189612 mexican rice water drink Recipes

uncooked rice, warm water, sugar (i use splenda blend ), vanilla extract, ground cinnamon, to serve

white rice, water, chili beans, undrained, tomato sauce, water , or more as needed, sour cream, crushed corn chips , or to taste, shredded mexican cheese blend

extra virgin olive oil, garlic cloves, tomato sauce, spanish onion, chicken bouillon, fresh cilantro stems (coarsley chopped or left whole), white rice, water

grain rice, water, olive oil, ground cumin, green pepper, diced (not chili peppers), garlic, diced, onion, chopped, salt, tomato, chopped, veggie stock

uncooked brown rice, water, black beans, rinsed and drained, mexicorn, drained, diced tomatoes and green chilies, salsa, reduced-fat sour cream, shredded reduced-fat cheddar cheese, pepper, chopped red onion, sliced ripe olives, drained, shredded reduced-fat mexican cheese blend

grain rice, water, butter, chicken bouillon cubes, salt, rotel mexican lime and cilantro, black beans, corn

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

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

white rice, ground almonds, cinnamon stick, water, vanilla sugar, sugar

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

brown rice, broken jasmine rice (white rice would work), water, onion, chopped (i used a sweet onion), olive oil, chopped chilies, taco seasoning or 1/4 tsp chili powder, fat-free cottage cheese, dry buttermilk or 1/4 tsp lemon juice, monterey jack pepper cheese, breadcrumbs

white rice, water, chili powder, beef bouillon (better than bouillon brand)

garlic powder, onion, tomato sauce, olive oil, grain white rice, water, chicken bouillons .

olive oil, chorizo sausage , cut crosswise into 1/2-inch slices, shrimp (16-20 s), peeled and deveined, southwest essence, diced yellow onion, diced green bell pepper, minced garlic, diced tomatoes, tomato sauce, chipotle chilies in adobe sauce, roughly chopped, chopped fresh parsley leaves, tequila (recommended : cabo wabo silver), salt, chopped fresh cilantro leaves, plus 1 tbsp leaves for garnish, mexican rice , recipe follows, olive oil, chopped white onions, chopped green bell peppers, minced garlic, grain rice, tomato, peeled, seeded and chopped, chicken stock , or water, salt, saffron, chopped fresh oregano leaves, chopped fresh cilantro leaves, chopped green onions

white rice, uncooked, water, cinnamon stick, sugar , to taste