Last Updated on February 25, 2021 by Nazmin Sarker
- 1 pt Dairy Sour Cream
- ½ lb Monterey Jack Cheese
- 4 oz Chopped green peppers, cut
- Into strips (1 cm.)
- 3 c Cooked seasoned rice
- ½ c Parmesan cheese
- 1>. Combine sour cream, chilies, and salt. 2>.In a 13 x 9-inch baking pan, layer 1 cup cooked rice, ½ sour cream-chili mixture, and 1/2 cheese strips. Repeat layers and top with the remaining cup of rice.
- Bake in moderate oven (350 degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with Mariachi meatballs and sauce. Continue baking for 5 minutes or until cheese melts.
Mexican Rice #2
- Kernel corn with red and
- Green peppers
- 4 oz (1 cup) shredded Monterey
- Jack cheese
- Brown ground beef in large skillet; drain. Stir in salsa, corn, water, and chili powder; bring to a boil. Stir in rice. Cover; remove from heat. Let stand 5 to 7 minutes or until liquid is absorbed.
- Fluff mixture with a fork; sprinkle with cheese. Cover, let stand 2 to 3 minutes or until cheese is melted. 7 (1 cup) servings. From: Pillsbury, cook pasta in a rice cooker, Rice & Beans Shared By: Pat Stockett
Mexican Rice Mix
- 4 c Raw Long Grain Rice
- 4 tsp Salt
- 1 tsp Dried Basil
- ½ c Green Pepper Flakes
- 5 tsp Parsley Flakes
- Combine all ingredients in a large bowl; stir until well blended. Put about 1 ½ cups of mix into three 1-pint airtight containers and label as Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8 months.
- Makes about 4 ½ cups of mix. Mexican Rice: Combine 1 ½ cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan.
- Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid, is absorbed. Makes 4 to 6 servings.
Mexican Cinnamon Rice
- ½ c Onion; Chopped, 1 Md
- 1 ea Clove Garlic; Finely Chopped
- 2 tbs Margarine Or Butter
- 1 c Regular Rice; Uncooked
- ½ c Currants
- 2 ¼ c Chicken Broth
- 2 ts Cinnamon; Ground
- ¼ ts Salt
- 1 x Fresh Cilantro; Snipped, *
- To taste. Cook and stir the onion and garlic in the margarine in a 3-quart saucepan until the onion is tender. Stir in the remaining ingredients except for the cilantro.
- Heat to boiling, stirring once or twice, then reduce the heat and simmer, covered, 16 minutes. (DO NOT lift the cover or stir.)
- Remove from the heat and fluff the rice lightly with a fork. Recover and let steam for about 10 minutes before adding the cilantro.
Mexican Rice Tart
- 1 ¼ c Rice,long-grain
- 2 Egg whites
- 1/3 c Monterey Jack, shredded
- 1 c Chicken breast, shredded
- Dairy sour cream
- Green chilies, chopped
- Black olives, sliced
- Picante sauce
- Prepare Crust: Cook rice following package directions, salt optional. Drain to remove any excess liquid. Cool slightly, Lightly beat egg whites in small bowl; stir in olives and green onion.
- Stir egg white mixture into rice. Coat inside of 10″ tart pan with removable bottom with nonstick vegetable-oil cooking spray. Spoon the rice into the pan to cover the bottom evenly and make a high rim.
- Prepare the Filling: Scatter half the cheese over the crust. Combine the chicken, chilies, green onion, olives, and Picante sauce in a medium-size bowl. Spread in the crust.
- Bake in preheated moderate oven (350’F) for 20 minutes. Scatter the remaining cheese over top. Bake for another 10-15 minutes or until the cheese is melted. Let stand for 10 minutes.
- Remove the pan sides; place the tart on a serving plate. Garnish with dairy sour cream, chopped green chilies, and black olives, if you wish, and serve with additional Picante sauce. (Shirley DeSantis, East Windsor NJ)
Mexican Spanish Rice
- 3 tbsp Shortening
- 1 ½ c Rice
- ½ c Onion, sliced
- ½ c Bell pepper, sliced
- 14 oz Can whole tomatoes
- 1 MD Clove garlic, minced
- 1 tsp Black pepper
- 2 tsp Salt
- 3 c Water
- Melt shortening in a large skillet. Add rice and brown. When rice is golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic, and pepper. Mix well and add 1 ½ cups warm water or enough to just cover the rice.
- Add salt. Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy.
- Note: You may substitute peeled seeded green chili for the bell pepper.
Mom’s Spanish Rice
- 2 tbsp Salad oil
- 1 1/3 c Rice
- 2 TB minced onion
- 1 lb chuck/hamburger
- ½ ts Salt
- 2 8 oz cans tomato sauce
- From: Mom. In hot fat in skillet, cooker rice with onion and beef till golden brown.
- Add salt and rest of ingredients; simmer, covered until rice is tender. Makes 4 servings. For more Asian rice dishes information see details.
- 1 ea Red Bell Pepper; Lg, *
- 1 x Jalapeno Peppers; **
- ¼ c Onion; Chopped, 1 Sm
- 2 tbs Margarine Or Butter
- 1 c Rice; Regular, Uncooked
- 2 c Chicken Broth
- ¼ ts Salt
- 1/8 ts Red Pepper Sauce
- Roast and peel the pepper (See Sowest 1 for directions) and seed. You should use the red jalapeno peppers and they should be roasted, peeled, and seeded. (See Sowest 1 for directions) This is also to your taste. Use as many peppers as you like.
- Place the bell pepper and chiles in a high protein low cholesterol processor work bowl fitted with the steel blade or in a blender container; cover and process until smooth.
- Cook and stir the onion and garlic in the margarine in a 3-quart saucepan until the onion is tender. Stir in the remaining ingredients except for the bell pepper mixture.
- Heat to boiling, stirring once or twice; reduce the heat. Cover and simmer for 16 minutes. (DO NOT lift the cover or stir!) Remove from the heat; stir in the bell pepper mixture. Cover and let steam for about 10 minutes and then serve.
Duck with Pine Nut Wild Rice
- 1 x Apricot Basting Sauce; *
- 1 x Duckling; 4 1/2 to 5 Lbs.
- 1 x Pine Nut Wild Rice; Below
PINE NUT WILD RICE
- ½ c Wild Rice; Uncooked
- 2 TB Green Onions/Tops; Sliced
- 1 ts Margarine Or Butter
- 1 ½ c Chicken Broth
- 2 oz Pine Nuts; Toasted, 1/2 Cup
- ½ c Pears; Dried, Chopped
- ½ c Currants
- See Sowest 2 for the recipe. Prepare Apricot Basting Sauce and set aside. Heat oven to 350 degrees F. Place duckling, breast side up, on a rack in a shallow roasting pan.
- Brush with Apricot Basting Sauce. Insert a meat thermometer so that the tip is in the thickest part of the inside thigh muscle and doesn’t touch the bone. Do not add water and do not cover.
- Roast, brushing with the sauce 2 or 3 times until thermometer registers 180 to 185 degrees or drumstick meat feels very soft when pressed between fingers, 2 to 2 1/3 hours. Serve with Pine Nut Wild Rice.
PINE NUT WILD RICE:
Cook and stir wild rice and onions in margarine in a 2-quart heavy saucepan over medium heat until onions are tender about 3 minutes.
Stir in broth. Heat to boiling, stirring occasionally, reduce heat, and cover. Simmer until wild rice is tender, 40 to 50 minutes. Stir in pine nuts, pears, and currants.
Picadillo (Rice-And-Beef Hash/filling)
- 2 tsp Olive oil
- 8 oz Cooked ground beef (sirloin-or top round)
- ¼ c Diced onions
- ½ Garlic clove, minced
- 2 LG Pimiento-stuffed olive,-sliced crosswise
- 2 Pitted black olives, sliced-crosswise
- ¼ ts Each salt and pepper
- Dash each ground cinnamon and ground cloves In 10-inch skillet heat oil over medium heat; add beef and cook, breaking up large pieces with a wooden spoon, until crumbly.
- Add onion and garlic and saute until onion is softened about 5 minutes. Stir in the remaining ingredients.
- Reduce heat to low and cook, stirring occasionally, until flavors are well blended, about 20 minutes. Serve with rice or as a filling for tacos or tortillas. Makes 2 servings.
[Weight Watchers new International cookbook] Posted by Nazmin Sarker.
Rice Con Queso
- 3 c Cooked brown rice (1 ½-cups uncooked), cooked with Salt and pepper
- 1 1/3 c Cooked black beans or-blackeyed peas, pinto beans, Etc. (about ½ cup uncooked)
- 3 cloves garlic, minced
- 1 LG Onion, chopped
- 1 sm Can chiles, chopped
- ½ lb Ricotta cheese thinned with a little low-fat milk or Yogurt until spreadable
- ¾ lb shredded Monterrey Jack cheese
- ½ c Shredded cheddar cheese
- Garnishes (optional): chopped black olives, onions, fresh parsley
- Preheat oven to 350 degrees F. Mix together rice, beans, garlic, onion, and chilies.
- In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans.
- Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving. Complementary protein: rice and beans and milk products.
- From: Diet for the small planet by Frances Moore Lappe’ ISBN 0-345-30691-0. Random House, New York. 1971-82 Posted by Karin Brewer, Cooking Echo, 7/92
Rice with Crab
- ¾ c Long Grain Rice
- ¼ c Onion; Finely Chopped, 1 sm.
- 1 ea Clove Garlic; Minced
- 2 TB Cooking Oil
- 1 ¼ c Water
- 8 oz Tomatoes; Cut up, 1 can
- 1 ½ ts Instant Chicken Bouillon
- ¼ ts Salt
- 1 x Hot Pepper Sauce; To Taste
- ½ c Frozen peas
- 7 ½ oz Crab Meat; 1 can, *, OR
- 7 ½ oz Frozen Shrimp; **
- 2 TB Sherry; Dry
- Crabmeat should be drained, broken into chunks, and the cartilage removed. Shrimp should be shelled and cooked.
- In a skillet cook rice, onion, and garlic in oil over medium-low heat, stirring occasionally until rice is golden brown. Remove from the heat.
- Add water, undrained tomatoes, bouillon granules, salt, and a few dashes of hot pepper sauce.
- Cover and simmer for about 15 minutes or till most of the liquid is absorbed.
- Stir in the peas and cook for 5 minutes longer. Stir in the crab or shrimp and sherry; heat through. Serve.
Southwest Green Rice
- 2 ea Poblano Chiles; Lg, *
- 2 ea Cloves Garlic; Finely Chopped
- ½ c Onion; Chopped, 1 Md
- 1 c Regular Rice, Uncooked
- 2 c Chicken Broth
- ¼ ts Salt
- ¼ c Parsley; Snipped
- The Poblano Chiles should be roasted and peeled (see Sowest 1 for instructions) and seeded.
- Place the chiles, garlic, and onions in a work bowl of a blender food processor combo fitted with the steel blade, or in a blender container; cover and process until smooth.
- Mix the chile mixture and the remaining ingredients except for the parsley, in a 3-quart saucepan.
- Heat to boiling stirring once or twice, reduce the heat and simmer, covered, for about 16 minutes. (DO NOT lift the cover or stir.)
- Remove from the heat and fluff lightly with a fork. Cover and let steam for about 10 minutes. Stir in the parsley and serve.
- 3/4 c Onion, chopped
- 2 TB Olive Oil
- 1 c Rice, raw
- ¼ ts Black Pepper
- 2 Garlic Cloves
- 2 ½ c Vegetable Broth
- 1 ½ tsp Ground Cumin
- 1 Red Bell Pepper
- Mince garlic. Remove seeds and dice bell pepper. In a Dutch oven, cook onion, garlic and raw rice in oil until onion is tender and rice is lightly browned.
- Add chicken broth and bring to a boil. Stir in cumin and black pepper.
- Cover tightly and simmer 20 minutes. Remove from heat. Stir in bell pepper.
- Let stand covered until all liquid is absorbed, about 5 minutes. Posted by Sandee Eveland in Intercook
- 16 oz Tomato Sauce
- ½ c Water
- 3 tsp Chili Powder
- ½ c Minute Rice
- ½ c Crushed Tortilla Chips
- ½ c Shredded Cheddar Cheese
- Combine tomato sauce, water, and chili powder in a medium-sized saucepan.
- Bring to a full boil. Stir in rice. Cover, remove from heat and let stand for 10 minutes. Sprinkle with tortilla chips and cheese.
- Serve with shredded lettuce and sour cream if desired. From: Syd’s Cookbook.
Bean and Rice Burritos
- 28 oz Water-packed pinto beans– drained and rinsed
- 1 c Cooked brown rice; -OR– up to double this amount
- 1 ds Cumin
- ¾ c Water
- 6 Tortillas
- 1 Head iceberg lettuce– chopped and dried
- 1 bn Scallions; chopped
- 1 Ripe tomato; chopped
- Mexican salsa
- Place the beans in a saucepan and mash with a potato masher. Add the cooked rice, spices, and water. Heat 5 to 10 minutes. Meanwhile, prepare the Indian vegetable soup recipe. Heat the tortillas quickly (just to soften) in a preheated skillet, farberware air fryer toaster oven recipes, or microwave.
- Place a line of bean mixture down the middle of each tortilla. Top with lettuce, scallions, tomato, and salsa. Tuck in the top and bottom edges, roll into a burrito, and serve immediately, topped with additional salsa if desired.
- These are taken from “The McDougall Plan” and “The McDougall Program”. From: Amelia L. Carlson
Baked Rice with Green Chiles
- 3 c Rice; Cooked
- 1 c Dairy Sour Cream
- ½ c MontereyJack Cheese; Shredded
- ½ c Cheddar Cheese; Shredded
- Red Chiles; Ground, To Taste
- 8 oz Green Chiles; Chopped, *
- Use 2 4-oz cans of chopped green chiles that have been drained. ~- Heat the oven to 350 degrees F.
- Mix all the ingredients in an ungreased 2-quart casserole. Bake, uncovered, for 30 minutes, or until done.
Chili with Rice
- 1 can (15 ½ oz) kidney beans, Drained
- ¾ c Water
- 1 pk (1 ¾ oz) chili seasoning Mix
- 1 Minute Rice Boil in Bag Rice, cooked
- Brown beef in skillet; drain fat. Stir in kidney beans, soup, water, and seasoning mix. Bring to a boil. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
- Serve over cooked rice. makes 4 servings. 1 – lb. ground beef 1 – 11 oz. can condense Nacho Cheese or Cheddar Cheese soup 2 – cups water 1 – 16 oz. pkg. frozen broccoli, corn, and red peppers 1 ~ 1 ¼ oz. pkg. taco seasoning mix 2 – cups dry rice ½ – cup grated Cheddar cheese 1 – cup crushed tortilla chips Mix beef, soup, water, vegetables, and seasoning mix in a large skillet.
- Bring to a boil. Reduce heat and simmer for 2 minutes. Stir in rice.
- Cover; remove from heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese and chips. Makes 6 servings.
Brown Rice Pilaf
- ½ ts Instant chicken bouillon
- ¾ c Brown Rice, quick-cooking
- ¼ ts Dried Marjoram, crushed
- 2 TB Snipped fresh Parsley
- 1 c Sliced fresh Mushrooms
- ½ c Shredded Carrot
- ¼ c Thinly sliced Green Onion
- In a medium saucepan stir together bouillon granules and 1 cup water.
- Bring to boiling. Stir in mushrooms, brown rice, carrot, marjoram, and dash pepper.
- Reduce heat and simmer, covered, for 12 minutes.
- Remove from heat; let stand for 5 minutes.
- Add green onion and parsley; toss lightly with a fork. Serve immediately.
- Per serving: 104 calories, 3 g protein, 21 g carbohydrates, 1 g fat, 0 mg cholesterol, 105 mg sodium, 205 mg potassium.