Mexican Rice?

Question

Two restaurants in my area of Oklahoma, make a rice that does not have tomato sauce or picante sauce in it.

It's has a lime taste and is yellow like turmeric or saffron was used. It has a bit of corn in it as well. I love this rice. Anyone know how to make it?

Answer 1

Here's a couple of recipes I found that may be close to it...

Spanish Yellow Rice

1 cup uncooked rice
2 tablespoons olive oil or butter
1/2 teaspoon salt (to taste)
1/8 teaspoon powdered saffron
3 cups vegetable broth or chicken broth

Cook rice in oil or butter, stirring, until opaque.
Add salt, saffron and bouillon.
Bring to a boil, immediately turn heat to low, cover, and simmer 16-20 minutes, until rice is tender. (If after 16-18 minutes you find more liquid is needed, add water as necessary, up to 1 cup maximum).
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Mexican Yellow Rice

1 cup long grain white rice
2 tablespoons vegetable oil
1-2 teaspoon ground achiote powder or achiote paste (I tend to use closer to 2 teaspoons)
1 small white onion, finely minced
2 garlic cloves, minced
2 cups vegetable broth or chicken broth
1/2 jalapeno, finely minced (optional)
salt
cilantro leaves, for garnish

Place the rice in a heat-proof bowl and pour enough boiling water to cover. Let rice stand 20 minutes. Drain, then rinse under cool water. Drain again.
Heat the oil in a saucepan on medium heat. Add the achiote powder and cook for about 1-2 minutes, stirring constantly. Add the diced onion and garlic and cook for another 2-3 minutes or until the onion is translucent. Stir in the rice, toss to coat and cook for 5 minutes, stirring constantly. (The rice will want to stick to the bottom of the pan, so scrape it up using a metal spatula.).
Pour in the fresh stock, mix well and bring rice to a boil.
Lower the heat, cover the pan and simmer 25-30 minutes or until all liquid is absorbed.
Just before serving, add the minced jalapeno if using, season to taste with salt. Transfer the rice to a serving dish and garnish with fresh cilantro leaves.

Answer 2

Here's the problem - Mexican Rice is made with tomatoes. Were these Mexican restaurants that carried this product?

Here's a recipe for
Saffron Basmati Rice
2 cups Basmati Rice
3 ½ cups Broth (chicken or vegetable)
1 pinch Saffron threads soaked in 2T hot water for 10 minutes
1 tsp Salt
2 T olive oil
½ cup diced onions

1. Wash and drain the rice. In 4-qt pot, heat with olive oil over medium heat. When oil is shimmering, add onions and fry for 3 minutes, until softened and light brown. Stir in rice, broth, saffron + soaking water and salt. Bring to a boil over high heat. Once it starts boiling, immediately cover and turn to low heat.

3. Let the rice cook on low heat, undisturbed (no peeking!) for 20 minutes. Turn off heat. Let sit for another 5 minutes covered to finish steaming. Use a fork to fluff up the rice.

Per the chef at this site (Jaden) just add a couple tablespoonsful of tomato paste to make it Mexican Rice.

Answer 3

Mexican Rice
Ingredients
2 cups water
1/2 cup tomato sauce
1/2 teaspoon McCormick® Onion Salt
1/4 teaspoon McCormick® Ground Cumin
1 cup converted or long grain rice
1 tablespoon margarine or butter

Directions
1. Bring water, tomato sauce, onion salt and cumin to boil in medium saucepan on medium-high heat. Add rice and margarine; stir. Reduce heat to low; cover and simmer 20 minutes or until rice is tender.

2. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.