Authentic Mexican Rice Recipes

Behind all authentic Mexican rice recipes stand several great aromas, including the spicy and robust smells of all sorts of peppers, and also spices such as cumin and cilantro. Once you know how to make these rice dishes, you will have the perfect side for all your Mexican recipes.

Spicy Mexican Rice
Ingredients You Will Need:
2 tablespoons olive oil
1 cup long grain rice
3 cloves garlic, minced
5 to 6 scallions, finely chopped (or 1 small onion)
2 cups chicken or vegetable broth
4 large tomatoes, diced
2 Hungarian peppers, diced (fresh or pickled)
1 red bell pepper, diced (fresh)
1 teaspoon cumin
2 tablespoons fresh cilantro, chopped
1 cup frozen corn kernels

Heat the oil, and brown the rice. Stir the rice so that all grains are coated with oil and slightly browned before you add the garlic and scallions. Cook for a few minutes longer, but do not burn the rice.

Add the broth all at once. (This will cause a cloud of steam to escape, so be careful you don't get burned.) Reduce the heat to medium, and add all remaining ingredients. Stir to blend. Simmer covered for approximately 30 minutes. Add additional broth or oil if needed. If you're looking for some seriously spicy Mexican food, substitute jalapeno peppers for the Hungarian peppers.

This rice is great when used as burrito filler. Just add a handful of cheese and a little bit of salsa, and enjoy.

Tip: Stick with long grain rice when making this recipe. The long grain rice gives the recipe more texture and seems to stand up better to the simmering. However, by using broth instead of water and adding extra ingredients, you can substitute instant rice or a package of flavored Rice-a-Roni in a pinch.

Rice with Beans and Mushrooms
Ingredients You Will Need:
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 cup broth (chicken, beef or vegetable)
2 tablespoons olive oil
1 cup wild rice
1 cup mushrooms
1 can pinto beans
½ teaspoon cumin
¼ cup hot green chili peppers
½ teaspoon crushed red pepper (optional)

Use a food processor to chop the onion and garlic. Add the broth, and continue processing until the mix has formed a sauce. Stop the processor, and set the vegetables aside. In a medium, heavy-bottomed skillet, heat the olive oil. Once the oil is hot, add the rice, and cook for about five minutes, stirring constantly. When the rice has sufficiently browned, add the mushrooms to the mix, and then add the sauce. Continue cooking. Slowly add the beans, liquid and all, to the pan. Sprinkle in the cumin, and stir to blend. Finally, add the green chili peppers and crushed pepper. Cook until the rice is fluffy and the liquid has been absorbed.

Any type of beans can be substituted for pinto beans. To add additional texture and taste, toss in about one half cup of slivered almonds. Salt and pepper to taste.

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