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:

  1. 4 Roma tomatoes cored and quartered (see note 1)
  2. 1 onion peeled and quartered
  3. 1/3 cup olive oil or vegetable oil
  4. 2 cups long-grain white rice (see note 2)
  5. 4 cloves garlic minced
  6. 2 cups chicken broth or water
  7. 1 tablespoon tomato paste or one cube Consomate tomato bouillon (see note 3)
  8. Salt
  9. minced fresh cilantro or parsley, for garnish (see note 4)
  10. 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/