Mexican Rice Dishes
Rice and beans make every Mexican plate complete. In fact, Mexican rice is a flavorful side for any meat dish, especially one with a little spice.See Popular Mexican Rice Dishes Recipes
A homemade mole sauce flavors lean pork tenderloin in this Mexican-style recipe.
Picadillo is a favorite dish in several Spanish-speaking countries. It usually includes pork, tomatoes, onion, and garlic with regional additions.
This Mexican dinner is ideal for mixing and matching. The chicken would taste fabulous sliced and served inside fajitas, while the pilaf would be a perfect partner for grilled steak or shrimp.
Chicken and rice is a classic Mexican dinner option. Serve alongside a bowl of chips and salsa for a real fiesta.
This one dish dinner recipe features a delicious mix of broccoli, chicken, green chiles, and rice.
Whip up a well-balanced meal in one skillet and just 25 minutes! The spicy vegetable and brown rice side dish comes together in the same pan after the chicken is cooked.
When it comes to Mexican cooking, tacos, burritos, enchiladas and other main courses tend to take center stage, in your mind and on the table. But to truly complete a Tex-Mex feast, you should learn how to make Mexican rice...without reaching for a boxed mix or heat-and-serve pouch.
No more boil-and-eat packets: Knowing how to prepare Mexican rice from scratch requires a few added steps but pays off with more flavor and far less sodium. Mexican rice (also known as Spanish rice in the U.S., though it's not at all native to Spain) is a popular side dish, often served alongside refried beans, at Mexican-American restaurants.
With whole grains, fruit, and nuts, this recipe can be a hearty side dish or a light main dish for lunch or dinner.
Thanks to cottage cheese and low-fat cheddar, this bean and rice casserole possesses a great cheesy flavor but is low-fat.
Spanish rice, ironically, is not a Spanish at all -- it originated in Mexico (and is sometimes referred to as Mexican rice). Spanish conquistadors introduced rice to Mexico in the 1500s, hence the name; it soon took on a life of its own, evolving into an economical "peasant" dish that turned bits of leftovers into a full meal. So we can thank Mexican chefs for the popularity of this deliciously versatile dish that has become an American favorite.