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.
2 Cups Long Grain White Rice, Rinsed
1/3 Cup Cooking Oil
1 Cup Yellow Onions, Diced
1/2 Cup Celery Finely Chopped
1 Tbsp Garlic, Minced
2 Cups Chicken Broth
1 Tbsp Tomato Paste
3 Tbsp Mild Green Chiles, Canned
1/2 Tsp Salt
1/2 Tsp Pepper
1 Can Diced Tomatoes, With Liquid ( I use the fire roasted)
1 Tsp Parsley Flakes ( I use this instead of cilantro)
1. 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.
2. Drain rice, making sure to shake out as much water as possible.
3. Heat oil to medium high. 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.
4. Add onions and celery and stir into rice. Cook while stirring about 2 more minutes. Add garlic and stir for another minute.
5. Stir in chicken broth, tomato paste, green chilies, parsley and diced tomatoes. Stir well and bring to a boil.
6. Reduce to a simmer, stirring occasionally until rice is done and liquid is absorbed.
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
2 Cups Long Grain White Rice, Rinsed
1/3 Cup Cooking Oil
1 Cup Yellow Onions, Diced
1/2 Cup Celery Finely Chopped
1 Tbsp Garlic, Minced
2 Cups Chicken Broth
1 Tbsp Tomato Paste
3 Tbsp Mild Green Chiles, Canned
1/2 Tsp Salt
1/2 Tsp Pepper
1 Can Diced Tomatoes, With Liquid ( I use the fire roasted)
1 Tsp Parsley Flakes ( I use this instead of cilantro)
1. 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.
2. Drain rice, making sure to shake out as much water as possible.
3. Heat oil to medium high. 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.
4. Add onions and celery and stir into rice. Cook while stirring about 2 more minutes. Add garlic and stir for another minute.
5. Stir in chicken broth, tomato paste, green chilies, parsley and diced tomatoes. Stir well and bring to a boil.
6. Reduce to a simmer, stirring occasionally until rice is done and liquid is absorbed.
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
MEXICAN RICE RESTAURANT STYLE