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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

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

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

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

Kickin' Rice
Dinner American

Kickin' Rice

3.9

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat vegetable oil in a saucepan over medium heat. Stir rice in hot oil until coated; add green chiles and continue cooking until rice begins to brown lightly, 2 to 3 minutes. Season rice with pepper. Pour broth into the saucepan; bring to a boil. Reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed and the rice tender, about 20 minutes.

By cburkholder

Campbell's Cheesy Chicken and Rice Casserole
Dinner

Campbell's Cheesy Chicken and Rice Casserole

4.2

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix vegetables, condensed soup, water, rice, and onion powder together in a 12x8-inch shallow baking dish. Arrange chicken breasts on top; cover.
  3. 3 Bake in the preheated oven until chicken is no longer pink and cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with shredded cheese and serve.

By Campbell's Kitchen

Lemongrass and Ginger Rice
Dinner

Lemongrass and Ginger Rice

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring 2 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
  2. 2 Puree lemongrass, 2 tablespoons water, 1 tablespoon oil, ginger, jalapeno pepper, shallot, and garlic in a food processor.
  3. 3 Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; tilt skillet to coat with hot oil. Add pureed mixture to the skillet and cook until fragrant, 2 to 3 minutes. Add cooked rice and mix well.

By mrogers

R and R Pudding
Dinner

R and R Pudding

4.2

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Place the water into a saucepan, add the rice, and bring to a boil over medium-high heat. Stir once, cover, reduce heat to low; and simmer until all moisture is absorbed and rice is tender, about 20 minutes.
  2. 2 Meanwhile, place the rutabaga into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until the rutabaga are tender and can be pierced with a fork, about 10 minutes.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  4. 4 Drain the rutabaga, and place into a mixing bowl. Add the milk, butter, sugar, salt, pepper, and ground nutmeg. Beat or mash the rutabaga until smooth. Stir in the cooked rice, and beat in the egg yolks.
  5. 5 Beat the egg whites in a separate bowl until stiff peaks form. Fold gently into the rutabaga mixture. Spoon mixture into prepared casserole dish.
  6. 6 Bake in preheated oven until top is lightly browned, about 1 hour.

By PJ's kitchen

Chicken with Rice and Gravy
Dinner

Chicken with Rice and Gravy

4.3

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Make the rice: Bring water and rice to a boil in a saucepan over medium-high heat. Reduce the heat to low, cover, and simmer until rice is tender, about 20 minutes. Remove from the heat and keep warm.
  2. 2 While the rice is cooking, prepare the chicken: Whisk flour, salt, pepper, paprika, and thyme together in a medium bowl. Dredge chicken breasts in flour mixture, turning several times, until well coated. Reserve 2 tablespoons flour mixture for the gravy.
  3. 3 Melt butter in a large skillet over medium heat. Cook coated chicken in the skillet until golden brown on the outside and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Use tongs to transfer chicken to a plate, leaving any drippings in the skillet.
  4. 4 Make the gravy: Whisk 3/4 cup water, reserved 2 tablespoons flour mixture, and salt together in a bowl, then pour into the skillet. Whisk liquid with the pan drippings, scraping any browned bits from the bottom of the pan. Cook over medium heat, whisking constantly, until thick and bubbly. Add additional water, 1 tablespoon at a time, if the gravy is too thick.
  5. 5 Serve chicken with warm rice, and ladle gravy over top.

By ANISSA925

Indian Saffron Rice
Dinner Indian

Indian Saffron Rice

4.4

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Place saffron in a small bowl. Add 1/2 cup boiling water; steep.
  2. 2 Melt butter in a skillet that can be tightly covered over medium-high heat. Stir in rice and salt; cook, stirring constantly, until rice begins to absorb butter and becomes opaque, but do not let rice brown.
  3. 3 Quickly pour in remaining 1 1/2 cups boiling water and saffron water. Cover immediately, reduce heat to low, and cook until all liquid is absorbed, about 20 minutes. For best results, do not remove the lid while the rice is cooking.

By CookingForDummies

Sweet Pork with Beets
Dinner

Sweet Pork with Beets

4.1

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce heat, cover, and simmer 20 minutes.
  2. 2 Heat the oil in a separate medium saucepan over medium heat, and stir in the garlic and ginger. Cook about 1 minute. Mix in the pork, oyster sauce, and salt.. Cook 10 minutes, stirring continuously, until pork is evenly browned.
  3. 3 Stir the beets, about 2/3 cup reserved beet juice, and sugar into the pork mixture. Continue cooking 10 to 15 minutes, until beets are tender. Serve over the cooked rice.

By Carol

Brazilian White Rice
Dinner Latin American

Brazilian White Rice

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place the rice in a colander and rinse thoroughly with cold water; set aside.
  2. 2 Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

By Nandabear