Rice with a Mexican mixture is a bright, healthy and tasty dish that can become a real table decoration. Using ready-made frozen vegetables will significantly reduce cooking time. And our selection of recipes will help you add some wonderful dishes to your home cookbook.

Today you can easily find both packaged mixtures and frozen vegetables in bulk on sale. During the season, of course, you can put together a mix yourself. The classic Mexican version of the mixture includes the following ingredients, taken in equal parts:

• green peas;
• corn grains;
• green beans, cut into pieces;
• bell pepper;
• carrot.

Some manufacturers also add red beans to the mix, so beloved by the people of Mexico. The presence of this component is indicated by a mark on the package. There is another option - rice with a Mexican mixture. In addition to raw vegetables, this set includes thermally processed rice, which cooks much faster than usual. The Mexican mixture, frozen with rice, can be used to prepare soup, a side dish for meat and fish dishes.

How to cook on the stove?

This method is one of the simplest. It's great for those who have never made frozen vegetable mixes before.

For this dish you will need “Rice with Mexican Mix”, a small amount of vegetable oil and water. Heat the fat in a deep frying pan or wok, add vegetables and rice, stir-fry for about 10 minutes. When the ingredients are browned, pour water (or broth) into the mixture so that the liquid completely covers the cereal and vegetables. Cover with a lid and simmer over medium heat until done.

There is no need to defrost frozen food before cooking.

Cooking in a slow cooker

Modern technology can help you quickly and tasty prepare a product such as Mexican mixture. Recipes for a slow cooker are quite numerous, and once you learn how to cook this dish, you can conduct various experiments by adding ingredients such as seafood, meat, and bacon.

It is better to use a mixture of vegetables without rice. Heat a small amount of any fat in a bowl. Load vegetables (400 g), set the “Frying” mode. Place the browned pieces in a bowl, add rice (1 cup) to the remaining fat and pour in 2 cups of broth or water. Cook in the “Cooking” mode for as long as the instructions for your multicooker recommend. Before serving, mix rice with vegetables.

If you are using the mixture with rice, simply pour boiling water over it and cook, covered, in the “Stew” or “Baking” mode.

Oven recipe

This Mexican mixture with rice is quick and easy to prepare in the oven. All you need to do is grease the pan with oil and load it with a pack of frozen vegetables mixed with the same amount of pre-cooked rice. Additional liquid may not be needed as there is enough moisture in the frozen product. Cooking time will be about 20 minutes.

Meal with meat and rice

A very popular Mexican mixture, the recipes of which contain meat components. You will get not just a tasty side dish, but a self-sufficient dish. Products that are perfect for this recipe include pork ribs, brisket, chicken fillet, beef goulash, heart, and giblets.

Fry one finely chopped onion in a frying pan. Add 400 grams of raw meat, cut into cubes. Immediately bring a pot of water (500 ml) to a boil. When the meat is fried on all sides, transfer it to water and leave to simmer over low heat. Add rice (1 cup) to the remaining fat, fry, stirring, and then add to the meat. Finally, roast the vegetables Mexican style. All that remains is to combine all the ingredients, mix, taste for salt and simmer together for a while. You can even serve this delicacy on your holiday table.

Mexican rice with seafood

Fragrant vegetables go well with shrimp, mussels, squid and sea cocktail. You can purchase these ingredients in the same supermarket departments that sell frozen vegetable mixes.

For this recipe you will need:

• package of Mexican mixture (400 g);
• long grain rice - 250 g;
• shrimp or sea cocktail - 300−400 g.

You can cook rice with Mexican mixture in any convenient way: in a slow cooker, in the oven or in a frying pan. While the base is stewing, blanch frozen seafood in boiling water to melt the ice, and then fry them over high heat in hot oil for 2-3 minutes. To make the taste of seafood more vibrant, at the end of frying, you can pour 50 ml of white wine into the pan and cover with a lid.

Before serving, this delicious treat can be decorated with fresh herbs and lightly sprinkled with lemon juice.

This Mexican Blend Rice recipe is a lifesaver! If you have at least a cup of rice and frozen Mexican mix, you will be guaranteed a delicious lunch or dinner. The dish is vegetarian, easy to prepare and will help diversify the Lenten menu.

Of course, it is best to use one that you personally prepared for future use from fresh vegetables and carefully packaged in the freezer. But at worst, a store-bought semi-finished product will do. The main thing is that the vegetable mixture is of high quality, so before purchasing, pay attention to the amount of ice in the package and carefully study the composition. The tastiest rice is made with a Mexican mixture, which contains asparagus, corn, peas, carrots and bell peppers. If any of the ingredients is not on the label, it can be added separately, raw, directly into the pan.

Ingredients

• Mexican mixture 300 g
• steamed rice 1 tbsp.
• water 1.5-2 tbsp.
• onions 1 pc.
• vegetable oil 2 tbsp. l.
• salt 3/4 tsp.
• ground black pepper 1 chip.
• ground red pepper (optional) 1 chip.

How to Cook Mexican Blend Rice

The rice with the Mexican mixture is fluffy and delicious. It should be served hot; you can heat it directly in a frying pan or for 1 minute in the microwave at maximum power.

Spicy Latin American cuisine is finding more and more followers in other regions of the world. In stores, you often find frozen Mexican dishes that are quite simple to fry or heat in the microwave. Mexican food is also on sale. mixture. But you can make it yourself if you can find all the ingredients. In addition, to prepare such a spicy dish, it would be great to have pharmacy supplies at home. The ratio of ingredients must be strictly observed; an excess amount of anything can greatly spoil the taste of the dish.

You will need

• Saffron
• Oregano
• Allspice
• Brown sugar
• Smoked paprika
• White pepper
• Frying pan
• Porcelain mortar and pestle

Instructions

1. The mixture will be quite spicy; you need to add it to dishes in small quantities. Take a small frying pan. There is no need to lubricate it. Mix the spices first in a small bowl. Put 1 teaspoon (without a slide) of oregano, add 15 grams of finely chopped chili and a pinch of saffron. Pour it all into a frying pan and heat it up a little. Be careful not to burn the contents. Each one needs to be heated for a few minutes, primitively, so that the spices become more fragrant.

2. Cool the mixture. Add a tablespoon of Jamaican pepper, the one that needs to be ground in advance, 2 tablespoons of chestnut sugar, 4 tablespoons of paprika and a few white peppercorns. You can also grind it in advance. Pour it all into a mortar and grind it into powder.

3. Pour into mixture 2 more tablespoons of chestnut sugar and mix again. The mixture is ready for use. It can be added to dishes immediately, but it can also be saved for the future. To do this, take a clean, dry jar with a tight-fitting lid and place it there. mixture and place in a cool, dry place. With this number of ingredients, you will get a little less than a standard glass of Mexican mixture.

4. like this mixture Can be added to baked vegetables. Even ordinary potatoes will take on a strange taste. You can also put it in chicken - it won’t be Mexican chicken at all, but something similar.

Mexican cheese cakes are very simple to prepare. In addition, this dish will amaze you with its delicate taste. Hurry up to do it.

You will need

• – wheat flour – 2 cups;
• – skim milk powder – 1/4 cup;
• – butter – 50 g;
• – sugar – 0.5 teaspoon;
• – water – 3/4 cup;
• - salt;
• – grated hard cheese – 0.5 cups;
• – baking powder for dough – 1 teaspoon.

Instructions

1. Wheat flour, sifted in advance together with an ingredient such as baking powder, combine with granulated sugar and skim milk powder. Season this mixture with salt to your taste, then stir it properly.

2. Using a knife, turn the cold butter into small cubes and add it to the core dry mass. Meticulously grind all the ingredients together, thus forming small crumbs.

3. Grind the strong cheese. To do this, it is best to use the smallest grater. After this procedure, add the cheese to the creamy crumbs. Add water little by little to the resulting mass and knead it little by little until it becomes completely homogeneous, that is, without a single lump.

4. After carefully kneading the dough, roll it out into a layer whose thickness is 2 centimeters. Divide the resulting cake into 6 identical parts.

5. Place the resulting pieces one by one on a frying pan greased with butter and fry first on one side until the dough begins to rise. Once this happens, turn them over and cook for another 10 minutes. Mexican cheese cakes are ready! You can bravely serve them to the table and delight your loved ones with them.

Tip 3: How to cook frozen vegetables in the microwave

You can make different dishes in the microwave. It will make an appetizing soup, an airy omelet, and a suitable casserole. You can stuff vegetables and cook them in this miracle of modern technology.

Vegetables with rice and omelette

Frozen vegetables will help you create a satisfying, light and appetizing dish. To do this, take: - 1 pack of frozen vegetables weighing 450 g; - 4 tablespoons of boiled rice; - 250 g of chicken fillet; - 1 tablespoon of butter; - 1 tablespoon of water; - sour cream, ketchup or mayonnaise. Vegetables must first be defrosted without removing it from the packaging. Make a couple of pricks in it and put it on a plate. Place it in the microwave. The vegetables will defrost slightly within 2 minutes at full power. Now you need to pour them into a container, add salt, add oil, rice and put it all in the microwave at full power for 5 minutes. It turned out to be a suitable dietary dish. You can eat it with sour cream, mayonnaise or ketchup. This dish is perfect for those who maintain their normal figure. To make an omelette, place 300 grams of frozen vegetables in a large heatproof bowl, add 2 tablespoons of water and microwave on full power for 5 minutes. During this time, mix 2 eggs with a pinch of salt. You can beat 2 whites with salt, and then mix them with one yolk. The final option is lower in calories. Add half a glass of milk to the eggs, mix it all and pour over the vegetables. After 5-7 minutes, the omelette, having been baked in the oven, will be ready.

Frozen stuffed vegetables

Meat lovers can make stuffed peppers. You can stuff them in the fall, when they are sold everywhere at a low price, and after that, put them in the freezer for storage. Then you can get 4-5 pieces at any time, place them in a bowl and cook in the microwave. You can also cook store-bought frozen stuffed peppers there. Make a special sauce by mixing mayonnaise, ketchup, bouillon cube and water. A more dietary option is salted tomato paste diluted with water. Pour each of these mixtures into a large glass or plastic bowl and place the stuffed peppers in it. The liquid should cover them by two-thirds. Turn on the device at full power for 4 minutes. Reduce power slightly and simmer the dish for another 10 minutes.

Light soup

To prepare the soup, grate the carrot and chop the onion. Place them to fry in a glass fireproof pan for 3 minutes in the microwave, adding a tablespoon of vegetable oil. Carefully remove the container (it is hot!) and pour a liter of boiling water into it. Add salt, 150 grams of frozen green beans and cauliflower. Place the dishes in the oven for 6-10 minutes. Sprinkle the finished soup with fresh herbs and serve with rye croutons.

Video on the topic

Note!
The salt must be coarsely ground and not iodized. Instead of a mortar, you can use a coffee grinder, but it will be better if it is a special coffee grinder for spices.

Helpful advice
In stores you can often see bags of frozen Mexican mixture. This is a completely different mixture, it contains a lot of vegetables. There is corn, peas, broccoli, cauliflower, carrots, onions. This Mexican mixture makes a good salad, one that can be eaten both in winter and summer. Pour cold water over the vegetables, add salt and bring to a boil. Cook for 3 minutes. Add 100 grams of finely chopped dry smoked sausage to the salad. The salad turns out appetizing without any spices. But if you like it spicy and add a pinch of “Mexican mixture” of spices to the “Mexican salad”, you will get a real Latin American dish.

The Mexican mixture is a collection of frozen vegetables. It usually contains green beans, carrots, green peas and sweet peppers. Thanks to the “shock” freezing technology, vegetables retain the entire complex of vitamins and essential microelements. The Mexican mixture is used to make various dishes. It can be stewed, boiled, fried, added as an ingredient to meat, fish and rice dishes, and also used as an independent dish or side dish.

You will need it

• For Mexican consistency with rice:
• – 250 g long grain rice;
• – 1 onion;
• – 400 g of Mexican consistency;
• – 2 tomatoes;
• – 2 tbsp. peanuts;
• – 1 tsp. peanut butter;
• – 1 tsp. lemon juice;
• – parsley;
• - spices;
• - salt.
  For lazy risotto:
• – 200 g of rice;
• – 1 glass of snow-white dry wine;
• – 1 glass of chicken or meat broth;
• – 1 glass of sour cream;
• – 200 g frozen Mexican consistency;
• – 1 chicken breast;
• - olive oil;
• - salt;
• – dark ground pepper;
• - spices.

To make Mexican rice mix, wash and cook long grain rice in salted water. Peel and chop the onion into thin rings. Wash the tomatoes and cut into small cubes. Fry the peanuts in a frying pan without adding oil, and then chop them with a knife, in a blender or mortar.

Pour oil into a frying pan and fry onion rings in it. Then add the frozen Mexican mixture and simmer it with the onions for 5-7 minutes. Then put the tomatoes in the pan and simmer everything together for another 3 minutes. Salt and season the dish with spices and lemon juice. Drain the cooked rice in a colander. Wash, dry the parsley and chop finely. Divide the rice along with the vegetable mixture into bowls and sprinkle chopped nuts and parsley on top. Frozen Mexican consistency does not require long-term heat treatment. To prepare various dishes, vegetable mixtures do not need to be defrosted in advance.

To make the Mexican consistency of the Lazy Risotto recipe, pour olive oil into the bottom of a saucepan or heavy-bottomed frying pan. Wash the chicken breast, dry it and cut it into small cubes. Place the chicken in a bowl with olive oil and fry a little. Cover chicken pieces with Mexican ice cream mixture and add rice. Salt and pepper everything and add liquid. For a glass of rice, take a glass of snow-white wine, a glass of broth (or water) and a glass of sour cream (or cream). Cover the dish with a lid and cook the lazy risotto over low heat until done. You can make lazy risotto not only with chicken breasts. If you add seafood, ham, sausages or mushrooms to this dish, the taste of the risotto will be different.

Hello, Marina!

One of the most popular frozen blends is Mexican blend. There is a high probability that, having tried it, you will get a taste for it, which means you will regularly prepare dishes based on this product. Here are ideas for culinary experiments.

Easy Recipes with Mexican Blend

• Fry frozen vegetables, peppers, salt to taste, serve rice as a side dish, pouring soy sauce over it.
• Heat the mixture in a frying pan, add a couple of tablespoons of tomato paste and bring to readiness. Boil the pasta and mix. A quarter of an hour is enough to do everything!
• Grind the chicken fillet, then fry, add the mixture. As a side dish, you can prepare mashed potatoes, any cereals or pasta.
• For the soup, first cook the meat. Add frozen Mexican mixture and vegetable oil in the amount of 1 tbsp to the prepared broth. l., you can use olive or sunflower - the taste will be more intense. The soup can also be made vegetarian.
• Omelet is a simple and satisfying dish, a popular breakfast. Fry half a pack of Mexican mixture in butter. Pour in the whipped mixture. To prepare it you will need 2 eggs, a couple of tablespoons of milk, salt, and spices. Cover with a lid and fry until done.
• Vegetable puree for children. Boil the Mexican mixture in a small amount. Drain the water and grind the vegetables using a blender. The puree can be diluted with vegetable broth to the desired thickness, or potatoes can be added to make the dish thicker.

Risotto with Mexican mixture

Products:

• 0.5 kg rice;
• 200 grams of “Russian” cheese;
• 100 g olive oil;
• 3 pcs onions;
• 100 g celery;
• 1 carrot;
• 1 tbsp. l. salt;
• 1 glass of dry white wine;
• 1 tsp. ground black pepper;
• ½ tsp ground ginger;
• 0.5 kg of Mexican mixture;
• 150 g butter;
• 3 cloves of garlic.

First, cook vegetable broth in 1 liter of water, using one carrot, one onion and celery. Chop the remaining onion. Also cut or break the cheese. Fry the garlic and spices, use half the olive oil and a third of the butter. After frying, remove the garlic, and fry the Mexican mixture in the resulting aromatic oil until half cooked, adding chopped celery and carrots (boiled from the broth). We have roasted vegetables and broth ready.

It's time for risotto. In a hot saucepan, heat the remaining oil - olive (all that is left) and butter (half of the remaining oil). Over medium heat, place the onion, cut into rings, into a saucepan. The task is to soak the onion in oil, make it soft and golden. Do not fry.

Rice line. Pour it into a saucepan and stir gently. After two or three minutes, the rice will be saturated with oil and turn golden brown.

It's time to pour in the wine. You need to stir the rice gently, not allowing it to stick together. Wait a few minutes until the wine is absorbed and the alcohol evaporates. Reduce heat, stirring, gradually pour in broth. The rice should be slightly covered with broth. Cooking time - 20 minutes.

Add fried vegetables and cheese 5 minutes before the rice is ready. Mix. The cheese should melt and, together with the vegetables, be evenly distributed throughout the mass. The ideal condition of rice for risotto is when the grains are tripled in size, soft on the outside, and slightly hard on the inside, as if with a small bone. Turn off the heat, wait 5 minutes and add the remaining butter. It's time to put the risotto on a plate, decorate it and call it to the table!

Bon appetit!

Best regards, Galina.