Anyone have a recipe for Mexican resturant style rice?

Answer 1

This one was given to me by my friend who is married to a picky Mexican (no offense intended--he is very picky about how his food is prepared).

Heat about a tablespoon of cooking oil in a skillet (one that has a lid).

Then add a cup of uncooked rice (not instant) and cook over medium heat until it just starts to turn a very light gold color (if you cook it too long, it will burn and taste bad). Keep stirring the rice and moving it all over the pan to prevent burning.

Add a can of chicken broth and about three fourths of a small can of tomato sauce (you can also use the Knorrs tomato bullion if you choose--I break it up into crumbs so it's incorporated into the rice). I also add dried/minced garlic and dehydrated onions (they come in a shaker)--add enough to suit your taste.

Cover and simmer over low heat for 20 minutes--if the rice is still too liquidy, cook a little longer with the lid off.

Answer 2

On high, I toast 1 cup of uncooked rice in a pot with enough oil to coat. Once its lightly browned I add 2 cups of water and some tomato sauce, green onions, diced tomatoes and some cilantro and salt.( You can of course add whatever you like, this is just how my family does it) Cook covered for 20 minutes on med. Make sure you do not lift the lid and let the steam out. And it should come out perfect.

Answer 3

I fry a half cup of rice in small amount of oil then cover with water about a half inch above rice and add a knorr tomato cube. Cook uncovered on medium to medium high heat until rice is tender. Add a bit more water if rice is still uncooked after first amount of water evaporates. Par boiled rice works best.

Answer 4

here are some look them over they look pretty good some of them

Answer 5

go to allrecipes.com