Restaurant Style Mexican Rice |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I love the Mexican rice I get in restaurants but could never find a recipe that came close to it ... until now! Ingredients:
1 cup long grain rice |
2 cups cold chicken stock |
2 garlic cloves, crushed |
1 tablespoon olive oil |
1/2 onion |
1 small roma tomato, chopped |
1 jalapeno, sliced lengthwise |
1/4 cup tomato sauce |
1 teaspoon ground cumin |
salt, to taste |
Directions:
1. 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.
2. 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!
3. 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.
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