Mexican Restaurant Rice Recipe

ingredients

2 cups long grain white rice, rinsed
1/3 cup canola oil
1 medium white onion, diced
4 cloves garlic, minced
2 cups chicken broth
1 tablespoon tomato paste
2 tablespoons canned, mild green chiles
1/2 teaspoon salt or to taste (depending on saltiness of chicken broth)
1 can (14 ounce size) diced tomatoes, with liquid
1/2 cup fresh cilantro, diced

directions

Preheat oven to 350 degrees F.

Place rice in strainer and rinse under running water until it runs clear. About 2-minutes. This is important to create 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 (3qt to 6qt) 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 chiles and diced tomatoes. Stir well and bring to a boil.

When rices reaches a boil, place lid on dutch oven and place in 350 degrees 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 in chopped cilantro.

nutrition data

559 calories, 20 grams fat, 84 grams carbohydrates, 11 grams protein per serving.

reviews & comments

Menditha REVIEW:
May 5, 2015

We love this! Added diced jalapenos, frozen vegetable mix, and extra frozen corn that I roasted in the toaster oven before adding to the rice. DELICIOUS!
jagbeeton REVIEW:
December 21, 2008

We have made this several times. It tastes very close to the rice at my fave mexican restaurant. The only thing I changed was I added a bit more liquid because I prefer softer rice. I added more broth the first time and then the next I added more tomato sauce. Either way it turns out great! Reheats very well too(as per my hubby)!