Skip to content

Type what you have

Cook with

long-grain white rice ×
Sweet Rice
Dessert Mexican

Sweet Rice

4.5

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Bring water, rice, and butter to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
  2. 2 Whisk together 2 cups milk, sugar, egg, flour, and vanilla in a bowl; pour over cooked rice in the saucepan and stir to combine. Bring to a simmer over low heat and cook, stirring occasionally, for 15 minutes.
  3. 3 Stir in remaining 1 cup milk, cream, raisins, and cinnamon until thoroughly mixed. Let cool for a few minutes. Serve warm or cold.

By crys7422

Instant Pot® Old-Fashioned Rice Pudding
Dessert

Instant Pot® Old-Fashioned Rice Pudding

4.5

Prep
5 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Stir in milk and sugar. Warm the mixture, stirring continuously, until sugar dissolves, 3 to 4 minutes. Turn Instant Pot® off. Add rice. Close and lock the lid.
  2. 2 Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes.
  4. 4 Beat eggs in a bowl. Remove lid of the Instant Pot®. Scoop 1 cup of pudding mixture out of the pot; add to the beaten eggs and whisk until completely blended. Pour back into the Instant Pot® and add raisins, vanilla extract, and cinnamon.
  5. 5 Select Saute function. Cook until mixture thickens, about 3 minutes. Serve warm or chilled.

By Netsirk

Slow Cooker Rice Pudding
Dessert American

Slow Cooker Rice Pudding

4.5

Prep
10 min
Cook
165 min
Total
235 min

Instructions

  1. 1 Stir 4 cups milk, sugar, and rice together in a slow cooker until sugar dissolves. Add margarine, cover, and cook on High for 2 1/2 hours.
  2. 2 Whisk egg, 2 tablespoons milk, vanilla, almond extract, and salt together in a bowl.
  3. 3 Pour a small amount hot rice mixture into egg mixture, whisking quickly so egg doesn't cook. Pour mixture back into the slow cooker and whisk until combined. Continue to cook on High until creamy, about 15 more minutes.
  4. 4 Transfer pudding to a glass baking dish. Cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

By Susan

Chef John's Classic Rice Pudding
Dessert American

Chef John's Classic Rice Pudding

4.7

Prep
5 min
Cook
30 min
Total
215 min

Instructions

  1. 1 Bring water, rice, and salt to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until tender, about 20 minutes. Remove from heat; pour in milk and sprinkle in sugar. Stir with a whisk until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
  2. 2 Place pan over medium heat, stirring frequently, until pudding reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Stir in vanilla and cinnamon. Very quickly whisk in egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add dried cherries and butter; stir thoroughly.
  3. 3 Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

By John Mitzewich

Spanish Rice
Dinner Mexican

Spanish Rice

3.9

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 In a large skillet, combine oil, rice, onion, green pepper and salt and pepper until the rice is a light brown color. Remove skillet from stove.
  2. 2 Mix tomatoes into the mixture. Pour in water (it should cover the entire mixture; use more if necessary). Return the skillet to the stovetop and bring the mixture to a full boil; salt and pepper to taste. When the mixture begins to boil, cover the skillet, and reduce heat to a simmer. Cook 12 to 15 minutes and never, I mean NEVER, remove the cover. After 12 to 15 minutes, turn stove off and let stand for another 12 to 15 minutes. DO NOT remove cover until the final 15 minutes has elapsed!

By Paula

Slow Cooker Mexican Chicken and Rice
Dinner Mexican

Slow Cooker Mexican Chicken and Rice

3.7

Prep
10 min
Cook
200 min
Total
210 min

Instructions

  1. 1 Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to High.
  2. 2 Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to Warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.

By mommyyoder

Avocado Steak
Dinner Mexican

Avocado Steak

4.2

Prep
35 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
  2. 2 In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.
  3. 3 Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.
  4. 4 Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.
  5. 5 On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).
  6. 6 Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.

By Jennifer Stout

Arroz Rojo (Mexican Red Rice)
Dinner Mexican

Arroz Rojo (Mexican Red Rice)

4.7

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Grate tomatoes into a bowl using a box grater; discard tomato skins.
  2. 2 Heat vegetable oil in a heavy skillet over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  3. 3 Stir in rice and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir in grated tomato, chicken broth, and tomato sauce; bring mixture to a boil.
  4. 4 Stir in jalapeño pepper, cilantro, and salt; reduce heat to low. Cover the skillet and simmer until liquid has been absorbed, about 15 minutes. Do not lift the cover while rice is cooking.
  5. 5 Turn off the heat; let rice stand, covered, for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

By Paulette

Chicken Fajita Rice Casserole
Dinner Mexican

Chicken Fajita Rice Casserole

4.5

Prep
Cook
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Add uncooked rice to a dry saucepan over medium; cook, stirring constantly, until rice is fragrant and no longer translucent, 3 to 4 minutes.
  3. 3 Transfer to an ungreased 13- x 9-inch baking dish and stir in cilantro, lime zest, and lime juice; mix until combined.
  4. 4 Place chicken, bell peppers, onion, fajita seasoning, olive oil, salt, and pepper in a large bowl and toss until chicken and vegetables are evenly coated.
  5. 5 Transfer to baking dish and place in an even layer over rice mixture. Pour in chicken broth and cover with aluminum foil.
  6. 6 Bake in preheated oven until chicken is cooked through and rice is tender, about 45 to 50 minutes.
  7. 7 Remove from oven, uncover, and top with desired toppings. Serve with lime wedges. Recipe developed by Liv Dansky

By Keaton Larson

Naked Chicken Burrito Bowl
Dinner Mexican

Naked Chicken Burrito Bowl

4.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Season chicken breasts with garlic powder, salt, and black pepper.
  3. 3 Cook chicken on the preheated grill until no longer pink in the center and cooked through, about 6 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cut chicken into strips or bite-sized pieces.
  4. 4 Heat corn and black beans in two separate saucepans over medium-low heat, covered, until heated through, about 5 minutes.
  5. 5 Layer cooked rice, corn, black beans, and chicken on two serving plates. Top with lettuce, sour cream, Monterey Jack cheese, and salsa.

By Janessa

Mamacita's Mexican Rice
Dinner Mexican

Mamacita's Mexican Rice

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. 2 Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
  3. 3 Stir peas and carrots into cooked rice; garnish with cilantro.

By Armi

Easy and Delicious Mexican Pork Chops
Dinner Mexican

Easy and Delicious Mexican Pork Chops

4.6

Prep
15 min
Cook
80 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
  2. 2 Season pork chops with salt and black pepper. Heat vegetable oil in a large skillet over medium heat. Add chops; brown on both sides, about 5 minutes per side. Set aside.
  3. 3 Combine water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. Lay chops in rice mixture; top with bell pepper slices. Cover the dish.
  4. 4 Bake in the preheated oven until chops no longer pink inside and rice tender, about 1 hour. An instant-read thermometer inserted into the thickest part of a chop should read 145 degrees F (63 degrees C). Uncover the dish; sprinkle with Cheddar cheese.
  5. 5 Continue to bake, uncovered, until cheese bubbly and melted, 5 to 10 minutes more.

By cccindy

Pressure Cooker Mexican Beef Rice
Dinner Mexican

Pressure Cooker Mexican Beef Rice

4.5

Prep
15 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Heat oil in Pot. Add beef, onion, chili powder, salt, and cumin (see Cook's Note); cook and stir, breaking up beef until crumbled and browned, about 5 minutes. Stir in water, salsa, and rice.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
  4. 4 Add black beans, corn, and cilantro; stir to combine. Select the Sauté function; cook, stirring occasionally, until beans and corn are heated through, about 3 minutes. Transfer to a serving dish; top with Cheddar cheese.

By Cori S

Cheesy Mexi-Rice Casserole
Dinner Mexican

Cheesy Mexi-Rice Casserole

4.3

Prep
30 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 3 1/2 quart casserole dish.
  2. 2 In a saucepan, bring water to a boil. Stir in rice, reduce heat, and cover. Simmer for 20 minutes.
  3. 3 In a wok or large skillet, heat the broth and saute the garlic, bell pepper and onion until tender, about 5 minutes. Stir in cooked rice, cream-style corn, Mexican-style corn, whole kernel corn, diced tomatoes with chiles, green chiles, Mexican-style processed cheese, salt, pepper and chili powder. Spoon into prepared casserole dish.
  4. 4 Bake in preheated oven for 30 minutes, or until bubbly. Top with shredded Cheddar, cover and bake 5 minutes more. Remove from oven, uncover and let stand 10 minutes.

By MAHooper

Instant Pot® Mexican Chicken and Rice
Dinner Mexican

Instant Pot® Mexican Chicken and Rice

3.7

Prep
15 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour oil into the pot and add onion, bell pepper, and garlic. Saute for 2 minutes. Add chicken and season with cumin, cayenne, and salt; stir to combine. Continue cooking until onion is clear and chicken is slightly browned, 2 to 3 minutes. Pour in rice and saute, allowing oil and spices to coat grains.
  2. 2 Stir black beans, diced tomatoes, chicken broth, salsa, and corn into the pot. Mix well. Cancel Saute function. Close and lock the lid with vent turned to Sealing. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Cover the top with Cheddar cheese and replace the lid. Let steam melt the cheese before serving, about 3 minutes.

By Diana71

Shrimp Burritos
Dinner Mexican

Shrimp Burritos

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Cook rice: Heat oil in a saucepan over medium heat. Cook and stir onion in hot oil until tender. Add rice, garlic salt, and cumin. Cook and stir until rice is lightly toasted, about 5 minutes. Pour in broth and tomatoes; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, 15 to 20 minutes.
  2. 2 While rice is cooking, make chipotle sauce: Stir together yogurt, mayonnaise, and chipotle peppers in a small bowl until smooth. Refrigerate until ready to use.
  3. 3 Make refried beans: Stir together refried beans, garlic salt, and black pepper in a small saucepan over low heat. Cook, stirring occasionally, until heated through.
  4. 4 Cook shrimp: Heat a skillet over medium-high heat; coat with cooking spray. Stir together shrimp and garlic in a large bowl until combined. Sauté shrimp mixture in the hot skillet until heated through and lightly browned.
  5. 5 Assemble burritos: Place 1/4 cup cheese onto each warm tortilla. Lay shrimp evenly over cheese. Top each with about 1/4 cup beans and 1/4 cup rice. Drizzle with desired amount of chipotle sauce and salsa. Roll up burrito-style to serve.

By SHACKL

Instant Pot Pineapple-Coconut-Lime Rice
Side Dish

Instant Pot Pineapple-Coconut-Lime Rice

4.1

Prep
10 min
Cook
3 min
Total
33 min

Instructions

  1. 1 Rinse rice well until water runs clear. Place drained rice in the pot of electric pressure cooker (such as Instant Pot). Add water, pineapple chunks and juice, coconut milk, and red pepper flakes. Place the lid on the pot and lock in place.
  2. 2 Turn the cooker on and choose the "Manual" setting and high pressure. Set the timer for 3 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. Stir in lime zest and juice.

By lutzflcat

Onion Rice
Dinner

Onion Rice

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

By Denyse

Sweet Coconut Rice
Side Dish Thai

Sweet Coconut Rice

4.5

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir rice, coconut milk, and water together in a saucepan. Dissolve sugar into the liquid.
  3. 3 Bring the mixture to a simmer then reduce heat to medium-low. Cover the saucepan and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes.
  4. 4 Leaving the saucepan on the burner, turn the heat off and let rice steam until sticky, 5 to 10 minutes more.
  5. 5 Garnish with shredded coconut.

By Melucy

Microwave Rice
Side Dish American

Microwave Rice

5.0

Prep
Cook
12 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Rinse rice using a fine-mesh strainer, gently stirring by hand, until water runs somewhat clear.
  3. 3 Thoroughly drain rice and place in a 8-cup microwave safe bowl or container; add water, butter or oil, and salt.
  4. 4 Microwave uncovered on HIGH until water is mostly absorbed and some steam holes appear on the surface, 8 to 10 minutes.
  5. 5 Cover tightly with microwave safe plastic wrap, lid, or plate; microwave on HIGH for 4 more minutes until rice is tender and water is fully absorbed. Let stand, covered, for 6 minutes.
  6. 6 Uncover; fluff and taste rice using a fork. If rice is not yet tender, cover and microwave on HIGH in 1-minute intervals as needed until rice reaches desired consistency.
  7. 7 Serve immediately.

By Tricia Manzanero

Vegetable Feta Rice
Dinner

Vegetable Feta Rice

4.0

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Place rice and water in a medium-size pot. Bring water to a boil, when boiled reduce heat to a simmer, cover pot and let rice cook until tender.
  2. 2 In a large mixing bowl, combine red onion, celery, and cucumber. Crumble the feta into the bowl. Cover the vegetable mixture with cooked rice, cover and let sit for 5 minutes.
  3. 3 Toss vegetable and feta with oil and vinegar, and serve.

By danielle

Perfect White Rice
Dinner American

Perfect White Rice

4.9

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt.
  2. 2 Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid.
  3. 3 Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

By zeebee

Baked Vegetable Rice Pilaf
Dinner

Baked Vegetable Rice Pilaf

4.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.
  3. 3 Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes.

By Julie T

Really Simple Rice
Side Dish American

Really Simple Rice

4.5

Prep
5 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a nonstick saucepan over medium-high heat until almost smoking. Add rice; cook and stir quickly to toast, 2 to 3 minutes. Add onions and sauté for 1 minute.
  2. 2 Stir in broth and garlic salt; bring to a boil. Reduce the heat to low, cover, and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from the heat and allow to rest for 5 minutes. Uncover and fluff with a fork.

By Mark S

Yellow Rice for Rice Cookers
Dinner

Yellow Rice for Rice Cookers

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place chicken stock, rice, tomato sauce, olive oil, salt, sazon seasoning, garlic powder, and chicken bouillon in the rice cooker; stir to combine. Cover and cook according to manufacturers' instructions for one cycle until rice is tender and fluffy, 20 to 25 minutes.

By jamillet