Mexican Rice Restaurant Style
This recipe makes a dry, fluffy, orange/yellow, restaurant style, mexican rice. It's important to rinse the rice prior to cooking in order to achieve the dry, fluffy, restaurant style mexican rice.
Steps
Preheat oven to 350-f.
- bake 30 minutes total , stirring after 15 minutes.
Place rice in strainer and rinse under running water until it runs clear.
About 2-minutes.
This is important to create a dry , non-sticky restaurant style rice.
Drain rice , making sure to shake out as much water as possible.
Heat canola oil to medium high in a dutch oven on the stove top.
Drop a few rice grains in the oil.
When they sizzle , add all remaining rice.
Stir constantly and fry rice until it is light golden and translucent , about 6-8 minutes.
Add onions and stir into rice.
Cook while stirring about 2 more minutes.
Add garlic and stir for another minute.
Stir in chicken broth , tomato paste , green chilies and diced tomatoes.
Stir well and bring to a boil.
When rice reaches a boil , place lid on dutch oven and place in 350-f preheated oven.
Bake 15-minutes then open oven and stir well.
Replace dutch oven lid and bake another 15 to 20-minutes until done.
Remove from oven and stir .
Ingredients
long grain white rice, canola oil, yellow onion, garlic, chicken broth, tomato paste, mild green chilies, table salt, diced tomatoes, fresh cilantro