57383 mexican take rice Recipes

butter or 2 tbsp margarine, mexican-style rice-a-roni, green bell pepper, chopped, onion, chopped, water, mexican-style stewed tomatoes, undrained, chopped cooked chicken, shredded monterey jack cheese or 1 cup cheddar cheese

mexican recipe stewed tomatoes, undrained, white onion, diced, grain white rice (uncooked) - (i used basmati), canola oil, chicken broth, tomato sauce, garlic powder, salt

rice ( cooker cups), water, tomato-flavored bouillon cube, cumin, garlic powder, dried onion or 2 tbsp diced onions, cayenne pepper, chili powder

rice ( cooker cups), vegetable broth or water, tomato-flavored bouillon cube or 1 tbsp tomato paste, cumin, garlic powder, dried onions or 1/4 cup diced onions, cayenne pepper, chili powder

rice (i used long grain ), low sodium chicken broth, tomato paste, butter, onion, diced small, garlic clove, minced, diced green chilies, pepper, red pepper flakes, cilantro or parsley, for color

bacon, chopped, jalapeno pepper , seeds removed and diced, leftover zesty rice salad, frozen corn, thawed, diced tomatoes, drained, chili seasoning, salt and freshly ground black pepper, chopped fresh cilantro leaves, canola oil, chopped garlic, grain white rice, water, chili seasoning, salt and freshly ground black pepper, red onion, diced, yellow pepper, diced, red beans, drained and rinsed, white vinegar, freshly chopped cilantro leaves

roma (plum tomatoes), cored, vegetable oil, minced onion, garlic, minced, uncooked long-grain white rice, low-sodium chicken broth, canned tomato sauce, jalapeno pepper, chopped, fresh cilantro, salt to taste

grain white rice, onion, garlic, salt, canola oil, fresh cilantro or flat-leaf parsley

chicken broth or 2 1/2 cups water, salt, vegetable oil or 2 tbsp olive oil, white rice , preferably medium-grain, white onion, chopped, garlic cloves, peeled and finely chopped, fresh lime juice, roughly chopped fresh flat-leaf parsley, for garnish

canola oil, onion, diced, garlic cloves, sliced, jalapeno peppers, seeded and chopped, grain brown rice, water, crushed canned tomato, dried ancho chile powder or 1 tsp chili powder, fine sea salt

cooked rice, reduced-fat cheddar cheese or 1/2 cup monterey jack cheese, shredded, green chilies, chopped, green onions, chopped, red peppers, chopped, sour cream, recaito (cilantro-based seasoning), cumin, chili powder , to taste, salt , to taste, pepper (or more , to taste), red pepper flakes , 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

butter or margarine, mexican-style rice -and-pasta mix, green bell pepper, chopped, onion, chopped, water, mexican-style stewed tomatoes, undrained, chopped cooked chicken, shredded monterey jack or cheddar cheese

hamburger, enchilada sauce, mexican style rice, lg. package. nacho cheese chips, refried beans, onion, chopped, cheddar cheese, grated, ts jalapeno peppers (diced )

instant white rice, instant brown rice, chicken bouillon powder, tomatoes diced (blend in blender until smooth, freeze extra or discard), water