Mexican Rice Restaurant Style |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 350-F. - Bake 30 minutes total, stirring after 15 minutes.
2. 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.
3. Drain rice, making sure to shake out as much water as possible.
4. 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.
5. Add onions and stir into rice. Cook while stirring about 2 more minutes. Add garlic and stir for another minute.
6. Stir in chicken broth, tomato paste, green chilies and diced tomatoes. Stir well and bring to a boil.
7. 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.
8. 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.
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