307947 mexican rice charred tomatoes onion Recipes

rice, roma tomatoes, onion, mixed vegetables, garlic clove, vegetable oil, salt

mexican-style rice and pasta mix, butter, water, diced tomatoes with onions, undrained, cubed cooked chicken, jalapeno pepper, seeded and chopped

jasmine rice, rotel tomatoes & chilies, red onion, chopped, scallions, chopped, cumin, garlic, minced, poblano peppers, water, mexican cheese, black beans

grain rice, chopped tomatoes , in tomatoe juice, onion, roughly chopped, garlic, roughly chopped, vegetable oil, chicken stock, salt, fresh fresno chilies or 3 other fresh green chilies, trimmed, frozen peas, ground black pepper

canola oil, garlic cloves, minced, whole large onion, chopped, grain rice, whole tomatoes, diced tomatoes and green chilies, such as rotel, cumin (or more to taste), kosher salt, ground black pepper, cayenne pepper, turmeric, low sodium chicken broth (more if needed), grated cheddar cheese

grain white rice, lg tomato or 1 - 14oz can diced tomatoes, carrot, cellery, chicken broth, garlic (or more to taste), chopped white onion, tblspoons cumin, chicken thighs, tblspoons olive oil

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

ripe tomatoes, cored (about 12 oz.), white onion, peeled and halved, garlic cloves, unpeeled, jalapeno chiles, 2 halved with ribs and seeds removed, 1 minced with ribs and seeds, grain white rice, rinsed, canola oil, low sodium chicken broth, tomato paste, salt, minced fresh cilantro leaves, lime, cut into wedges for serving

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

rice, tomato, onion, grated cheese, well flavoured stock, salt, pepper, curry powder, butter, breadcrumbs

canola oil, onion, chopped, garlic cloves, minced, grain rice, rotel tomatoes & chilies, whole tomatoes, ground cumin (or more to taste), cayenne pepper, kosher salt, low sodium chicken broth, fresh cilantro, chopped for garnish

rice , long-grain, oil, onion, white, chopped, tomato sauce, chicken bouillon, water

grain rice, vegetable oil, onion, finely chopped, chicken bouillon cube, cumin, garlic clove, bell pepper, chopped, jalapeno, chopped (optional), tomato, chopped, salt and pepper, fresh cilantro, chopped

cooked rice, ground beef, onion chopped, cheddar cheese shredded, sour cream or greek yogurt, rotel diced tomatoes and green chilies, chilli powder, cumin, salt and pepper

vegetable oil, grain white rice, chopped white onion, garlic cloves, coarsely chopped, boiling-hot water, salt, fresh mint leaves