273 mexican rice recipes

Big-batch spicy turkey chili loaded with kidney beans, tomatoes, mushrooms, jalapenos, cilantro, and a secret splash of Kahlua. Feeds a crowd of 20.

Seared chicken breast with Mexican ancho mole-orange sauce served alongside okra rice with wild rice, almonds, and cilantro-yogurt finish. Layered weeknight dinner.

Garlic-rubbed round steak seared and braised in chili sauce with strong black coffee, green pepper, and onions. A bold Tex-Mex braised steak that turns tough cuts fork-tender.

South Indian vegetable kurma with eggplant, carrots, peas, beans, and potatoes in a fresh coconut-chili-poppy seed paste. A fragrant vegetarian curry finished with tomatoes and yogurt.

Hot and spicy chicken soft tacos with a red chile, curry, and cumin spice rub. A quick marinated chicken taco recipe with bold heat and tender stovetop-seared flavor.

Slow cooker Tex-Mex chicken and rice with taco seasoning, diced tomatoes, and green chilies. Dump it in, set it, and serve 8 hungry people tonight.

A 25-minute ground beef chili with kidney beans and zesty tomato sauce served over rice. Uses a chili seasoning packet for speed, making it the fastest chili for busy weeknights.

Authentic Oaxacan mole coloradito with toasted ancho and guajillo chilies, Mexican chocolate, fried plantain, almonds, and sesame seeds. A rich, layered sauce for chicken.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Fourby chili: a vegan black bean chili simmered in stout beer with peanut butter for depth, corn for sweetness, and broccoli florets on top for crunch. An unconventional, deeply flavored chili worth the slow cook.

Roasted poblano peppers stuffed with shrimp, rice, corn, queso fresco, and three cheeses, then breaded and baked golden. A Mexican-inspired stuffed pepper that's hearty, cheesy, and loaded with flavor.

Homemade Mexican chocolate ice cream with cinnamon, almond extract, and a rich egg custard base churned in an old-fashioned ice cream freezer. Warm spice meets cold, creamy chocolate.

Mexican restaurant-style fried ice cream with rock-hard ice cream balls coated in crushed cornflakes, dipped in beer batter, and flash-fried at 375°F until golden. Crisp shell, frozen center, the showstopper dessert.

Ice cream tacos with cinnamon-sugar-brushed taco shells filled with sliced ice cream rounds. A fun no-bake dessert for kids and parties, ready for any toppings you like.