Learn the secret to making restaurant-style Mexican Rice at home. It’s always perfect: tender, delicious, never sticky. Whether you are making dinner for the family or feeding 100, this recipe works every time and it tastes exactly the way you want it to!
Ingredients:
- 4 Roma tomatoes cored and quartered (see note 1)
- 1 onion peeled and quartered
- 1/3 cup olive oil or vegetable oil
- 2 cups long-grain white rice (see note 2)
- 4 cloves garlic minced
- 2 cups chicken broth or water
- 1 tablespoon tomato paste or one cube Consomate tomato bouillon (see note 3)
- Salt
- minced fresh cilantro or parsley, for garnish (see note 4)
- Lime wedges for serving
Instructions:
Step:No:01
Preheat the oven to 350 degrees and set an oven rack in the middle.
Step:No:02
Puree the tomatoes and onions in a food processor or blender until they are smooth. Measure out two cups of puree, then remove and discard any leftovers.Step:No:03
Heat the oil in a 3-quart saucepan or a large Dutch oven until it shimmers. Add the rice and cook, stirring often, for 10 to 15 minutes, or until the rice is light golden in color.Step:No:04
Add garlic and stir for 30 seconds or until fragrant. Add the tomato paste, broth or water, tomato combination, and salt (I prefer to use a half-teaspoon). Heat till boiling.
Step:No:05
Bake the rice for about 30 minutes, or until it is soft and the liquid has been absorbed, covered (or transferred to a baking dish and covered). Halfway through the baking time, stir.Step:No:06
Reassembly rice with a fork. If using, fold in the parsley or cilantro and salt to taste. Accompany with wedges of lime.more details for recipes:https://www.culinaryhill.com/restaurant-style-mexican-rice/
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