- Meat and poultry
This is a hearty one-pot meal. It's the perfect dish to keep you warm throughout the winter.
50 people made this
- 30g butter
- 450g minced venison
- 2 teaspoons finely chopped garlic
- 1 onion, chopped
- 30g butter
- 2 (105g) packets Paella savoury rice mix
- 700ml water
- 1 (400g) tin chopped tomatoes
- 125g salsa
- 1 (410g) tin kidney beans, rinsed and drained
- 2 (340g) tins sweetcorn, drained
MethodPrep:20min ›Cook:35min ›Ready in:55min
- Melt 30g butter in a large frying pan over medium-high heat. Add venison and cook until no longer pink, stirring to break up. Stir in garlic and onion and continue cooking until the onion has softened and turned translucent, about 2 minutes.
- Meanwhile, melt remaining 30g butter in a saucepan over medium heat. Stir in rice mix and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, tomatoes, salsa and kidney beans; bring to the boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in sweetcorn and continue cooking until the rice is tender, about 5 minutes.
Reviews & ratingsAverage global rating:(53)
Reviews in English (39)
by Melissa Slayton Rihel
My husband and I really liked this. I used cumin in my meat while it cooked. I added a heaping tsp of chilli powder and Spanish paprika. I also used black beans.-13 Jan 2011
This is great for a base recipe. I used Ro Tel tomatoes with peppers and beef broth in place of plain water. I also added a few generous shakes of chili powder. It ended up being a lot more flavorful than I think it would have otherwise been.-16 Dec 2009
I followed the recipe to the tee, excited to have found a new recipe to try with our annual freezer filled with venison, but when my husband took his first bite he kindly replied, "This hardly has any taste. I mean it is okay to eat, but it is really bland. Have you tasted it yet?" I was shocked as all the previous reviews said it was an excellent recipe. I took a taste and completely agreed with him. With all the ingredients in it I was amazed at the lack of taste. I used Zataran Spanish rice mix, which I feared may be too spicy, and deli style salsa not jarred. I don't know if that had anything to do with the final results. I saved the dish by adding a lot of chili powder, a good dusting of Goya seasoning and some cumin. I also mixed in a few slices American cheese till it was melted through. I hate giving a recipe such a low rating, but I cannot rate it high if the flavor is flat and bland.-15 Mar 2009
Restaurant Style Mexican Rice
If you are ever looking for a tasty side dish to go with spicy Mexican food, this is it. I’ve recently made this a couple of times to go along with some delicious tamales.
Now I’m not a tamale maker myself, but have discovered a fabulous frozen tamale made by the Texas Tamale Company . Just place the frozen tamales into a steamer basket and steam for 15 minutes and you’ve got spicy good tamales in minutes. Look for these in your grocer’s frozen food section…they are packaged in a cloth bag containing a dozen tamales.
You can also serve the Mexican rice with tacos, quesadillas, fajitas, carnitas, and along side refried beans. Anytime you need easy, spicy, and delicious.
The secret to a delicious Mexican rice is all in the way you cook it. Here are a few tips and tricks to get it right every time:
- Mexican rice needs to be fried in oil and browned BEFORE you add the chicken broth and tomato sauce. As a result, the rice really absorbs the flavors yet has the perfect consistency.
- Mix in the chopped cilantro after cooking. If you add it before, the cilantro gets brown in color and wilted. When you toss it in after, it stays bright and fresh.
- Use this stove top method. I have tried different methods in my rice cooker, but it just doesn’t turn out the same.
- For a spicier taste, your favorite medium or hot salsa can replace the tomato sauce.
- Long grain white rice is the best rice to use for this dish.
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Easy Mexican Rice
This easy recipe for Mexican rice is so full of flavor and better than any we've had from a Tex-Mex restaurant. Make some to go with your chicken enchiladas or tamale pie, and call it a night!
The process is simple and the results are unbeatable. We sauté aromatic onion, carrots, and bell peppers until their fragrance is fully infused into the oil, just until they turn golden and barely tender. Rice and tomato paste then get stirred in along with the vegetables until the rice grains become slightly toasty and the tomato paste gets a little caramelized for that extra depth of savory-sweet flavor. Pour in your broth, sprinkle in your spices, then cover and let the low heat simmer the pot until the rice is perfectly cooked&mdashlift the lid after 17 minutes or so and let one of the most amazing steam clouds to grace your nose.
Cumin and oregano are both staple spices in the Mexican pantry and lend some essential flavor to the final dish. We love to serve the rice with a healthy dose of freshly chopped cilantro, but if you're not a fan of the herb, feel free to substitute in parsley, green onions, or even basil. (We're still partial to the cilantro, but you do you!)
This side dish is addictively delicious enough for us to eat for breakfast (maybe stuffed into a breakfast burrito), lunch (alongside a Mexican corn salad), and dinner (tossed into a bonus layer of this cheesy taco casserole), but if you manage to have any leftovers, they can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
Store any leftovers in an airtight container in the fridge for up to five days or in the freezer for one month. Reheat in the microwave with a splash of water to rehydrate the rice before eating.
Found your new favorite rice dish? Tell us in the comments below, and don't forget to rate it!
- 1 cup onion (chopped)
- 3 sticks celery (chopped)
- 2 medium apples (peeled, cored, minced)
- 2 pounds venison (cut into small, bite-size pieces)
- 3 to 4 tablespoons vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon ground ginger (or 1 scant teaspoon grated fresh ginger)
- 1/4 teaspoon Tabasco sauce (or crushed red pepper flakes)
- 1 1/2 teaspoons Worcestershire sauce
- 2 cups beef stock (unsalted or low sodium)
- 2 tablespoons flour (whisked into 2 tablespoons of water)
- 1/2 to 1 cup evaporated milk (or light cream)
- 3 cups rice (cooked)
- Optional: 1 egg yolk (well beaten)
One of my favorite side dishes is fried rice.
I have had it with seafood, chicken, beef. Then one day I had leftover fried venison and I thought why not try it!
I am so happy I tried this with venison.
The meat was perfect in the spices and soy sauce.
Venison Bulgogi Recipe
Don't let the funny name fool you, this quick and easy venison dish is perfect for a busy weeknight.
Don’t let the funny name bother you. Bulgogi is simply a sweet and spicy Korean-style dish cooked quickly in a wok or heavy skillet. Since the dish goes together quickly and cooks in minutes, it’s the perfect choice for the family on a busy night.
If you don’t see gochujang paste in the International Foods section of your local supermarket, you can find it at most Asian markets or order online. Or just substitute a teaspoon of crushed red pepper flakes. The finished product won’t have quite the depth of flavor, but it will still be very good.
Since the venison is cut into very thin strips, it absorbs the marinade quickly, usually 30 minutes to an hour is plenty. I like to cook the bulgogi with the marinade, using a bit of corn starch and water to thicken the sauce.
The spiciness of the gochujang paste is balanced nicely in the dish by the honey, orange juice, and the grated pear. I usually leave the skin on the pear before grating, you don’t notice it at all in the finished recipe.
2 pounds venison, sliced across the grain into bite sized slices
2 tablespoons orange juice
1 tablespoon gochujang paste, or 1 teaspoon crushed red pepper flakes
1 tablespoon grated peeled ginger
1 tablespoon toasted sesame oil
1 Tablespoon cornstarch whisked into ½ cup water
2 tablespoons toasted sesame seeds
Sliced green onions (for serving)
Slice the venison into thin, bite-sized pieces. Place the venison in a zip-style bag. Grate the pear into a large bowl. Add the soy sauce, garlic, honey, ginger, orange juice, sesame oil and gochujang paste. Mix well. Pour marinade into bag with sliced venison. Allow to marinate 30 minutes to 1 hour.
Heat two tablespoons of peanut oil in a wok or large heavy skillet, cast iron works well. Swirl oil around to coat skillet and heat on medium-high to high until oil shimmers and just starts to smoke. Add half of the venison, spreading it evenly over the surface of the pan.
Allow the venison to cook for 60 to 90 seconds without moving it to sear the meat. Once you see crispy edges on the meat, go ahead and stir it around for another 90 seconds until the meat has browned. Remove the first batch and wipe out your skillet. Add remaining oil and repeat the process with remaining venison.
Return the first batch to the skillet. Pour in remaining marinade and heat until the mixture begins to bubble. Stir in the cornstarch/water mixture and continue stirring another 1 to 2 minutes until sauce thickens.
Remove from heat and spoon venison and sauce over cooked rice. Top with toasted sesame seeds and sliced green onions.
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Copycat Restaurant Style Mexican Rice
This easy to make side dish tastes just like the rice from your favorite Mexican restaurant.
- 2 tablespoons butter
- 1 cup uncooked white rice
- 3 cloves garlic minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon pepper
- Pinch of cayenne pepper
- 1/4 cup finely diced onion
- 1/4 cup tomato sauce
- 1 3/4 cups chicken broth
- 1-2 tablespoons fresh chopped cilantro
- Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
- Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
- Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.
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WHAT PEOPLE ARE SAYING ABOUT COPYCAT RESTAURANT STYLE MEXICAN RICE
Wow! This Mexican Rice recipe is exactly what I have been looking for. It was just perfect in every way! I have pinned it and will return again and again to it. Thank you so much!
I had planned on buying an easy prep package of mexican-style rice to have as a side this evening but I forgot. I went online to see if I had enough to toss a rice dish together with what I have on hand. Alas, no tomato sauce but I did have tomato juice…..This dish was delicious. As I generally have tomato sauce on hand and not tomato juice, I will make it again as directed. But, it was great even with my needed substitutions.
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Mexican Rice Recipe Instructions
First, heat 3 tablespoons of oil in a deep skillet set over medium-high heat. Add the rice and stir constantly until the rice begins to turn golden brown. The toastier your rice, the tastier it will be (information gleaned from my friend, via her grandma of course).
Next, add the chicken stock.
The mixture will bubble up, and should be followed immediately by the tomato paste or tomato sauce, onion powder, garlic powder, cumin, chili powder, black pepper, and salt.
Bring to a boil, stirring the tomato paste to dissolve it if using, and cover with a tight-fitting lid.
Immediately turn the heat down to low and set a timer for 20 minutes.
During or when the rice is done cooking, you may want to check moisture levels. If you smell a hint of a burnt scent, your heat is too high! In this scenario, if the rice is cooked, remove from the heat. If it’s not cooked, lower the heat, and add water ½ cup at a time to continue the cooking process. If it’s too wet, leave the lid slightly ajar or off the pan entirely.
When the rice is done, fluff it with a fork and serve alongside our chiles rellenos, carnitas, or any other Mexican spread!
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