rapidly. If you must use cumin purchased already ground, try throwing in an extra teaspoon. Also, this rice is cooked in a large skillet, rather than in a pot. -- posted by Chef #1522879

Texas Two-Step Chicken

Thu, 21 Jan 2010 13:48:52 -0500

Place 4 boneless chicken breast halves in a 2 1/2 quart shallow baking dish. Mix 1 1/2 cups of Picante sauce, 3 tbsp. brown sugar, 1 tbsp. Dijon mustard and pour over the chicken. Bake at 400 degrees for 20 min. or until done. Serve with rice. -- posted by G. Hellewell

Santa Fe Rice and Beans

Wed, 27 Jan 2010 09:25:28 -0500

A try at weight watchers frozen Santa Fe Rice and Beans -- posted by Chef #1533579

Mexican Rice-Cooker Rice

Mon, 01 Feb 2010 12:30:01 -0500

A modification on my Spanish Rice-Cooker Rice -- posted by strawberrybird

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