Perfect Restaurant Style Mexican Rice
As a Mexican rice recipe, this dish is perfect for those who want to enjoy the flavors of Mexico without having to go all the way there.
This recipe for Perfect Restaurant Style Mexican Rice is a simple one that will have your family and friends raving. Read more in detail here: simple mexican rice recipe.
This Is The Ideal Restaurant Design Mexican rice tastes just like the rice you’d get at a decent Mexican restaurant. Many recipes are tasty, but the texture isn’t quite right. You’re aware of the situation… It’s tasty, although it’s a little “gloopy and wet.” With this recipe, no way!
Everything has been blended and cooked into the dish. There aren’t any pieces of anything here… Just plain dry fluffy rice with all of the spices and a smidgeon of tomato taste.
Give it a go. You’ll toss out all your other Mexican rice recipes because this is the one you’ve been searching for!
I suggest that you follow the cooking directions to the letter. If you stray, you do it at your own risk.
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- 12 ounces ripe and cored tomatoes
- 1 white onion, medium
- 3 jalapeos, medium
- 2 cups white long grain rice
- a third of a cup of canola oil
- 4 garlic cloves, minced
- 2 quarts chicken stock
- If using canned tomatoes, remove the 1 tablespoon tomato paste.
- a half teaspoon of salt
- 1/2 cup minced fresh cilantro
- 1 lime
Preheat the oven to 350 degrees with the rack in the middle position.
In a food processor or blender, purée the tomato and onion until completely smooth. Fill a measuring cup halfway with the mixture and set aside 2 cups. This dish does not need any leftovers.
2 jalapenos, ribs and seeds removed and discarded Set aside the minced meat. In the same way, mince the remaining jalapeño. Remove from the equation.
Rinse the rice in a fine mesh strainer under cold running water for 1 1/2 minutes, or until the water runs clear. To remove extra water, firmly shake the rice. This process eliminates the starch from the rice, ensuring that it does not cling together.
YOUR RICE WILL NOT BE DRY AND FLUFFY IF YOU SKIP THIS STEP.
In a heavy bottomed oven safe 12 inch straight sided sautee pan or Dutch oven with tight fitting cover, heat the oil for 2 minutes over low-medium heat. If a few rice grains sizzle when dropped in, the dish is ready.
Add the rice and cook, stirring constantly, for 6-8 minutes, or until the rice is light golden and transparent. Make sure the oil doesn’t become too hot too quickly or it may spatter.
Reduce the heat to medium-low, add the garlic and 2 minced jalapenos, and cook, stirring continuously, for 1 1/2 minutes, or until fragrant.
Combine the broth, pureed mixture, tomato paste, and salt in a mixing bowl. Raise the heat to medium-high and bring the mixture to a boil.
Cover the pan and bake in the preheated oven for 30-35 minutes, or until the liquid has been absorbed and the rice is soft. After 15 minutes, give it a good stir.
Toss in the cilantro and a pinch of jalapeño, to taste, and serve with lime wedges on the side.
You’re going to adore this rice! Guaranteed money refunded.
Pork Chops in a Spicy Tex/Mex Skillet go well with it.
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Photo by French Tart, modified from one by By Pot Scrubber.
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