Authentic Mexican Rice Like Restaurant Recipes

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MEXICAN RICE



Mexican Rice image

Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.

Provided by Pot Scrubber

Categories     Long Grain Rice

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

Steps:

  • Adjust rack to middle position and preheat oven to 350.
  • Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
  • Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
  • Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
  • Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
  • Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
  • Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  • Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
  • Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
  • Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
  • Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
  • Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
  • You'll love this rice! Money back guarantee.

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

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.

EASY AUTHENTIC MEXICAN RICE



Easy Authentic Mexican Rice image

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

¼ cup canola oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup uncooked white rice
1 ½ cups water
1 (6.5 ounce) can tomato sauce

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

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Top Asked Questions

How do you make restaurant style Mexican rice?
Our Restaurant Style Mexican Rice rivals anything you can get in a restaurant. It has the perfect consistency and just the right amount of seasoning. Heat oil in a large sauce pan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin and stir the rice til it looks golden.
Is there such a thing as 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. Having learned how to make this Mexican rice from locals in Puebla, Mexico, I can promise this recipe is the real deal! Don’t miss my other popular Mexican recipes including Carne Asada Tacos, Esquites, and Chiles Relleño.
How to make Mexican rice with jalapenos and garlic?
Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
What kind of sauce do you use for Mexican rice?
Oil: Canola or vegetable oil, for toasting the rice. Onion: a small piece, finely chopped. Garlic: one or two small cloves, minced. Tomato Sauce: I used this because it’s fast and easy, but for a more authentic version, add 1-2 fresh tomatoes to a blender with the onion and garlic, and blend before adding to the rice.

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