Mexican Rice - Help

[WAH_Man]

I am looking for a recipe for the rice you get at a basic Mexican restaurant.

All I can find call for salsa or the rice is way too wet. My wife loves the simple dry orange/yellow rice you get when we go out.

THX

[Kitchen Witch]

will this help at all?

Mexican Rice recipes

1/2 teaspoon of Garlic powder
1/2 Cup of Onion
8 oz. of tomato sauce
3 TBL of olive oil
1 cup of long grain white rice
2 cups of water
2 chicken bouillons.

Brown the 1 cup of rice with 3 tablespoons of olive oil
Add the 1/2 cup of onion and saute the onions with the rice
Stirring frequently, don't let the rice burn
Add the 8oz. of tomato sauce to the rice
Add the 2 cups of water
Add the 1/2 teaspoon of garlic powder to the rice
Add the 2 chicken flavored bouillons
Bring to a boil
Cover
Simmer on low heat for 20 minutes or til liquid is absorbed





2 Tablespoons butter
1 1/2 cups long grain rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
2 cups water
1 (14.5 oz) can diced tomatoes and green chilies
2 teaspoons chili powder
3/4 teaspoon salt
1 cup shredded Cheddar cheese

In a large saucepan, melt butter over medium heat. Add rice, onion, pepper, and garlic; cook until rice is browned and vegetables are tender. Stir in water, tomatoes, chili powder, and salt; bring to a boil, reduce heat, and simmer, covered, 15 to 17 minutes, or until rice is tender. Stir in cheese




1 tablespoon olive oil
1 large white onion, chopped
4 garlic cloves, minced
1 tablespoon minced seeded serrano chiles
2 cups long-grain white rice
3 1/4 cups low-salt chicken broth
3/4 teaspoon salt
~~~~
Cilantro Dressing: (this recipe uses only 1/2 cup)
1 1/4 cups (packed) coarsely chopped fresh cilantro
1 cup olive oil
5 tablespoons white wine vinegar
2 garlic cloves, peeled
1 teaspoon ground cumin
1 teaspoon minced seeded serrano chile

Heat oil in large saucepan over medium heat.
Add onion, garlic, and serrano; sauté until onion is translucent, about 9 minutes.
Mix in rice; stir 2 minutes.
Mix in broth and salt; bring to boil. Reduce heat to low; cover and cook until rice is just tender and broth is absorbed, about 15 minutes.
Remove from heat. Let stand, covered, 5 minutes.
Transfer rice to bowl; cool to barely lukewarm, stirring occasionally, about 1 1/2 hours.
Add 1/2 cup Cilantro Dressing to rice; toss to coat. Season with salt and pepper.
(NOTE: Can be prepared 2 hours ahead. Let stand at room temperature.)
~~~~
Make Cilantro Dressing:
Combine all ingredients in processor. Blend until almost smooth. Season dressing with salt and pepper.
(NOTE: Can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.



1 (15-oz.) can whole tomatoes, drained
1/2 small white onion, roughly chopped
2 garlic cloves, halved
1-3/4 cups chicken broth or water
Salt
1-1/2 tablespoons olive oil
4 whole tomatoes, unpeeled
1-1/2 cups rice (medium-grain)
2 carrots, scraped, chopped into 1/4-inch pieces
3 serrano chilies or 2 jalapenos, slit lengthwise nearly end to end
1/4 cup chopped fresh parsley
1/2 of a 10-oz. box frozen peas

In blender or food processor, combine canned tomatoes with onion and garlic. You may add tomato juices to the measure of chicken broth or water. Blend tomatoes smooth to equal a generous 1 cup. Heat broth or water until steaming; season with salt. Lightly oil tomatoes. Grill the tomatoes to char their skins. When cool, remove most of the peel and roughly chop; set aside.

In a 3-quart saucepan, heat olive oil over medium heat. Add raw rice to hot oil and stir regularly during a cooking period of 5 minutes. If some rice kernels start to brown, that's fine. Add tomato mixture and carrots. Stir a couple times, then let cook until reduced and somewhat dry-looking, 3 minutes.

Add the warm broth or water, the chilies and parsley; stir thoroughly and scrape down any rice kernels clinging to the side of the pan. Cover pan with lid and place on a range burner, or if pan is appropriate, place on cooking grate of charcoal or gas grill (indirect, medium heat).

Cook for 15 minutes or until almost all liquid is absorbed. Add peas and grilled tomatoes, stirring with a fork. Cover pan and cook 5 additional minutes.

Gently fluff the rice with a fork when done. Remove the chilies or pull out and use to decorate the top of the rice, and serve.

[WAH_Man]

THX -

I'll give them a try and re-post my fav.

[Kitchen Witch]

You're welcomed! Let me know how close I am - I've got more.

KW

[Antilope]

Mexican Restaurant Style Rice

This makes a dry, fluffy, orange/yellow, restaurant style, Mexican rice.

2 cups long grain white rice, rinsed
1/3 cup canola oil
1 medium white onion (3/4 cup), diced
2 teaspoon s (or 4 cloves) minced garlic
2 cups chicken broth
1 Tablespoon tomato paste
2 Tablespoons canned, mild green chilies
1/2 teaspoon salt or to taste (depending on saltiness of chicken
broth)
1 (14oz) can diced tomatoes, with liquid
1/2 cup fresh cilantro, diced

Preheat oven to 350-F. - Bake 30 minutes total, stirring after 15-
minutes.

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.

Drain rice, making sure to shake out as much water as possible.

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.

Add onions and stir into rice. Cook while stirring about 2 more minutes. Add garlic and stir for another minute.

Stir in chicken broth, tomato paste, green chilies and diced tomatoes. Stir well and bring to a boil.

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.

Remove from oven and stir in chopped cilantro. Cover and allow to rest about 10-minutes before serving.