restaurant style mexican rice
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This is the best, most accurate Mexican rice I ever made or tasted. My hubby agrees with me. He claims it's better than any he's had at a Mexican restaurant. In this recipe, when there's a choice of the amount of an ingredient, I use the greater amount.
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yield
6 to 8
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For restaurant style mexican rice
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4roma tomatoes, peeled and quarted
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1 conion, peeled and quarted
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1/3 cvegetable oil
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2 clong grain rice, uncooked
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4 to 5 clovegarlic, minced
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1 to 2jalapeno peppers, seeded and chopped
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3 cchicken broth
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1 Tbsptomato paste
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1 1/2 tspsalt
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Sprinklecilantro
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lime wedges
How To Make restaurant style mexican rice
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1Pre-heat oven to 350* Puree tomatoes and onions until smooth. Measure out 2 cups. Discard rest.
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2In an oven-proof Dutch oven heat oil until it shimmers. Add rice sauteeing and stiring until golden in color. (10 to 15 minutes)
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3Add garlic and jalapeno. Stir until fragrant. (15 to 20 seconds)
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4Stir in tomato/onion mixture, chicken broth, tomato paste and 1 1/2 teaspoon salt. Bring to a boil.
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5Cover and bake until rice is tender and liquid is absorbed. (30 minutes) stir at 15 minutes in.
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6When finished baking, fluff with a fork. Sprinkle with cilantro. Serve with lime wedges.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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