188456 agua arroz mexican rice water Recipes

jasmine rice, water, knorr tomato bouillon with chicken flavor cube, oil, tomatoes, chopped, onion, finely chopped, garlic cloves, minced

lard; * see note, white long grain rice, minced garlic clove, minced onion, minced jalapenos chiles en escabeche, diced tomatoes, uncooked green peas, chopped cilantro, salt, coarse ground black pepper, fine ground cumin, dried mexican oregano leaves, tomato sauce, water

white rice, water, chili beans, undrained, tomato sauce, water , or more as needed, sour cream, crushed corn chips , or to taste, shredded mexican cheese blend

ground beef, grain rice, water, salsa, mexicorn, chili powder, salt, cheddar cheese, shredded

grain rice, water, olive oil, ground cumin, green pepper, diced (not chili peppers), garlic, diced, onion, chopped, salt, tomato, chopped, veggie stock

grain white rice, water, tomato sauce, garlic clove (small), knorr chicken bouillon, vegetable oil, onion, frozen peas and carrots)

water, dried hibiscus petals, cinnamon stick, ground nutmeg, ground allspice, chopped piloncillo (mexican brown sugar cones), white sugar

water, lime juice (about 9 limes), superfine sugar, crushed ice

grain rice, butter or 6 tbsp margarine, onions, finely chopped, garlic cloves, minced, tomatoes, peeled and chopped, strength chicken broth, california chilies (optional) or 2 -3 pasilla chiles, medium sized, seeded and chopped (optional), chopped fresh cilantro (optional), pimento stuffed olive

rice, uncooked, not instant, sugar, sweetened condensed milk, whole milk, cinnamon sticks, vanilla

rice, onion, chopped, garlic cloves, crushed, chicken stock or 4 cups beef stock, tomatoes, peeled, seeded, and chopped or 1 1/2 cups canned tomatoes, olive oil, green peas (frozen or fresh cooked ), salt & freshly ground black pepper, chili pepper , flowers (fresh, hot s, sliced from the tip to the stem into 4 or 5 sections and immersed in cold), fresh coriander or parsley sprig, avocado, peeled and sliced

white rice, uncooked, water, cinnamon stick, sugar , to taste

mexican rice, onion, grain rice, lard or chicken fat, chicken broth, tomato juice, diced tomatoes, chopped parsley, minced garlic, ground cumin, salt, white pepper, saute onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. turn into baking dish., in large saucepan , combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. bring to boil. add broth to rice. cover and bake at 350 degrees f for 20 to 30 minutes or until rice is fluffy. use fork to fluff rice. serve.

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

brown rice, broken jasmine rice (white rice would work), water, onion, chopped (i used a sweet onion), olive oil, chopped chilies, taco seasoning or 1/4 tsp chili powder, fat-free cottage cheese, dry buttermilk or 1/4 tsp lemon juice, monterey jack pepper cheese, breadcrumbs

white rice, water, chili powder, beef bouillon (better than bouillon brand)

garlic powder, onion, tomato sauce, olive oil, grain white rice, water, chicken bouillons .