Mexican Restaurant Style Rice Recipe

Restaurant Style Mexican Rice. This Mexican Rice is slightly on the dry side, which is just how Mexican restaurants serve their sides of rice. It …

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Pour the boiling tomato mixture over the rice and stir to combine. Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the …

Author: Nealey Dozier
Estimated Reading Time: 4 mins

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Instructions. Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne …

Rating: 4.5/5(245)
Category: Side Dishes
Cuisine: Mexican
Total Time: 30 mins
1. Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
2. Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
3. Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.

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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 …

Rating: 4.5/5(245)
Category: Side Dishes
Cuisine: Mexican
Total Time: 30 mins
1. Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
2. Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
3. Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.

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Rinse and soak the rice in water for 20 minutes. In a large pan, heat the oil over medium to high heat. Lower the heat to medium, and add the onions and sauté until soft.

Rating: 4.5/5(245)
Category: Side Dishes
Cuisine: Mexican
Total Time: 30 mins
1. Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
2. Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
3. Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.

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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 …

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Dee's Mexican Rice. Rating: 4 stars. 60. Easy, spicy rice. Serve with a dollop of sour cream. To make this a main dish: add 1/2 can black or kidney beans when you add the rice. By Sandy. Arroz Rojo (Mexican Red Rice) Save.

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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.

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Try these Recipes with Your Abuelo’s Mexican Rice. Click on any Name below for the Recipe. Abuelo’s Jalapeno Cheese Fritters Recipe; Chi-Chi’s Seafood Chimichangas Recipe; Acapulco Restaurant and Cantina Crab and Avocado Enchiladas Recipe; Bahama Breeze Island Fish Tacos Recipe; Mexican Restaurant-Style Garlic Butter Shrimp Recipe

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Instructions. Heat olive oil in a shallow 3-quart saucepan (or medium skillet with tight-fitting lid) over medium heat. Add rice then gently sauté for about 5 minutes or until rice is slightly browned and fragrant. Add garlic then continue cooking for 2 minutes. Add tomato sauce or taco sauce, chicken broth, salt and pepper then stir well.

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Boil the Rice. Add rice, broth, tomato sauce, seasonings, and frozen peas, carrots, and corn. Bring to a boil then reduce heat to low. Cover and simmer for 24-25 minutes.

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Heat oil in large frying pan on medium heat. Add rice and cook until golden brown. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan. Stir and cover pan.

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Place the rice in a non-stick skillet and pour over a bit of chicken broth or water. Place the skillet over medium heat and stir the rice until completely warm. If stored in the freezer, let the rice thaw in the fridge overnight. Reheat using the microwave or stove method.

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Bring a large skillet and 2 tablespoon vegetable oil to a medium high heat. Add the finely chopped yellow onion and cook for about two minutes, or until becoming translucent, before adding the rice. Once the onion has started to turn golden, add the 3 cups cooked long grain rice and combine with the onion. Cook the combined rice and onion for

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In a food processor or blender, puree the tomatoes and onions until smooth. Measure 2 cups of puree, pouring off and discarding any excess. In a large Dutch oven or a 3-quart saucepan, heat oil until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.

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Heat oil in a medium saucepan over medium heat. When the pan is hot, add onion and pepper and cook until softened (3-4 minutes). Add rice, and continue to cook, stirring frequently, until lightly golden, about 5 minutes. Add garlic, chili powder, and cumin and continue to cook, stirring, for 1 minute or until fragrant.

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No-Fry Fried Ice Cream. This ice cream has a crispy cinnamon coating just like the fried ice cream served at Mexican restaurants, but minus the oily mess. Make ahead of time and freeze until serving. —Tim White, Windsor, ON. Go to Recipe. 6 / 60.

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Frequently Asked Questions

How to make authentic homemade mexican rice?

Instructions

  • Whisk together warm water, minced tomato, Caldo de Tomate, onion powder, chili powder, and black pepper. ...
  • Heat olive oil in a medium non-stick saucepan over medium heat. ...
  • Pour water mixture in (careful, it will steam and sputter!). ...

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What is the best recipe for mexican rice?

Instructions

  • Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. ...
  • Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
  • Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.

What is the best way to cook mexican rice?

Instructions

  • Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
  • In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. ...
  • Add tomato sauce, garlic, and diced onion to the pan. ...
  • Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. ...

How do you make mexican rice at home?

Method 2 of 2: Mexican rice, pre-cooked Download Article

  1. Cook the short grain rice 24 hours ahead of time. Remove from the heat, drain and allow to cool. ...
  2. Add 3 tablespoons olive oil to a frying pan. Heat on high.
  3. Remove the rice from the fridge. ...
  4. Add in the basil and green onion, salt and pepper to taste, and the Mexican salsa. ...
  5. Cook until the dish turns dry, light and fluffy. ...
  6. Serve immediately. ...

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