Authentic Mexican Rice recipe anyone?

Question

Looking for it to taste just like the restaruant! Thanks

Answer 1

an old Mexican lady who is a dear friend of mine taught me this recipe...only she cooked it outside on a wood fire in a cast iron skillet....
2 cups rice
1 med onion diced
2 or 3 cloves of garlic diced
1 can tomato sauce
3 1/2 cups water to start
caldo de pollo (mexican chicken bullion)

Brown your rice and onions in a skillet with lard (or vegetable oil)
add the garlic just before every thing is browned well (burnt garlic is bitter). Add the water, bullion and tomato sauce, let simmer on low heat till all water is absorbed...taste to check for doneness..if needed add a little more water. Be careful don't stir the rice too much or you will turn it to mush.

Answer 2

Arroz a la Mexicana - Mexican Rice

Recipe Ingredients:

1 cup Long grain white rice
2 tbs. Cooking oil
1 Tomato, coarsely chopped
1/3 Onion, coarsely chopped
2 Garlic cloves, peeled
1 2/3 cups Water
1 tsp. Salt
1 small Carrot, shredded
1/2 Chile ancho
2 Cilantro sprigs
4 Chiles serranos
1/2 cup Frozen peas, thawed


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Recipe Instructions:

Place the rice in a pot, fill with very hot water from the tap and leave for 1/2 hour. Drain the rice and allow to dry for 15 minutes.Heat the oil in a heavy pot or dutch oven over medium heat and add the rice. Cook the rice, stirring constantly, until it is golden brown. Avoid burning. While the rice is cooking, place the tomato, onion and two cloves garlic in a blender and blend until smooth.Turn up the heat under the rice to medium high and add the tomato mixture. Cook the rice and tomato mixture, stirring constantly until nearly all the moisture has evaporated and it just begins to stick to the bottom of the pot.Now, combine the water and salt and add to the rice. Add and stir in all the optional ingredients uses except the peas. Bring the water to a boil, then turn the heat down until it just simmers. This is the last time you should disturb the rice until it is cooked. Continue cooking, uncovered, until all the liquid has evaporated.When the rice is done, stir it and add the peas. Cover and cook an additional five minutes on the lowest possible heat. Remove the pot from the heat and allow to stand, covered, for ten minutes before serving. Arroz a la Mexicana.

Answer 3

My sister makes some great mexican rice (south texas region). The recipes above are similar in that the rice is browned in veg. oil. Once golden brown, the spices are added (these smell great!) These are whole black pepper, whole cumin/comino and garlic. They're crushed together in a 'molcajete', a stone bowl and rock type of authentic grinder, but powdered cumin, a pepper mill, and garlic crush will work. Also add water ( a little under 2 x's the amt. of rice) with large slivers of onion, chicken stock/bouillon, cilantro, and some tomato sauce or crushed fresh tomatoes. After it boils, cover and simmer for 20 minutes.

Answer 4

Arroz a la Mexicana (Mexican Rice)
Delish, quick
2 cups rice
1 large onion, chopped
2 cloves garlic, crushed
4 cups chicken stock or beef stock
1 1/2 cups tomatoes, peeled,seeded,and chopped or canned tomatoes
1/4 cup olive oil
1/2 cup green peas, frozen or fresh cooked
salt & freshly ground black pepper
Optional garnishes
chili peppers, flowers (fresh, hot chili peppers, sliced from the tip to the stem into 4 or 5 sections and immersed in cold)
fresh coriander or parsley sprigs
1 large avocado, peeled and sliced
6 servings

1. Puree the tomatoes, onion, garlic, and ½ cup (125 ml) of the stock in an electric blender or food processor.
2. Heat the oil in a saucepan and sauté the rice until it turns golden.
3. Add the tomato puree, remaining stock, and salt and pepper to taste.
4. Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes).
5. Mix in the peas and continue cooking until all the liquid has been absorbed.
6. Garnish with the optional garnishes

Answer 5

Hello - after experimenting I've come up with this:

1 C Riceland Rice
2 C water
1 Tablespoon butter
1 1/2 teaspoons chili powder
3/4 teaspoon garlic powder
3/4 teaspoon oregano
cayenne (red pepper) to taste (I use 1/2 teaspoon - like it hotter, add more)
1/2 cup frozen or fresh corn kernels (optional)

Melt butter in saucepan. Add rice, stir to coat and cook a minute or 2, until grains turn white. Add water (I like to heat the water in the microwave to expedite cooking), spices & corn (if using) and bring to a boil. Reduce heat to simmer, cook 15 minutes. Let stand 10 minutes. Fluff before serving. Enjoy!

Answer 6

This is easy and NO Fail!!

1 can of chicken broth (eguals to 1 1/2 cup liquid)
1/2 cup salsa
2 cups of instant rice

Bring the broth and salsa mixture to a boil.
Add rice, stir and cover removing from heat
Let sit for 5 minutes -----VIVA Los Arroz!!!!

I also add in cooked crumbled sausage when I want it to be a quick meal!

Answer 7

Arroz a la poblana.

Fry some onion and garlic. Add rice and keep frying. Add water or chicken stock. Add corn (frozen or canned) and thin strips of chile poblano which must be peeled.

Answer 8

There is no 1 recipe for this, different regions of Mexico fix it differently. You should ask the ppl at you fav restaurant for the recipe

Answer 9

I don't know d answer but will appreciate if u could let me know when u find the best.