276 mexican rice recipes

Baked rice with green chiles, sour cream, Monterey Jack, and cheddar cheese. A creamy, cheesy Southwestern rice casserole that comes together in 45 minutes.

San Juan County fry bread made with flour, baking powder, salt, and water. Kneaded until elastic, hand-stretched, and fried golden. Serve with stew, honey, or jam.

Filipino pork skewers marinated overnight in soy sauce, lemon juice, and crushed garlic, then grilled or broiled. Only 4 ingredients for a tangy, savory pork barbecue.

One-skillet Spanish rice with ground beef, tomato sauce, and a beef bouillon cube for deep savory flavor. Rice toasts golden before simmering tender.

Morisqueta con chorizo: a rustic Mexican dry-rice dish with crumbled chorizo, sauteed onion, and fresh tomato folded through steamed rice. Five ingredients, classic Michoacan peasant food.

Verde Azzor is Mexican green rice with roasted poblano peppers, cumin, scallions, and cilantro. Toasted in a wok, simmered in broth, then finished in the oven for fluffy, separate grains.

Tofu tacos with crumbled tofu, brown rice, green pepper, and taco seasoning in warm corn tortillas. A quick vegetarian taco filling with familiar Mexican flavors and no meat.

This is one of my favorites. Deep fried tofu with a peanut sauce for dipping. This one calls for pressing the tofu first. It makes it denser.

This, too, is a Portuguese recipe from the Algarve.

Warm fajita rice salad with lime-marinated sirloin, corn, black olives, cherry tomatoes, and a zesty picante dressing. Tex-Mex meets rice bowl in one bold platter.

Mexican chili beef with cubed round steak braised in crushed tomatoes with jalapeno, cumin seeds, and oregano. A lean, no-bean chili simmered low until fork-tender and saucy.

Green chili con carne with cubed pork loin braised in tomatillos, fresh green chilis, cumin, and white wine in a pressure cooker. A New Mexican-style green pork stew.

Simple Indian lentil dhal with turmeric, cumin, cardamom, and fresh ginger. Vegan, high-protein, and simmered to a thick, creamy consistency. Serve over rice.

Rotel and rice corn soup with spicy diced tomatoes, sweet corn, red pepper, and tortilla strips in a vegetable broth. A 30-minute pantry-friendly vegetarian dinner.

Rancho California rice casserole layered with sour cream, cottage cheese, whole green chiles, and sharp cheddar. A creamy Tex-Mex side dish that bakes up bubbly and golden.

Mexican chicken soup with fresh lime juice, cilantro, red bell pepper, and rice in a bright broth. Tomatoes stirred in off the heat to keep them fresh. Quick and light.