MEXICAN RICE RESTAURANT STYLE
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
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.
AUTHENTIC MEXICAN RICE
The BEST, truly authentic Mexican Rice is so easy to make, and a necessary side dish for all of your favorite Mexican recipes.
Provided by Lauren Allen
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
- In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
- Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
- Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.
Nutrition Facts : Calories 275 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, Sodium 394 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
EASY AUTHENTIC MEXICAN RICE
This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family's taste. Use chicken stock in place of water for even more savory flavor.
Provided by PattyBluebird
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
- Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 21.1 g, Fat 7.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 124.1 mg, Sugar 1.5 g
AUTHENTIC MEXICAN RICE
This recipe came straight from Mexico and is more authentic and fresh than anything else you will taste this side of the border.
Provided by Elisa E
Categories Mexican
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Boil tomatoes in water until skin bursts.
- In blender, puree tomatoes, and half of the garlic and onion.
- Brown rice in oil.
- Add the rest of the garlic and onion to rice.
- Pour tomato sauce over rice.
- Do not stir mixture.
- Simmer for 5 minute.
- Add broth and cilantro.
- Let simmer for 30 minutes (until rice is soft) without stirring.
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