Mmmmmmmmm Mexican food....and homemade rice help??!!?

Question

I would like to make homemade spanish rice tonight, what all do I need and HOW do I MAKE IT??
ANy other yummy idea's to serve with rice and taco's?

Answer 1

Mine's simple and tasty! just get some white rice and when you're boiling the water put some tomato past and a lot of garlic salt and onion powder in it. Then just make you rice. My man is picky so that's all I do now but I used to get that onion and pepper frozen veggie mix and add that in and sometimes just some regular mixed frozen veggies. doesn't get any easier and it tastes awesome!

Answer 2

I've never measured anything when I've made my rice. I would follow those recipes above your first couple times and just adjust your seasonings to your tastes. Also, instead of using canned tomatoes, I use tomato juice and water (half and half) for the liquid. I also saute my rice and spices together in butter before I add the liquid. It always turns out very well. I used to make it for over 300 people when I was lead cook for a large facility, and it brought the administrators running from the front office. They knew it wasn't a corporate recipe, but they also heard from our residents how good it was!

Things I would serve with tacos and rice.... Besides beans? This time of year there is a traditional salad of sliced tomato, sliced onion and orange sections. The dressing is just a basic vinegrette with a bit of cilantro and/or chiles finely chopped and added. It's a nice, clean finish, IMO.

Avocado anything would go good with this meal as well. A salad of diced tomato, onion and avocado with cilantro would be nice. You can also grill some seasoned veggies for a side for this dish. Since the tacos and rice are heavy/starchy foods, I'd look more toward the fruit and vegetable kingdom for a side.

~Morg~

Answer 3

1 cup rice
1 cup chicken stock or water
1 8 oz can tomato sauce
salt and pepper to taste
onion (about 1/4 cut julienne, or rings whatever..)
cumin 1/2 tsp

in skillet put rice in pan with a little butter or oil. Cook until the rice starts to brown a bit, the nutty flavor will come out. Add the onion, stock and tomato sauce S&P.
let it come to a boil and stir occasionally. Once it comes to a boil, reduce to simmer Cover and leave it alone. Check to see if it needs more liquid (if rice is still hard) cook until al dente and the liquid is in the rice.

Fool proof!

Enjoy!

Answer 4

it is very easy if you just follow the directions

1 tbs butter
1 cup rice
1 cup water
1 cup chicken stock
1 tsp salt
1/4 cup jar salsa

melt butter in saucepan. add rice and stir to coat all the rice. add the rest of the ingredients
stir all together. if you have a glass lid for the pan, better off you are. any way put a lid on the pan.
set heat on low, do not remove lid !!!!! about 18-20 minutes take off lid and look for "holes" on the rice, like volcanos. if you see them, the rice is done. if you don't stir , quickly, and put the lid back on for another 5 minutes.
To prevent steam from escaping, always cook rice while covered, and fluff with a fork or slotted spoon when finished.
then put lid back on untill ready to serve.........

Answer 5

I have an easy recipe.

Rice (however much you need for however many people you are servine, remember, it expands quite a bit) Lets say 2 cups

1 Chicken breast per person, cubed
1/2 bottle salsa
1 1/2 cup velveta (optional)

Cook chicken breast and rice seperately, combine when both are fully cooked, add salsa and cheese. Done.

Answer 6

Homemade!

Answer 7

Here's 4 recipes of Spanish and Mexican rice for you to try.

Spanish Rice Recipes


Ingredients:
1 cup rice (Brown rice adds more flavor)
1 cup of water or stock
1 can tomatoes (crushed, diced or whole, you're choice)
1 large onion (sliced, diced or chunked)
1 large clove of garlic (optional but tasty)
1/2 sweet green or red pepper, diced or chopped (optional but visually attractive)
1 teaspoon spice (there are many choices but cumin is more traditional)
1 small hot pepper, fresh seeded, diced or sliced (jalapeno works well, but dry or canned is OK)
1 tablespoon herbs, dried (thyme, basil or even tarragon for something different)
1 pound ground meat(beef, pork, lamb or a mixture)
1 teaspoon ground black pepper (freshly ground if at all possible)
1/2 teaspoon salt


Directions:

Cook the rice, with the salt, until the liquid is absorbed, this will be a dry rice at this point. Let stand until partially cooled While the rice is cooking, saute the ground meat with the spices, onions,peppers, garlic and hot peppers until the meat is browned. Drain excess fat from the meat, add the herbs and mix together. Let stand until partially cooled You have a choice of mixing rice and meat together or creating layers in a casserole dish. Once the mixture is in the casserole, try not to pack it down too much, add the canned tomatoes and let this work its way down and in for 5 - 10 minutes while you preheat your oven to 325 degrees. At this point you can add cheese on top if you wish, a good old cheddar is great. Cover the casserole dish and bake in the oven for 30 - 45 minutes, or until all the liquid is absorbed and the rice is tender.

***NOTE*** Do not forget that the rice is not fully cooked so that, as it absorbs the liquid from the tomato, it WILL expand. So, leave a little expansion room in your casserole dish. As a final touch, if you are using cheese and want a brown top, uncover the dish, after cooking is complete, and broil, not too close to the element, until desired colour is achieved. Allow to cool for 5 - 10 minutes and serve. Makes a great centre piece on the dinning room table.

This recipe for Baked Spanish Rice serves/makes 6

Recipe ID: 15418





Classic Mexican Rice Recipe


Submitted by: rec.food.recipes pat rgrzy

Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4


Categories:
--Spanish Rice Recipes


Ingredients:
1 cup long grained Rice
3 tablespoons Oil
1 Onion, diced small
1 clove Garlic, minced
1 1/2 teaspoon Salt
1/4 teaspoon Chili Powder
4 ounces canned Tomato Sauce
2 1/4 cups Water or canned Chicken Broth
1 1/2 cup shredded monterey jack cheese


Directions:

In a large skillet, brown rice in oil. Add the remaining ingredients, let simmer, covered, over low heat for 25 minutes or until tender. I like to add one can chopped green chiles after the rice has browned, along with other ingredients. When done, transfer to an 8"x8" casserole dish. Top with shredded Monterey Jack Cheese. Micro-wave at high, right before serving, to melt cheese.

This recipe for Classic Mexican Rice serves/makes 4

Recipe ID: 25954





Helen's Spanish Rice Recipe


Submitted by: rec.food.recipes JTEhler

Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6


Categories:
--Spanish Rice Recipes


Ingredients:
1 cup rice
1 pound lean ground beef
1/2 onion -- chopped
3 tablespoons vegetable oil -- or bacon fat
1 garlic clove -- minced
1/2 green bell pepper -- chopped
2 1/2 cups stewed tomatoes
1 teaspoon salt
2 teaspoons chili powder


Directions:

Wash rice, drain, and allow to dry thoroughly. Heat oil in heavy skillet; add rice. Cook, stirring constantly, until lightly browned, about 10 minutes. Add onions, garlic, green peppers and beef. Stir often to break up and brown meat; cook until onion is limp and lightly browned. Add undrained, chopped tomatoes and seasonings. Cover and simmer about 25 minutes or until rice is tender and most of the liquid has been absorbed. Let stand, covered, for about 5 minutes before serving.

NOTES : A creation of Helen Jolly of Kenosha, Wisconsin.

This recipe for Helen's Spanish Rice serves/makes 6

Recipe ID: 15420




Easy Mexican Rice Recipe


Submitted by: rec.food.recipes Master Web Surfer raisin

Ready in: 1-2 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 6


Categories:
--Spanish Rice Recipes


Ingredients:
1 1/2 cup uncooked brown rice
3 cups water
1 (1 ounce) package taco seasoning mix
1 (15.25 ounce) can kidney beans, drained
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
salt and pepper to taste
1/2 cup shredded lettuce


Directions:

In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes. Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce. Cook over medium heat until heated through.

This recipe for Easy Mexican Rice serves/makes 6

Recipe ID: 9138

Answer 8

Spanish Rice

A must with southwestern dishes of all kinds. Simple to make and holds up well in the refrigerator for leftovers.

Makes 4 servings

Ingredients:

2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, white, long grain
1/2 cup tomato juice
1 cup water
2 chicken bouillon cubes
3 dashes bottled hot pepper sauce
2 teaspoons chili powder
1 pinch black pepper
1 Roma tomato, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons green bell peppers, chopped

Preparation:

In a saucepan that has a tight fitting cover, melt the butter and sauté the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder, and black pepper.

Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover, and go away for 25 minutes.

Do not stir, do not look under the lid, do not worry !!

Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on quickly.

Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes.

Now... If you didn't cheat and if you didn't worry, your Spanish rice should be perfect. Stir in the tomatoes and peppers and serve with a smile. If you did cheat...Well, Shame on you !!!


Classic Guacamole

Category: Guacamole

Cumin and other basics uncover the secret to classic guacamole.

Makes 8 servings

Ingredients:

4 California avocados, seeded and peeled
2 tablespoons lemon juice
1 clove garlic, crushed
1 tomato, finely chopped
1/4 cup finely chopped onion
1/4 teaspoon ground cumin
3 drops hot pepper sauce
tortilla chips

Preparation:

Using a fork, coarsely mash avocado with lemon juice and garlic. Stir in remaining ingredients to blend.

Garnish as desired and serve with tortilla chips.


Refried Beans (Frijoles Refritos)

Makes 6 servings

Ingredients:

2 cups dried pinto
2 medium onions, finely chopped
2 cloves garlic; chopped
1 bay leaf
2 or more serrano peppers, chopped (optional)
3 tablespoons lard
salt and freshly ground pepper, to taste
extra lard; (optional)

Preparation:

Cover beans with water and soak overnight. Drain beans.

Add fresh water to cover, the onions, garlic, bay leaf and peppers. Cover, bring to a boil, reduce heat and simmer gently, adding more boiling water as necessary. Continue cooking until beans are soft. Add salt and pepper to taste. There should not be much liquid when beans are cooked.

In a food processor, purée the beans. Heat remaining lard in a skillet and sauté purée until it becomes a smooth, somewhat dry paste.


Chipotle Black Beans

Makes 3-4 servings

Ingredients:

1 tablespoon butter or oil
1/2 cup red onion, chopped
2 garlic cloves, minced
1 15 ounce can of black beans, undrained
2 chipotle peppers in Adobo sauce, diced
1/2 cup water
1/4 teaspoon crushed red pepper flakes (optional)
salt and pepper to taste

Preparation:

Melt 1 tablespoon butter and sauté onion and garlic in butter until tender.

Add beans, peppers, water and crushed pepper, salt and pepper and a teaspoon or two of the adobo sauce if you like.

Bring to boil, reduce heat and simmer 15 minutes. Serve beans topped with a dollop of sour cream and sprinkling of sliced green onion.



Chile Con Queso Mini-Bites

Ingredients

(30 servings)

1/2 c Chopped Tomato
1/4 c Minced Green Onions
1 cl Garlic Minced
4 Eggs Beaten
1/2 c (2 Oz.) Shredded Cheddar
1/2 c (2 Oz.) Monterey Jack
Cheese With Jalapeno Pepper
1 ts Chili Powder
1/2 ts Cumin, 1/8 t. Red Pepper
1 cn (4 Oz.) Chopped Green
Chiles Rinsed & Drained
Whole Green Chiles Sliced


Instructions

Coat A Nonstick Skillet With Cooking Spray; Place Over Medium- Highheat Until Hot. Add Tomato, Green Onions & Garlic. Saute Until Onions Are Tender. Combine Tomato Mixture, Eggs, Cheeses, Chili Powder, Cumin, Redpepper & Chopped Green Chiles. Stir Well. Spoon 1 T. Mixture Into Minature Muffin Pans Coated With Cooking Spray. Bake At 425 For 8 To 10 Min. OR Until Centers Are Set. Remove From Oven; Let Cool in Pans 1 Min. Loosen Edges With Knife & Remove From Pans. Serve Warm. Garnish With Sliced Green Chiles If Desired.


Deluxe Nachos

Ingredients

(48 servings)

Karen Mintzias

REFRIED BEANS:
2 c Dry pinto beans
1 lg Onion
1 Ham hock Water
1/2 c Lard
Salt

NACHOS:
12 Corn tortillas
Lard for deep frying
Salt
1 c Shredded Jack cheese
1 c Shredded cheddar cheese
2 Jalapeno chiles (or more); finely chopped
1 c Finely diced tomatoes
1 c Finely chopped cilantro


Instructions

Place beans, whole onion and ham hock in saucepan. Add water to cover. Bring to boil, cover and simmer 1 1/2 hours, or until beans are tender. Remove onion and ham hock. Drain beans. Heat lard until very hot. Add to beans and mash with potato masher. Season to taste with salt. Set aside.
To make nachos, cut tortillas in quarters and fry in deep hot lard until crisp. Drain and season lightly with salt. Arrange tortillas in single layer on large ovenproof platter. Sprinkle half each of Jack and cheddar cheeses over tortilla chips. Sprinkle chiles over cheeses. Top with dollops of refried beans and gently spread over mixture. (Reserve any extra beans for another use.) Sprinkle with half of remaining cheeses. Top with tomatoes and cilantro, then with remaining cheeses. Bake at 375F until cheeses are melted and bubbly, about 15 minutes. Serve at once.