Acapulcomexicanrestaurantsrice Recipes

MEXICAN RICE RESTAURANT STYLE

Mexican Rice Restaurant Style image

This recipe makes a dry, fluffy, orange/yellow, restaurant style, Mexican rice. It's important to rinse the rice prior to cooking in order to achieve the dry, fluffy, restaurant style Mexican Rice.

Provided by Wheres_the_Beef

Categories White Rice

Time 45m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups long grain white rice, rinsed
1/3 cup canola oil
3/4 cup yellow onion, diced
2 teaspoons garlic, minced
2 cups chicken broth
1 tablespoon tomato paste
2 tablespoons mild green chilies, canned
1/2 teaspoon table salt
1 (14 ounce) can diced tomatoes, with liquid
1/2 cup fresh cilantro, chopped

Steps:

Preheat oven to 350-F. - Bake 30 minutes total, stirring after 15 minutes.
Place rice in strainer and rinse under running water until it runs clear. About 2-minutes. This is important to create a dry, non-sticky restaurant style rice.
Drain rice, making sure to shake out as much water as possible.
Heat canola oil to medium high in a dutch oven (3qt to 6qt) on the stove top. Drop a few rice grains in the oil. When they sizzle, add all remaining rice. Stir constantly and fry rice until it is light golden and translucent, about 6-8 minutes.
Add onions and stir into rice. Cook while stirring about 2 more minutes. Add garlic and stir for another minute.
Stir in chicken broth, tomato paste, green chilies and diced tomatoes. Stir well and bring to a boil.
When rice reaches a boil, place lid on dutch oven and place in 350-F preheated oven. Bake 15-minutes then open oven and stir well. Replace dutch oven lid and bake another 15 to 20-minutes until done.
Remove from oven and stir in chopped cilantro. Cover and allow to rest about 5 minutes before serving to allow cilantro flavor to be absorbed by the rice.

ACAPULCO MEXICAN RESTAURANT'S RICE

Acapulco Mexican Restaurant's Rice image

This is the recipe for the rice that is served at Acapulco Restaurant. It's amazingly easy and VERY yummy.

Provided by MindyP679

Categories Long Grain Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 large onion
2 cups long grain rice
2 ounces lard or 2 ounces chicken fat
2 cups chicken broth
1 cup tomato juice
1 cup diced tomato
1 tablespoon parsley, chopped
1 teaspoon garlic, minced
1 dash ground cumin
1 teaspoon salt
1 dash white pepper

Steps:

Sauté onion and rice in lard until browned, 6 to 10 minutes, stirring constantly.
Turn into baking dish.
In large saucepan, combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper and bring to boil.
Add broth to rice.
Cover and bake at 350 degrees F for 20 to 30 minutes or until rice is fluffy.
Use fork to fluff rice.

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