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Rice with Mexican mixture

Rice with Mexican mixture

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Put about 50 ml of oil in a pan. When hot, add the rice (about 8 "hands") and let it brown a little (not too much). Meanwhile, put about 500 ml of water in a saucepan. When it is hot, add the chicken flavored cube. When the rice has reddened a little, add a little water, mix, add the Mexican mixture, then add more water until it covers the composition. Bring to the boil over low heat. Towards the end, add salt, leave it on low heat, if necessary add fake soup (chicken cube + water).

It is served with any kind of meat :)

Rice with vegetables (mexican mixture)

Nessy, I don't know if I'm able to give you any advice, but I always use long-grain, favorite rice. I wash it, I boil water with salt, when the water boils I add the rice, boil as it says on the bag, I put it in a strainer, I let the cold water over it and that's it. With vegetables, put a little oil in the pan, the vegetables directly from the bag so frozen, mix, leave on the fire until the water left by the vegetables decreases and put the rice. Mix a little more and you're done. I also put a picture if I find it.

# 3 nessy

# 4 droopina

Hello and welcome to us

I also give my opinion (tried & # 33), I hope I don't mind. I use either long grain rice (as Amalia said) or grain grain rice (she says: Riso Scotti, grain by grain and has a blue package).
And if you want to make it with vegetables, put the vegetables in the pan first (or, preferably, wok) and the rice at the end.

Life sucks and then you die & # 33 Damn right & # 33

# 5 nessy

# 6 ligia_chris

I've been following the Culinary for a long time. I haven't written until now, but I saw the topic, it aroused my curiosity and I said to answer too. I always buy from the supermarket ready-made and frozen Hawaiian Blend, which contains rice and vegetables. A kind of Mexican vegetable mixture, only it has rice. It is super and has preparation instructions on the bag. I hope you find it useful.

# 7 rym

# 8 droopina

Wait, did you confuse me about the connection between the two-room apartment and the wok?
Do not imagine that I live in a villa. I also live in 2 rooms, I still have a block, aaaaa, yes, and in addition it is a pensioners' block.

And here's a link for inspiration

P.S .: I hope this time your rice turned out well

Life sucks and then you die & # 33 Damn right & # 33

# 9 ady

nessy, know that there is not much difference in price. I took about a month ago, pre-cooked rice, from sunshine (this is the brand of rice, not the supermarket) and it was 3.5 lei / 1 kg bag. the normal one was about 3.2-, 3.3. so there is no big difference.
plus I saw pre-cooked or long grain rice at this company, as if atifco tells him, which packs everything, rice, beans and other grains. but in the big store: carrefour, cora, I don't know exactly.
I don't know where you are from, but you will find it for sure, even in our city, with only one supermarket recently opened, it can be found.

ps. It turned out exactly as you tell me, I made Indonesian rice, as if it were BD, and I lost it from the fork.

# 10 simona

I have a special pot brought by my brother-in-law from Iran, it heats up at high temperatures and it has a Teflon container inside, I think. Nothing to catch & # 33

Because the secret is a little water. I cover the rice with a finger of water, add salt (sometimes greens), a tablespoon of olive oil or a nut of butter and let it go. I open it when it's ready. I don't spin, I don't do anything. I turn the rice out of the pot and it's like a cake, with crispy edges. And the rice slices break apart nicely, as you say.

I will photograph the pot next time I use it.

Träume nicht dein Leben - sondern lebe deinen Traum.

# 11 Yandira

Here's Nessy how Mexicans make rice without special machines. In fact, a simple woman taught me. It is true that the rice produced in Mexico is long grain and lighter. But I also taught my mother to do it in Romania. and he was doing well. There are three secrets.

1. First of all, the rice must be left in hot water for about half an hour to get all the starch out, because this starch sticks to the grains. Strain it as well as you can. First measure the rice well, because then depending on the amount of rice will be the amount of water or soup needed.

2. It must be fried in a lot of oil. Don't worry about how much oil you put in that you will eventually strain all the oil. When it burns, make sure to mix it with a spoon and when it becomes translucent and it sounds like a grain of sand (that's what they say here), pour water. fried rice should not get any color. Strain all the oil and add the soup or water with Knorr Suisse
3. Now add the soup or water with Knorr Suisse, or mixed with onion and garlic and tomatoes and strained. The law is that for a cup of rice you put two of liquid.

Bring to a boil, season as you like, put a lid that is airtight, no air enters anywhere, and turn the heat to low, barely flickering. When the poorer people here don't have an airtight lid, they cover the pot with aluminum foil and then put a lid on it. And leave for about 10 minutes. Now I don't know exactly, because here due to the high altitude everything boils so much slower than in Ro. But of course you can lift the lid quickly from time to time to see if all the liquid has been absorbed. When it has no liquid and you see the swollen grains, you put it aside and put a little lemon to keep it white. Cover and simmer for about 5 minutes before serving. In our country it is eaten like this, it is called Dry Soup. It's funny, but Mexicans are used to two kinds of soups: Dry soup (rice or spaghetti) and liquid soup (like our soups). Both kinds of soups are eaten before the main meal and you must put a Mexican sauce over the rice.

"Mexican rice" is the rice prepared above, but instead of water or soup, put a strained tomato sauce (previously mixed with garlic and salt onions or knorr). The same amount of two cups of mixed and strained sauce for a cup of rice. When you put it to boil with the sauce, toss the carrots, finely chopped, pre-cooked peas and more recently (in Mexico it was not used before) and add yellow corn kernels. Cover and follow the same procedure. It's impossible not to get out.
Here is a recipe CROWN OF RICE

1 cup rice
1 liter of water
1 tablespoon oil
1 tablespoon butter and breadcrumbs
1 tablespoon chopped onion
1 tablespoon chopped parsley
1 chopped bell pepper
4 pre-cooked or fried chicken livers
30 grs. of gruyere cheese breed
400 gr. of liquid cream
salt pepper, guacamole sauce

Boil the rice in two cups of salted water. Separately fry the onion in oil, when it is clear add the rice, liver and bell pepper and finally the parsley and sour cream. Salt and pepper. Separately grease a cake form (from the one with the hole in the middle) with butter and then sprinkle with breadcrumbs. Put everything you prepared by pressing everything well. Put in the oven at 200 degrees C for about 15 minutes. Turn over on a plate and put Guacamole sauce in the middle (boiled green gogonele mixed with a little boiling water, avocado, garlic onion, hot pepper and coriander salt)
Or you put what you want, pickles for example.

If you don't like livers, you can put small sausages and then it's even better to put pickles in the middle. You can also put shrimp or seafood.

For this recipe you need the following:

The chicken breast is placed on a wooden bottom and cut horizontally.

In a bowl, mix the chicken breast with the soy sauce, salt, pepper and an egg.

The chicken pieces are passed through a thick layer of cornstarch. Put the rice to boil.

Put a wok on medium heat, leave for 1-2 minutes to heat and add 3 tablespoons of oil. Add the chicken, and when it changes color a little, the oil drains. Add wine, honey, pepper and lemon juice. Cook until the chicken has caramelized.

Cut the chicken into small pieces, along with the broccoli and carrot.

Repeat the wok heating process, add 2 tablespoons of oil. Pour 3 beaten eggs over the oil, which you have to break into small strips. Add the rice, carrot, broccoli and 1 bag of Edenia vegetable mixture to the WOK. Cook for a few minutes and add, optionally, soy sauce and hot pepper sauce. The recipe is ready when the rice looks relatively fried.

  • 2 cups long grain rice
  • 4 tablespoons olive oil
  • 2 eggs
  • green onions
  • pepper
  • 100 gr corn
  • 100 gr peas
  • 1 carrot

Useful advice!

First of all, I advise you to choose a long grain rice. It is much better because it does not stick. If you don't have fresh vegetables, you can also use Mexican vegetable mixture.
You can prepare this rice garnish with egg in any kind of pan. However, gastronomic specialists prefer to cook it in a wok (special Chinese pan).

How to prepare rice with egg?

Step 1:
Put 2 tablespoons of olive oil in a pan and let it heat up. Add the rice and mix for a few minutes. Put two cups of water over it and let it simmer.

Step 2:
In another pan (or in a wok) put oil and add the vegetables (pepper, onion and diced carrot) to the pan. Leave until golden brown and add the rice.

Step 3:
Season the food to taste and beat the eggs well in a bowl. Place the rice and vegetables on one side of the pan and make room to add the eggs. Mix with all the rice and leave them on the fire for another 5 minutes.

Dare to try with new traditional dishes from other countries! Prepare rice with egg!

Rice with Mexican mixture - Recipes

Now it's easy to find one the duck for sale. Enough to go to a nearby supermarket and you can enjoy guests with a delicious, appetizing dish. Duck goes well with many products. Therefore, the filling for stuffed duck carcasses set. When choosing & quotcarne chopped meat, keep in mind that this bird is fat enough Rice, vegetables, buckwheat, berries and fruits, citrus and dried fruits are perfect.You can put together some products for filling.For example, rice and dried fruits.And if add a slice of poultry to the right sauce, then you are guaranteed culinary success.

    • the duck
    • duck necks (heart
    • liver
    • stomach)
    • 1-1, 5 st. rice
    • salt
    • Red pepper
    • coriander
    • dried basil
    • 3 cloves of garlic
    • 1-2 onions
    • parsley and dill
    • cooking oil for frying
    • 100 ml. dry white wine
    • 50 gr. plums
    • 50 gr. raisins.

    Defrost the duck. Better to do it in the fridge itself. Wash and cut delicate organs. Do not throw them out, it will be useful for filling (rice with biscuits). Cut the sebaceous gland near the tail so that no specific odor appears during preparation.

    Carefully cut the neck, but leave the skin around it. Wash the inside of the case thoroughly. Sprinkle the whole duck with boiling water, repeat 2-3 times.

    Put the birds inside and out with a mixture of spices - salt, ground red pepper, coriander, basil and garlic. Clean in a cool place for 1-1, 5 hours.

    Wash the rice. Cut the fine entrails (liver, stomach, heart), add rice. Boil everything up to half the cereal in salted water. The rice should remain kneaded. Throw yourself into a hammer to get into the water.

    Crush the onion and garlic. Pour lightly into vegetable oil. Add the chopped parsley and a little red pepper, mix well and add to the rice with biscuits.

    Wash the dried fruit. Fill them with hot water and let them steam a little. After cutting the plum. Add a lot of dried fruit to the filling and mix well.

    Fill the housing with the prepared mixture. The seal is not strictly necessary, because the rice will expand a little more.

    Sew a duck with threads or toothpicks so that the filling does not leave the belly in the process. The legs and wings are tied and wrapped in foil so that they do not burn.

    Put the stuffed bird in the duck. Preheat the oven to 200-220 degrees C. Apply the dish on the shelf and place a baking sheet under it.

    Drain water with the exuded juice, start 30 minutes after the stuffed bird has been removed from the oven.

    Rotate the housing periodically from side to side. At the same time, pierce the side with a fork so that the juice stands out.

    Cook for 2-2, 5 hours. Once the juice is clear, the duck is ready. Remove it and pour a dry white wine. Then put it back in the oven for 15-20 minutes.

    Remove the foil and thread before serving. Sprinkle with herbs and cut with kitchen scissors for portions. Carefully remove the filling and place it on the same slice as the duck pieces.

    Use white cotton threads to hold the carcass so that the meat does not stain.

    If you dress a duck already stuffed in foil and put it in the fridge, you can save it for a day and bake it just before the guests arrive.

    basmati or long grain rice, curry powder, chili (optional, depending on how fast you prefer the recipe), vegetables to taste (chopped tomatoes, parsley, corn, canned red beans, etc.), salt and pepper, chicken pieces (chest, hammers, wings)

    Extremely simple and fast. Basically, you make a super healthy and tasty recipe in just 20 minutes! We start by heating the non-stick pan. In it we will put the pieces of meat we have chosen (chest, hammers, wings) and we will brown them nicely on both sides.

    Separately, add a drop of oil, in which we harden a little the chosen vegetables (tomatoes, corn, canned red beans, etc.). When they start to soften, add a cup of rice and two cups of water, then let it simmer. Towards the end, when these ingredients have boiled, add salt, pepper, parsley, curry powder and chili, to taste, to give flavor to the recipe.

    Put the Mexican rice on a plate, next to the browned chicken earlier and enjoy it to the fullest.

    Tuna salad with Mexican vegetable mixture

    Perfect to be prepared on a fasting day with a release of this tuna salad with a mixture of Mexican vegetable and celery mayonnaise!

    • 350 gr mexican delegume mixture
    • 2 cans with pieces of tuna in its own juice (2 & # 215185 gr)
    • 100 mlulei
    • 1 small celery
    • 1 teaspoon ground ground pepper
    • 1 teaspoon top of paprika
    • 1/2 lemon
    • 1 teaspoon classic mustard
    • 1 teaspoon salt
    • water for cooking vegetables

    [/ ingredients]
    [preparation title = & # 8221Preparation & # 8221]

    How to prepare the recipe Tuna salad with Mexican vegetable mixture.

    First, boil the water as little as possible, and when it reaches the boiling point, add the frozen vegetables and let them boil for 10 minutes over medium heat.
    We clean the celery and put it on the small grater.
    Sprinkle the celery with a little lemon juice, then mix it with the mustard and start mixing a little by little.
    Strain the vegetables and let them cool.
    Drain the liquid from the canned tuna, and drizzle a little lemon juice over the pieces of tuna.
    Mix the chilled vegetables with celery mayonnaise and the tuna pieces and season with cupper, paprika and salt if necessary.

    You can also follow my recipes on the page Facebook, but I am waiting for you with culinary surprises and on Instagram.

    Delicious chicken with rice and Mexican vegetable mix, ready in just 20 minutes! What's the secret?

    If you are tired of spending a lot of time in the kitchen and if you feel it's time to change something in terms of recipes, then find out how we prepare some chicken with Mexican rice and vegetables in just 20 minutes!

    If you are tired of spending a lot of time in the kitchen and if you feel that the time has come to change something in terms of recipes, then find out how we prepare some chicken with Mexican rice and vegetables, in just 20 minutes!

    The preparation proposed by us is made immediately, without a drop of oil and works great at any time of the day, because it does not have many calories, but it is extremely filling.

    To prepare the best recipe for chicken with rice and Mexican vegetables you need a few ingredients:

    • chickens (chest, hammers, fins, thighs, etc.)
    • long grain rice (preferably basmati)
    • mix of mexican vegetables
    • salt and pepper (optional: thyme, lemon & acircie, garlic powder, curry powder etc)

    How do we prepare the best chicken recipe with Mexican rice and vegetables?

    We start by putting the pan on the stove to cook the meat. We chose to use pans set Regis Stone Copper Maestro, which allows us to brown the meat without a drop of oil and without it sticking. We just put the pieces of meat in the pan and, from one end to the other, we turn to the other side, to obtain a uniform and extremely appetizing copper. Sprinkle with salt, pepper, thyme, a little lemon juice and other spices, to taste (garlic powder, curry, etc.).

    We don't waste time, because we promised to frame ourselves in 20 minutes! So we take the other one pan from the Regis Stone Copper Master set, we put a cup full of long grain rice (or basmati), a bag of Mexican mixed frozen vegetables and a cup of water everywhere, leaving everything to boil. A pinch of salt is enough. If the water has evaporated and the rice is ready, then turn off the heat. If the rice is not cooked, then add a little more water and boil until it becomes soft.

    Place the chicken and rice garnish with Mexican vegetables on a plate and. that's all!

    I prepared this recipe & icircn only 20 minutes and thanks to the pans from Regis Stone range, which have a solid stainless steel base that ensures even heat distribution, so you can cook faster. The special layer, Releasing, with particles of stone and copper, prevents the ingredients of your choice from sticking, even if you do not use oil at all. In the end, the food keeps its shape, vivid color and nutrients!

    With the pans in the set of Regis Stone Copper Master you prepare healthy and tasty recipes for you and your family. You can use them simultaneously to save time.

    - 250 - 300 g long grain rice
    - 2- 3 carrots
    - 200 g mushrooms
    - 100 g peas
    - 2 teaspoons curry
    - oil
    - salt

    Peel the carrots and mushrooms, wash them well and cut them into cubes. Cook them in a pan in a little oil, and then take them out on a plate.

    Boil the peas and then drain.

    In a saucepan with a little oil, cook the rice until it turns yellow. Quench it with water (the amount of water should be twice as much as the volume of rice), salt it to taste and let it boil for about 20 minutes. When cooked (without porridge), add peas, carrots with mushrooms and curry powder.

    If you like food a little spicy, this curry rice can be the perfect garnish for your steak.

    Try also… Monastery meatball recipe, ready in just 20 minutes

    Fasting recipe - For this recipe, you need the following ingredients:


    • 500 g beans
    • 2-3 slices of bread
    • 150 g of rice
    • 150 ml oil
    • 2 onions
    • 5-6 cloves of garlic
    • 1 carrot
    • 1 parsnip
    • 2 bay leaves
    • dill
    • parsley
    • 50 g flour
    • salt
    • thyme

    Method of preparation:

    1. For starters, boil the beans. Add the carrot, parsnip and onion. Add the bay leaves, season with salt, pepper and mix well.

    2. After all the vegetables are cooked, take them out of the pot and place them in a bowl. Add the slices of bread, crushed garlic, thyme, dill and finely chopped parsley. Mix well, then pass the entire composition through the mincer.

    3. With the help of our hands, we form the meatballs. We put them in flour, then we fry them in a hot pan with oil.

    Video: REZEPT: SCHNELLE MEXIKO CHICKEN REIS PFANNE - schnell und einfach selber machen! (May 2022).


  1. Wincel

    really beautiful and not only

  2. Yorg

    UH. Goosebumps have already gone.

  3. Len

    Absolutely agrees with you. In this something is and is the good idea. It is ready to support you.

  4. Lian

    All above told the truth.

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