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Mexican Rice With Rice Cooker

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Mexican pulled pork

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 2 tablespoons olive oil
  • 500g piece pork scotch fillet
  • 2 medium brown onions, thinly sliced
  • 3 garlic cloves, crushed
  • 1 tablespoon ground cumin
  • 2 teaspoons Masterfoods Ground Coriander
  • 2 dried bay leaves
  • 400g can diced tomatoes
  • 8 flour tortillas
  • 1 large avocado, sliced
  • 1/2 cup fresh coriander leaves
  • 2 long green chillies, thinly sliced
  • Lime wedges, to serve

Method

  • Step 1
    Heat half the oil in a heavy-based saucepan over medium-high heat. Add pork. Cook, turning, for 3 to 4 minutes or until browned. Transfer to a plate.
  • Step 2
    Heat remaining oil in pan. Add onion. Cook, stirring, for 7 minutes or until softened. Add garlic, cumin, coriander and bay leaves. Cook, stirring, for 1 minute or until fragrant. Stir in tomato and 1/2 cup cold water. Season with salt and pepper. Return pork and juices to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour 30 minutes or until pork is tender.
  • Step 3
    Remove pork from pan. Using 2 forks, shred pork. Bring sauce mixture to a gentle boil. Boil for 6 to 8 minutes or until thickened. Return pork to pan. Stir to combine.
  • Step 4
    Heat tortillas following packet directions. Top tortillas with pork mixture, avocado, coriander and chilli. Serve with lime wedges.

Slow-cooker pulled pork chilli

Image Source: taste.com.au

Ingredients

  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons garlic powder
  • 1 teaspoon ground oregano
  • 1.6kg pork scotch fillet roast
  • 1 red onion, halved, sliced
  • 225g smoky chipotle fajita cooking sauce
  • 300g jar mild salsa
  • 400g can diced tomato
  • 2 x 400g cans kidney beans, drained, rinsed
  • 2 tablespoons red wine vinegar
  • Steamed long grain white rice, to serve
  • Chopped avocado, to serve
  • Lime wedges, to serve
  • Sour cream, to serve
  • Small fresh coriander leaves, to serve

Method

  • Step 1
    Combine spices and oregano in a bowl. Season with salt and pepper. Rub spice mixture all over pork.
  • Step 2
    Combine onion, chipotle sauce, salsa, diced tomato, kidney beans and vinegar in bowl of a 5.5 litre slow cooker. Season with salt and pepper. Top with pork. Cover. Cook on HIGH for 4 hours (or LOW for 8 hours) or until pork is very tender.
  • Step 3
    Using 2 forks, shred pork and mix into sauce mixture. Serve pork with rice, avocado, lime, sour cream, and sprinkle with coriander.

Shredded chilli beef

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 1.2kg beef chuck steak, cut into 10cm pieces
  • 1 tablespoon olive oil
  • 2 brown onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon ground allspice
  • 500ml (2 cups) passata (tomato pasta sauce)
  • 375ml (1 1/2 cups) water
  • 1 tablespoon finely chopped pickled jalapenos
  • 3 dried bay leaves
  • Flour tortillas, warmed, to serve
  • Steamed white rice, to serve
  • Sliced avocado, to serve
  • Fresh coriander sprigs, to serve
  • Sour cream, to serve
  • Pickled jalapenos, extra, to serve
  • Salt, to season

Method

  • Step 1
    Season beef with salt and pepper. heat the oil in a large flameproof casserole dish over high heat. cook half the beef for 3 minutes each side or until golden. Transfer to a plate. Repeat with the remaining beef, reheating the casserole dish between batches.
  • Step 2
    Reduce heat to medium-low. cook the onion, stirring, for 10 minutes or until golden. Add the garlic and cook, stirring, for 1 minute or until aromatic. combine the cumin, paprika and allspice in a bowl. Add to the onion mixture and cook, stirring, for 30 seconds or until aromatic. Add passata, water, jalapeño and bay leaves. Bring to boil. Reduce heat to low. cover and cook, stirring occasionally, for 2 hours or until the beef is almost tender.
  • Step 3
    Uncover and cook, stirring occasionally, for 1 1/2 hours or until liquid is reduced and beef is very tender. Set aside to cool slightly. Transfer beef to a chopping board. Use a fork to shred.
  • Step 4
    Serve the beef with tortillas, rice, avocado, coriander, sour cream and extra jalapeños.

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