Does anyone know how to make Spanish Rice like they make in Mexican restaurants?

Question

I have tried various recipes, but my rice doesn't come out as fluffy as in Mexican restaurants.

Answer 1

Ingredients:
2 cups rice
1 large onion, chopped
2 cloves garlic, crushed
4 cups chicken or beef stock
1 1/2 cup tomatoes, peeled, seeded, and chopped,
or
1 1/2 cup canned tomatoes
1/4 cup olive oil
1/2 cup frozen or fresh green peas, cooked
Salt and freshly ground black pepper to taste
Optional garnishes: chili pepper "flowers" (fresh, hot chili peppers,
sliced from the tip to the stem into 4 or 5 sections and immersed in
cold water until they curl back to form "flowers"), fresh coriander or
parsley sprigs, 1 large avocado, peeled and sliced.


Directions:

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



This recipe for Arroz a la Mexicana (Mexican Rice) serves/makes 6

Recipe ID: 99

Answer 2

Here is an easy one...

Spanish Rice

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice Side Dishes
Spanish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 Cups White Rice -- uncooked
1 3/4 Cups Water
3/4 Cup Tomato Sauce
1/2 Green Pepper -- chopped
1/2 Teaspoon Cumin
1/2 Teaspoon Oregano
1/4 Teaspoon Cayenne

Place all ingredients in covered saucepan over medium-high heat until the
mixture bubbles. Stir and reduce heat. Cook 10-12 minutes, covered.
Stir once or twice during cooking to keep the rice from sticking. Makes
more than 3 cups.

Answer 3

Spanish Rice Without Chicken Broth

Answer 4

It could be the brand or type of rice that you are using in conjunction with the amount of water and or chicken broth you use. Your question does not say if your rice has come out sticky or mushy. Long Grain Rice is the best. Matahama is a good brand. Also, weather has an affect on the cooking of rice. If humid it takes a splash less water and the opposite for dry arid weather. I don't like mushy rice and usually cook rice about 25-25 min. and put about 1/4 cup less water than suggested and at the halfway point I check to see how much water is absorbed. You can always add water or broth but can't take it back. Also should not do intense boiling but a gentle one. Also helps to have a pot with a good lid. Try not to stir too much by checking about 7-8 minutes. Taste Test to see if done. If grain of rice is not as you like and a bit hard at the center then you need to add a bit of water and continue on low heat. I have a pot with a glass lid so I can peek in without lifting lid. You will soon learn which ratio of water to rice makes you happy. Some of my friends saute the rice in a bit of oil until the color starts to change and then add other ingredients and others don't use water and use chicken broth for richer flavor.

Answer 5

Spanish rice
1 ½ cups long grain rice
3 table spoons Corn oil
½ small chopped onion
3 to 3 ½ cups of water
2 cubes Chicken bouillon cubes
½ a can Tomato sauce

1 cup of rice = 2 cups of water.

In a pan add oil, rice and onion
Cook on med till light brown
Then add the 3 cups of water and tomato sauce bring to a boil
Add chicken bouillon cubes stir till dissolved.
Cover and cook for about 15-20 min on low heat
Check rice to see you may need to at the rest of the water.

This is one of the easiest ways to make Spanish rice.
You my substitute chicken broth for water just take out the bouillon from the recipe or rice will come out to salty.

Answer 6

Usually rice isn't fluffy enough because it is too starchy. I wash mine in cold water two or three times and drain it in a wire mesh drainer. I smash and chop up 3-4 cloves of garlic. Heat 1-2 Tbsp of lard in your rice pan and then add the rice and the garlic and brown it a few minutes. Add your cooking liquid (1:2 ratio of rice to liquid). For the taste you are looking for, I use chicken broth and some good jarred salsa (about 1/4 cup), Add about 1 Tbsp of tomato paste to the liquid also. Boil, then reduce heat and cover and cook for about 20-30 minutes.

Answer 7

I soak my rice in cold water before I cook my rice, and my secret to fluffy rice is to cover the pot with a cotton cloth.

Saute 1 cup rice with 3-4 table spoons oil (corn, vegetable, canola) until light brown.
Pour in 2 cups HOT water or chicken broth (you can also use 2 chicken bullion cubes), and a can of tomato sauce or you can blend 3 tomatoes in your blender with salt to make your own sauce.
Stir rice to make sure none is stuck to the bottom of pot.
When it reaches a boil, turn down heat to medium low and cover with a CLEAN cotton cloth (make sure that it doesn't come in contact with flame) and cook for 15-20 min.
Check rice from time to time to check on softness. DO NOT STIR!!!! Take your spatula and lift rice from the sides of the pot and move it to the middle. Add a little more water or broth as needed.

Hope this works for you.

Answer 8

Chicken Broth In Spanish

Answer 9

Grab a pan such as where you would cook spaghetti in and put oil in it. Warm it up until it starts to bubble Then put in the rice and fry until brown. Once its brown put a mixture of tomato boullion water and butter then let it sit Do not stir or disturb it until you are left with red rice and the excess liquid evaporate.It will be nice and fluffy.

Answer 10

Just Me's recipe above is good, except for the cayenne pepper. Cayenne is good in Cajun food, but authentic Mexican or Tex-Mex would never have it as an ingredient. If you want to add some heat, chop up some jalapeno or serrano peppers and add them.

The rest of her recipe is perfect, by the way. You won't go wrong if you use it.