Easy Mexican Rice Recipe Restaurant Style

EASY AUTHENTIC MEXICAN RICE

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.

EASY MEXICAN RICE RECIPE (RESTAURANT-STYLE)

Steps:

• Heat oil in large frying pan over medium heat.
• Add onion and saute for 2 to 3 minutes.
• Add rice and cook until golden brown.
• When rice is golden brown, add stock, tomato sauce, salt, garlic, cumin and pepper to pan.
• Stir and cover pan.
• Let simmer for 25 to 30 minutes. Until rice is cooked through.

RESTAURANT STYLE MEXICAN RICE

Steps:

• Heat olive oil in a sauce pan. Add rice and fry for about five minutes. Stir occasionally so it doesn't stick. Add onion, garlic, and jalapeno and cook until onion is tender.
• Add chicken broth and salsa. Bring to a boil. Once it boils, turn heat down to low and cook for 20 minutes. Do not lift lid while cooking!
• When done cooking, remove from heat and fluff with fork. Enjoy!

RESTAURANT STYLE MEXICAN RICE

Steps:

• Heat olive oil in a large skillet over medium heat. Add the rice and stir until all the rice is lightly coated with the oil. Watch the rice carefully -- let it brown but do not burn (it should not turn dark brown or black). When the rice is almost all brown, add the garlic and saute for a few minutes.
• Add the chicken stock and the remaining ingredients. Stir and cover, then reduce heat to medium-low. Let cook for 20 minutes, then check for doneness. If necessary, let cook for up to another 5 or 10 minutes. IMPORTANT: Do not lift the lid while the rice is cooking!
• When the rice is ready it will fluff easily with a fork, and each grain will be split. The rice should by dry, not saucy.

MEXICAN RICE RESTAURANT STYLE

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.