276 mexican rice recipes

Mexican pork-garlic stew with hominy: slow-simmered pork shoulder and smoky chorizo built on 14 cloves of garlic, cumin, coriander, and fennel. A pozole-inspired bowl finished with lime, cilantro, and scallions.

Vegan Mexican lentil casserole with brown rice, taco seasoning, and tomato paste baked until thick and hearty. High-protein, budget-friendly, and packed with Southwestern flavor without any meat or dairy.

Creamy barbecue dip with sour cream, mayonnaise, barbecue sauce, and green onions. A tangy, smoky no-cook dip served cold with tortilla chips.

Tortilla pinwheels with green chile cream cheese, sliced turkey, and cilantro rolled into flour tortillas. Easy make-ahead party appetizer that yields four dozen bites.

Quick Mexican-style fiesta rice with stewed tomatoes, green pepper, and onion simmered together with cooked rice for a simple, flavorful side dish.

Homemade Mexican horchata with ground rice, milk, sugar, vanilla, and cinnamon served over ice. A creamy, sweet rice drink that soaks overnight and blends smooth the next day.

Mexican green rice made with parsley, cilantro, poblano peppers, and chicken broth. Fragrant, herbaceous, and the ideal side for any Latin meal.

Baked taco meatballs made with ground beef, rice, and pureed vegetables, smothered in taco sauce and cream of cheddar soup. A cheesy, Tex-Mex twist on classic meatballs the whole family will love.

Copycat Popeye's red beans and rice with canned kidney beans mashed into a creamy, buttery, peppery base seasoned with white pepper and garlic, served over garlic butter rice.

Authentic Mexican white rice using traditional technique: soaked, fried in oil until pale gold, then simmered in chicken broth with garlic and onion until each grain is fluffy and separate.

Mexican lentil casserole with brown rice, tomato paste, taco seasoning, and chili powder. A hearty, high-fiber vegetarian main dish baked until set.

Mexican beef and mushroom stew simmers round steak cubes with picante sauce, mushrooms, and chili powder, served over rice with sour cream and taco-seasoned cheese.

Mexican-style shark stew simmered in tomatoes and cilantro, served over rice with salsa, yogurt, and fresh lime. A hearty, no-oil fish stew that comes together in 40 minutes flat.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.

Mesquite-smoked salmon fajitas with a fresh mango-cantaloupe salsa and sauteed poblano peppers. The salmon is smoked indoors on the stovetop using mesquite wood chunks and a cast-iron skillet.

Freezer burritos with mashed black beans, rice, sauteed onions, garlic, and tomato sauce rolled in flour tortillas. A vegetarian make-ahead meal prep staple that freezes beautifully for fast lunches or breakfasts.