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Mexican/Spanish Rice Recipe (Azteca)

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  • Mexican/Spanish Rice Recipe (Azteca)

    Does anyone have a recipe that is similar to the mexican/spanish rice that Azteca serves? Thank you!!!

  • #2
    We don't have an Azteca around here. Describe the rice.

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    • #3
      It is just a really good Mexican/Spanish rice -- it is just rice (nothing added like onions peppers etc) with really good flavor - it is light orange in color . . . sorry that isn't very helpful.

      Do you have any authentic Mexcian Rice recipes you could share?

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      • #4
        I know what you mean. I don't like chunky stuff in my Mexican rice either. There's a page with recipes here, but I cannot find it. it's was in recipe requests.

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        • #5
          I finally found my recipe. I don't know if the spices are the same, but this one is pretty good.

          1 cup long grain white rice, uncooked
          3 TBLS. oil
          2 cups water or chicken broth
          1 tsp. salt
          1 TBLS. tomato paste
          1 tsp. taco seasoning (or more to taste)
          1/2 tsp. cumin (or more to taste)

          In a 2 qt. pan or deep skillet, heat oil over medium heat. Add 1 cup of rice, stirring often. When it starts to brown, add rest of ingredients and bring to a boil. Cover, and simmer over low heat for about 20 minutes.
          When done, adjust seasonings if needed.

          Also, finely chopped onion and a few chopped cloves of garlic can be added to browning rice. If you cut onion and garlic fine enough, you won't notice it in the rice.

          I make my own taco seasoning so there is no msg.

          Taco Seasoning (1/4 cup)

          3 tsp. chili powder
          2 1/2 tsp. paprika
          2 1/4 tsp. cumin
          1 1/2 tsp. onion powder
          1 1/4 tsp. garlic powder
          1/16 tsp. cayenne pepper

          Mix all together and store in air-tight container in a cool, dry place, for up to 6 months.
          7 tsps. of mix equal to a 1.25 oz. pkg. of purchased taco seasoning mix.
          Last edited by AllieK; 05-06-2008, 12:42 PM.

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          • #6
            Thank you so much - I can't wait to give it a try!

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            • #7
              I need to ammend my recipe. Heat 3 Tbls. of oil over medium heat and then add rice.

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              • #8
                got it - thanks allie!

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                • #9
                  Here's a good one.

                  Mexican Rice

                  2 tablespoons vegetable oil
                  2 cups uncooked rice, long grain
                  2 cans chicken broth
                  1 tablespoon minced garlic (I actually use 2)
                  2 cans (10 oz each) Rotel tomatoes...the hot ones
                  1/2 teaspoon salt
                  1/4 teaspoon cayenne pepper
                  1/2 teaspoon cumin
                  1/2 teaspoon black pepper

                  Heat oil on medium high heat in a large pan (I use a 4 qt).
                  Add rice, and saute until light golden brown, about 5 minutes.
                  Add 1 can of chicken broth and the garlic.
                  Cook for about 2 minutes.
                  Stir in remaining broth, tomatoes and spices.
                  Bring to a boil.
                  Cover and reduce heat to simmer.
                  Allow to simmer for 25 minutes.

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                  • #10
                    Here's another.

                    Mexican Rice

                    1 cup raw rice
                    3 TB bacon drippings or oil
                    3/4 cup onion chopped
                    1 clove garlic minced
                    2 cups hot water
                    1-8oz tomato sauce
                    salt to taste
                    3 tsp chili powder
                    1/2 tsp cumin
                    pinch oregano
                    2 beef or chicken bouillion cubes

                    Drain rice. In heavy saucepan fry rice in oil til starting to brown.
                    Add garlic and onion and continue cooking until rice is browned.
                    Add remaining ingredients.
                    Reduce heat and cover tightly.
                    Cook for 20 til 25 minutes until rice is tender.

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