MEXICAN YELLOW RICE RECIPES

MEXICAN RICE RESTAURANT STYLE RECIPE - FOOD.COM

Mexican Rice Restaurant Style Recipe - Food.com image

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.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups long grain white rice, rinsed
1/3 cup canola oil
3/4 cup yellow onion, diced
2 teaspoons garlic, minced
2 cups chicken broth
1 tablespoon tomato paste
2 tablespoons mild green chilies, canned
1/2 teaspoon table salt
1 (14 ounce) can diced tomatoes, with liquid
1/2 cup fresh cilantro, chopped

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 (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 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 in chopped cilantro. Cover and allow to rest about 5 minutes before serving to allow cilantro flavor to be absorbed by the rice.

Nutrition Facts : Calories 553.7, FatContent 19.7, SaturatedFatContent 1.7, CholesterolContent 0, SodiumContent 732.1, CarbohydrateContent 82.5, FiberContent 3.2, SugarContent 4.9, ProteinContent 10.6

QUICK MEXICAN BROWN RICE RECIPE - SKINNYTASTE

Quick Mexican Brown Rice Recipe - Skinnytaste image

This Quick Mexican Brown Rice is the perfect side dish that goes with everything from tacos, enchiladas, refried beans –you name it!

Provided by Gina

Categories Side Dish

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 5

Number Of Ingredients 14

Ingredients

4 cups cooked brown rice (if frozen, heated)
1 teaspoon olive oil
½ medium onion (finely diced)
2 medium plum tomatoes (small dice)
1 jalapeno (seeds and membrane removed, minced)
2 garlic cloves (minced)
2 tablespoons tomato paste
½ teaspoon cumin
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
Freshly ground black pepper (to taste)
5 lime wedges (for serving)
chopped cilantro (optional)

Steps:

Heat the cooked rice. Set aside.
Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add garlic and sauté for another minute.
Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables. Add the cooked rice, stir, and cook for 1 minute or until heated through. Serve with cilantro and lime wedges on the side.

Nutrition Facts : ServingSize 3 /4 cup, Calories 200 kcal, CarbohydrateContent 39 g, ProteinContent 5 g, FatContent 3.5 g, CholesterolContent 17 mg, SodiumContent 234 mg, FiberContent 3 g, SugarContent 2 g

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