19 Mexican Rice And Potatoes Recipe Unlock Flavor Sensations!
Published on: May 1, 2024
Mexican cuisine is known for its vibrant and bold flavors, incorporating a variety of spices and ingredients that make every dish unique. When it comes to comfort food, Mexican rice and potatoes are two staples that come to mind. Both are versatile ingredients that can be used in a variety of dishes, but when combined, they create a flavorful and satisfying meal. In this article, we will share a delicious and easy-to-make Mexican rice and potatoes recipe that will surely become a family favorite.
Main Ingredients: Brown Basmati Rice, Water, Taco Seasoning, Corn And
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Quick Skillet Mexican Rice Casserole
Main Ingredients: Scallions, Extra Virgin Olive Oil, Garlic, Yellow Bell
Ingredients:
Mexican Rice:
1 cup long-grain white rice
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded and diced
1 red bell pepper, diced
1 cup canned diced tomatoes
1 cup chicken broth
1 tsp chili powder
1 tsp cumin
1 tsp salt
1/4 cup chopped fresh cilantro
Potatoes:
4 medium-sized potatoes, peeled and diced
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/4 tsp black pepper
Instructions:
Mexican Rice:
In a large skillet, heat olive oil over medium heat. Add the diced onion, garlic, jalapeno, and red bell pepper. Cook until vegetables are soft, about 5 minutes.
Add the rice to the skillet and stir until it is coated with the vegetable mixture.
Add the diced tomatoes, chicken broth, chili powder, cumin, and salt to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Once the rice is cooked, remove from heat and let it sit for 5 minutes. Fluff the rice with a fork and stir in the chopped cilantro.
Potatoes:
Preheat oven to 400°F (200°C).
In a large bowl, combine diced potatoes, olive oil, paprika, garlic powder, onion powder, salt, and black pepper. Toss until the potatoes are evenly coated.
Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
Bake for 25-30 minutes, flipping the potatoes halfway through, until they are crispy and golden brown.
Combining the Rice and Potatoes:
Once both the rice and potatoes are cooked, you can combine them to make a delicious and hearty meal.
In a large skillet, add the cooked rice and potatoes. Stir to combine and cook for an additional 5 minutes until heated through.
Serve hot and enjoy your Mexican rice and potatoes!
This Mexican rice and potatoes recipe is perfect for a weeknight dinner or a side dish for your next Mexican-inspired feast. The combination of the flavorful rice and the crispy potatoes is sure to be a hit with your family and friends. So why not give this recipe a try and add some Mexican flair to your next meal!
