restaurant style mexican rice
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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prep time
15 Min
cook time
30 Min
method
Bake
yield
6 to 8
Ingredients
- 4 roma tomatoes, peeled and quarted
- 1 cup onion, peeled and quarted
- 1/3 cup vegetable oil
- 2 cups long grain rice, uncooked
- 4 to 5 cloves garlic, minced
- 1 to 2 - jalapeno peppers, seeded and chopped
- 3 cups chicken broth
- 1 tablespoon tomato paste
- 1 1/2 teaspoons salt
- Sprinkle cilantro
- lime wedges
How To Make restaurant style mexican rice
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Step 1Pre-heat oven to 350* Puree tomatoes and onions until smooth. Measure out 2 cups. Discard rest.
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Step 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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Step 3Add garlic and jalapeno. Stir until fragrant. (15 to 20 seconds)
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Step 4Stir in tomato/onion mixture, chicken broth, tomato paste and 1 1/2 teaspoon salt. Bring to a boil.
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Step 5Cover and bake until rice is tender and liquid is absorbed. (30 minutes) stir at 15 minutes in.
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Step 6When finished baking, fluff with a fork. Sprinkle with cilantro. Serve with lime wedges.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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