Anyone have a recipe for restaurant style mexican rice?
September 15th, 2009 by admin | Filed in Restaurant Recipes
Looking for a recipe for dinner tomorrow night, would like it to be just like the rice you order in a Mexican restaurant.
- Fundamentals of the Mediterranean Diet The best way to determine whether or not the Mediterranean diet is going to benefit you is to understand the basic fundamentals behind the Mediterranean diet. The purpose behind the Mediterranean diet is to be a beneficial and heart healthy plan for eating that combines the best recipes from the......
- Restaurant Recipes Made At Home Restaurant recipes are available to you, you only need to know how to locate them. Which means that you can make your favorite restaurant cuisine from your favorite eating place, your own dining room. This will help to cut the cost down a lot, which can also help you......
- Review of Are You Ready? Many of you that watch The Biggest Loser are already familiar with the author of this book, Bob Harper. He's one of the trainers on the show and has already provided millions of dieters with inspiration and advice on getting fit and losing weight. Let's see how well his book......
Tags: dinner tomorrow night, Mexican Recipe, Mexican Rice, restaurant style, Rice Recipe
My wife is from Mexico, and this is the recipe she has. It is exactly like the restaurant Spanish Rice.
SPANISH RICE favorite!
1c. Long Grain Rice (NOT precooked 1 min. variety)
2 tbsp. Oil
1 1/2 to 2 c. water
1 tsp. garlic
4 oz. Tomato Sauce (1/2 of 8 oz. can)
1/2 c. tomato chopped
1/4 c. onion chopped
1/4 c. bell pepper (optional)
1. Lightly brown rice in oil in a pan. Stir frequently.
2. Add chopped tomato and onion, stir till onion is
translucent.
3. Add tomato sauce, garlic, salt, and sufficient water
to cover rice about 1/2 inch.(If more water is needed
during cooking then add more. See #5)
4. Bring to a boil, reduce heat, cover and simmer until
most of water is gone. Approximately 20 minutes.
5. If rice is still hard, add remaining water from #3,
and simmer some more. Mom’s recipe.
Some restaurants add green peas, so if that is what you want, then add what you want. They are for color.
Here is a very helpful link
http://www.google.com/base/s2?q=&hl=en&gl=us&sa=X&oi=gb_refinement&ct=title&a_n0=recipes&a_y0=9&a_o0=0&a_n1=Cuisine&a_y1=1&a_v1=mexican&a_o1=0&a_n2=Main+ingredient&a_y2=1&a_v2=rice&a_o2=0 <–offers different rices and variaty of pictures!
http://www.cooks.com/rec/search/0,1-0,mexican_rice,FF.html<another easy recipe..
http://www.mex-recipes.com/mexican-rice-recipes.html<–step by step instructions!
chicken broth
rice
tomatoes
onions
salt
boil the rice in broth instead of water
add cubed tomatoes (for coloring), onions and salt if needed.
Check these site’s: Betty Crocker, Land o lakes, all recipes, gourmet, food network, epicurious, kraft foods.
YEP..here is what i do…
Garlic fresh or powder.
Onion, Bell pepper
Salt
Can tomatoes or puree
Vegetable oil
Long grain white rice
Note
I use 1 cup oil "wh OA" wait a minute. OK maybe a little to the extremes but do you get the picture. All I want to do is brown the rice in a quart sauce pan it just makes it easy. Less chance of burning on bottom.
When I get a toasted look then I strain out excess oil. Just before we do that, lets sauté 1/2 cup of onion, 1/2 cup of bell pepper, 1 diced garlic clove, if we have them. Just a few seconds will do.
No fresh garlic? That’s OK, in a blender 1/2 cup of can tomatoes, 1 teaspoons salt, 1/2 teaspoons of garlic powder, 2 cups of chicken broth or water will do.
Now we have our rice toasted, lightly browned, stirring frequently, don’t want to burn it. Vegetables sautéed very lightly, no excess oil.
Pour liquid from blender carefully, your oil is hot. Bring to a boil, cover, simmer over low heat for 20 minutes or till liquid is absorbed. Let set for a few minutes before serving.
My kids love this, by itself…or with any left over meat I have…its a great filler, and it is so easy…enjoy…
You pour about a tablespoon of oil into a frying pan, put your rice in. Mix constantly until rice is brown, put a can of tomato sauce in then use that can to put water in the pan. (enough water to make it look kind of soup-y) Turn your burner on low, add garlic, ground cumin, salt, pepper, chili powder to taste, keep adding water until rice is the consisteny you desire. (I like mine a little softer than what’s in the restaurants so I add more water)
Big Dog is right on. Mexican rice is never just "boiled" you have to brown it in a skillet. Depending on the state you live in there are many different spices you can use once you are simmering it. In San Antonio, Texas we use fresh cilantro, comino, garlic and a bit of tomato sauce.