Restaurant Style Mexican Rice Recipes

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MEXICAN RICE II



Mexican Rice II image

This is a wonderful side dish for any Mexican dinner.

Provided by Mommyto2

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 7

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
½ teaspoon ground cumin
¼ cup chopped onion
½ cup tomato sauce
2 cups chicken broth

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Steps:

  • Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
  • Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Nutrition Facts : Calories 291 calories, Carbohydrate 42.4 g, Cholesterol 2.5 mg, Fat 11 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 1095.6 mg, Sugar 2.4 g

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

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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.

RESTAURANT-STYLE MEXICAN RICE



Restaurant-Style Mexican Rice image

Taste this yummy restaurant-style Mexican rice! Enjoy the dish as a side and pair with one of our taco or enchilada recipes.

Provided by My Food and Family

Categories     Grains

Time 40m

Yield 6 servings, 2/3 cup each

Number Of Ingredients 9

1 Tbsp. oil
1 onion, finely chopped
4 cloves garlic, minced
1 cup long-grain white rice, uncooked
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/3 cup KRAFT Zesty Lime Vinaigrette Dressing
1 can (14 oz.) fire-roasted diced tomatoes, well drained
1 small canned chipotle pepper in adobo sauce, finely chopped
1/2 cup frozen peas, thawed

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Steps:

  • Heat oil in large saucepan on medium heat. Add onions; cook 8 min. or until golden brown, stirring occasionally and adding garlic for the last minute. Stir in rice; cook 3 min. or until lightly browned, stirring constantly.
  • Stir in chicken broth and dressing. Bring to boil; cover. Simmer on medium heat 20 min. or until rice is tender and liquid is completely absorbed. Remove from heat. Stir in remaining ingredients. Let stand, covered, 5 min.; stir.

Nutrition Facts : Calories 190, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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