Mexican Rice Recipe

 


Yield: 21 servings


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
Yellow Rice Mix - Reduced Sodium 1 To a hotel pan, add 12 cups of hot water, 2 oz of butter or margarine (optional), and contents of yellow rice package. Stir thoroughly; then cover tightly with foil or other style cover. Place into oven preheated to 400 ºF and bake for 30-35 minutes or until rice is cooked. Do not over cook. Remove the rice from oven and stir in tomatoes, chilies, cilantro and seasonings. Recover the pan with foil and let stand for 5 minutes. Before serving, stir gently to fluff and mix.

Hot water 12 cups
Green chilies (mild), diced 1 cup
Cilantro chopped 1/4 cup
Tomatoes, diced 2 cups
Roasted Cumin, Ground 1 tsp
Sea Salt, Mediterranean Coarse Grind 1 tsp
Ingredients Quantities Instructions
Yellow Rice Mix - Reduced Sodium To a hotel pan, add 12 cups of hot water, 2 oz of butter or margarine (optional), and contents of yellow rice package. Stir thoroughly; then cover tightly with foil or other style cover. Place into oven preheated to 400 ºF and bake for 30-35 minutes or until rice is cooked. Do not over cook. Remove the rice from oven and stir in tomatoes, chilies, cilantro and seasonings. Recover the pan with foil and let stand for 5 minutes. Before serving, stir gently to fluff and mix.

Hot water
Green chilies (mild), diced
Cilantro chopped
Tomatoes, diced
Roasted Cumin, Ground
Sea Salt, Mediterranean Coarse Grind
Ingredients Quantities Instructions
No Resize Selected

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