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.
RESTAURANT-STYLE MEXICAN RICE
This Mexican Rice rivals any restaurant, is so easy to make at home and the perfect addicting side for all your Mexican dishes! It's light, fluffy, infused with flavor. This rice is already easy but I've also included alternate "lazy day" instructions in the NOTES with zero chopping for the easiest and tastiest Mexican rice! Also check out the notes for options to make Mexican Rice with black beans, peas, carrots and corn.
Provided by Jen
Time 30m
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven or large heavy pot over medium-high heat. Once hot, add onions and rice and sauté for 3 minutes then add jalapenos and sauté until rice is toasted, approximately 2-3 more minutes. Add garlic and sauté 30 seconds.
- Stir in all remaining Rice ingredients (except for cilantro and lime juice garnish). Bring to a boil, cover, and reduce heat to LOW. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid.
- Once water is evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes.
- Add cilantro and lime juice if desired and fluff with a fork. Taste and season with additional salt or lime juice if desired.
MEXICAN RICE
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
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.
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.
Provided by Emily Walker
Categories Side Dish
Time 25m
Number Of Ingredients 8
Steps:
- 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.
- Add the tomato sauce and chicken broth and turn the heat up to medium high. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes.
- Remove from heat and fluff with a fork, then stir in chopped cilantro.
Nutrition Facts : Calories 183 kcal, Carbohydrate 26 g, Protein 3 g, Fat 7 g, SaturatedFat 6 g, Sodium 545 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RESTAURANT STYLE MEXICAN RICE
I have tried many recipes trying to duplicate the dry Mexican rice you get at the restaurant. After a lot of tweaking this hits the mark. My hubby loved it and said this is the real deal. Hope you enjoy it!
Provided by Canamari
Categories Low Cholesterol
Time 15m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 8
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!
MEXICAN RED RICE (ARROZ ROJO)
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.
MEXICAN RICE
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, add the rice and olive oil. Cook, coating the rice in the oil and toasting it slightly, about 3 minutes. Add the stock, tomatoes, garlic and 2 teaspoons salt and bring to a boil. Cook, uncovered, until the liquid is at the same level as the rice, about 5 minutes. Cover and reduce the heat to low, and cook until the liquid is absorbed, about 14 minutes. Stir the rice and remove from the heat. Cover and let sit until the rice is tender, about 5 minutes.
RESTAURANT-STYLE MEXICAN RICE
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
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
MEXICAN FIESTA RICE
Make this tasty Mexican rice to serve a crowd. Our recipe is vegan but if everyone you're cooking for eats meat, some chopped bacon in with the onions works well
Provided by Tom Kerridge
Categories Dinner, Main course, Side dish, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
- Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.
Nutrition Facts : Calories 164 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
MEXICAN RED RICE
This is yummy! To me this tastes better than the rice you get as a side dish at so many mex restaurants. From Texascooking.com
Provided by Jessica K
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
- Add the garlic and chopped onion, and sauté until the onion just begins to brown.
- Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover.
- Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.
Nutrition Facts : Calories 189, Fat 5.3, SaturatedFat 0.8, Sodium 638.9, Carbohydrate 31.5, Fiber 2.1, Sugar 3.2, Protein 4.1
MEXICAN TOMATO RICE
Enjoy this easy Mexican rice as a side dish to accompany beef burritos or chilli. You can choose to make it veggie if you like by using vegetable stock
Provided by Barney Desmazery
Categories Side dish
Time 40m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften. Add the garlic and cook for a minute more, then stir in the chipotle paste (if using) and the tomato purée and cook for a minute.
- Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it's coated in the tomato mix. Pour over the hot stock, season, give everything another stir and bring to the boil, then cover the pan with a lid and turn the heat down to the lowest possible setting.
- Gently simmer for 15-20 mins until all the stock has been absorbed and the rice is cooked through. Leave the rice to sit for a few mins off the heat, then stir through the coriander and serve.
Nutrition Facts : Calories 201 calories, Fat 2 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium
RICE COOKER MEXICAN RICE
Easy to make rice like you get at the mexican restaurant. Cooks up in your rice cooker without any fuss, mess or stirring! Haven't tried it- but could be made on the stovetop in a covered pot.
Provided by SuperSpike
Categories Long Grain Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- combine all ingredients in rice cooker.
- cook according to manufacturer instructions.
- when cooking time finished let it sit uncovered for 3 minutes or so to thicken.
- stir before serving.
More about "mexican rice restaurant style food"
RESTAURANT-STYLE MEXICAN RICE - KITCHN
From thekitchn.com
MEXICAN RICE RECIPE | HOW TO MAKE RESTAURANT STYLE ...
From hebbarskitchen.com
RESTAURANT STYLE MEXICAN RICE RECIPE - MEXICAN.FOOD.COM
From food.com
MEXICAN RICE RECIPE | RESTAURANT QUALITY, EASY & DELISH ...
From shelfcooking.com
RESTAURANT-STYLE SPANISH RICE RECIPE (MEXICAN ... - LIL' LUNA
From lilluna.com
PERFECT MEXICAN RICE RECIPE | RECIPE | MEXICAN RICE ...
From pinterest.com
MEXICAN RICE | RECIPE | MEXICAN RICE RECIPES, MEXICAN FOOD ...
From pinterest.com
RESTAURANT STYLE MEXICAN RICE - A WORLD OF FOOD
RESTAURANT STYLE MEXICAN RICE - FOODOLOGY GEEK
From foodologygeek.com
RESTAURANT STYLE MEXICAN RICE RECIPE - FOOD FANATIC
From foodfanatic.com
MEXICAN RICE {RESTAURANT STYLE} - FOOD NEWS
From foodnewsnews.com
COPYCAT RESTAURANT STYLE MEXICAN RICE - LET'S DISH RECIPES
From letsdishrecipes.com
RESTAURANT STYLE MEXICAN RICE | RECIPES, MEXICAN FOOD ...
From pinterest.ca
COCKATOO'S COMPLETE MELTDOWN AFTER MOM FEEDS HER BROCCOLI ...
From pethelpful.com
WARRENTON, VA – MENU – EL AGAVE
From elagavemexrestaurant.com
30 MEXICAN RICE RESTAURANT STYLE IDEAS IN 2021 | MEXICAN ...
From pinterest.ca
RESTAURANT STYLE MEXICAN RICE RECIPE RECIPES ALL YOU NEED ...
From stevehacks.com
RESTAURANT STYLE MEXICAN RICE | RECIPE | MEXICAN RICE ...
From pinterest.com
MEXICAN RESTAURANT-STYLE RICE - SOUTH YOUR MOUTH
From southyourmouth.com
RESTAURANT STYLE MEXICAN RICE - YOUTUBE
From youtube.com
VEGETARIAN MEXICAN RICE RECIPE (RESTAURANT STYLE) - FOOD NEWS
From foodnewsnews.com
EASY MEXICAN RICE RECIPE (RESTAURANT-STYLE) - INSANELY GOOD
From insanelygoodrecipes.com
MEXICAN RICE RECIPES | ALLRECIPES
From allrecipes.com
RECIPE: RESTAURANT-STYLE MEXICAN RICE - EXPRESS-NEWS
From expressnews.com
MEXICAN RICE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
RESTAURANT-STYLE MEXICAN RICE (SPANISH RICE) | THE DINNER BELL
From thedinnerbell.recipes
MEXICAN RICE RECIPE | OMG MEALS | FOODDOODZ.TV
From fooddoodz.tv
RESTAURANT STYLE MEXICAN RICE - THE RECIPE CRITIC
From therecipecritic.com
RESTAURANT STYLE MEXICAN RICE | ORDER FOOD ONLINE
From onlinefood.menu
MEXICAN RICE | RECIPE | MEXICAN FOOD RECIPES, MEXICAN RICE ...
From pinterest.com
RESTAURANT-STYLE MEXICAN RICE - FOOD NEWS
From foodnewsnews.com
MEXICAN RICE RECIPE | RESTAURANT STYLE - THEFOODXP
From thefoodxp.com
RESTAURANT STYLE MEXICAN RICE - THE COOKIN CHICKS
From thecookinchicks.com
MEXICAN RICE - CRAVING HOME COOKED
From cravinghomecooked.com
7 MEXICAN RICE RESTAURANT STYLE IDEAS | COOKING RECIPES ...
From pinterest.ca
RESTAURANT-STYLE MEXICAN RICE - THE MODERN PROPER
From themodernproper.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love