Any mexican rice recipes without meat?

Does anybody have a good authentic mexican rice recipe with no meat? I had a friend of mine in the past make some for me with cantina tomato sauce and diced onions. It tasted out of this world.





Any good ones?Any mexican rice recipes without meat?
My Moms recipe for Mexican rice. It's really good.





4 tablespoons cooking oil


2 cups uncooked long grain white rice


1/2 onions, diced


1 small can tomato sauce


1 cup of chicken broth


3 cups water


1 Tbsp cumin powder


garlic salt








Heat oil in saucepan and add the onion, and rice.


Saute on medium heat until the rice is lightly browned, stirring frequently.


Add the tomato sauce, water, chicken broth, cumin and garlic salt (to your liking), turn heat to medium-high and bring to a slight boil.


Stir, cover, reduce heat to low and cook for 25 minutes (no peeking), until the rice is done.


Remove from heat and stir.





***REPLACE THE CHICKEN BROTH WITH WATER! Sorry, I forgot meatless...yipes!Any mexican rice recipes without meat?
refried beans,cheese,and sourcream wrapped in a soft tortilla
taco bell w/o cheese or meat.
Spanish rice/bean %26amp; cheese burrito/ cheese enchildas (with red or green sauce) toastadas w/beans lettcue,tomatoes, sour cream,cheese. Sopez like a toastada but small corn tortilla. What about seafood? Like shrimp cocktail
here is my spanish rice reciepe


1 cup of water


1/2 cup of white rice


one packet of sazon ( found in the mexican aisle in most grocery stores)


2 tbsp of cooking oil





bring water and cooking oil to a boil in a pot add rice and sazon turn heat down to low med cover pot with a lid let cook about 11-15 minutes or until all liquid is absorbed by rice occassionally fluffing rice with a fork serve and enjoy
Go online and look for a good Red Rice recipe. It is easy to make and meatless. You basically gave the recipe above. You can add other seasonings to give it some zip.
yum sounds good, not sure if this is what your looking for but I hope these help





1 teaspoon butter


1 medium onion


1/4 cup celery


1 cup water


1/2 teaspoon salt


1 teaspoon chili powder


1/2 teaspoon cumin


3/4 cup dry rice


1 can hot Rotel Tomatoes


2 teaspoons sugar


1/2 teaspoon Worcestershire sauce


1 cup cheese


Sautee onion, butter,celery.


add all other ingredients (except cheese) bring to boil, reduce, cover and cook until liquid is absorbed about 20 minutes.


Transfer to serving dish and add cheese.








2 teaspoons vegetable oil


1 cup medium grain rice


1 small onion, finely chopped


1 clove garlic, minced


1 medium tomato, roasted,cored,peeled


1 1/2 cups chicken broth (NOT water)


1/2 teaspoon salt


roasted corn (optional)


roasted jalapenos (optional) or poblano chiles (optional)


roasted bell peppers (optional)


frozen peas (optional)


chopped cilantro (optional)


diced carrots (optional)


crumbled queso fresco (optional) or farmer cheese (optional)


In a small pan bring the broth to simmering.


Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes.


Mix in the garlic and cook for 2 minutes.


Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.


Reduce heat to a medium low, cover and finish cooking-around 20 minutes.


Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese.








3 tablespoons vegetable oil


1 cup uncooked long-grain rice


1 teaspoon garlic salt


1/2 teaspoon ground cumin


1/4 cup chopped onion


1/2 cup tomato sauce


2 cups chicken broth


DIRECTIONS


Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.


Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
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