Restaurant Style Mexican Rice

29 Jan
Restaurant Style Mexican Rice

Restaurant Style Mexican Rice

Restaurant Style Mexican Rice, a super simple, flavorful side dish to compliment your next taco Tuesday or south of the border themed meal & this simple man`s plan to better eating today. Typically when I go to a Mexican restaurant I find myself adding salsa, guac, cheese or anything else I can find to the rice to make it a little better. Well, this recipe easily stands by itself without the need for any embellishment. Each grain has the right bite, not mushy & infused with great complex tomato flavor.
That being said let`s get to it. Here`s what you`ll need for your Restaurant Style Mexican Rice:
Rice- 1 cup medium or long grain
Chicken Stock, Vegetable Stock or Water- 2 cups
Onion- 1/2 cup diced
Tomato Paste-2 heaping tablespoons
Cumin- 1 teaspoon
Oil- 2 tablespoons, vegetable or other neutral flavored oil
Salt- 1/2 teaspoon
Peas- 1/2 cup frozen(optional)
Corn- 1/2 cup frozen(optional)
Cilantro- chopped to garnishMex Rice1Dice the onion.Mex Rice2Heat the oil in a heavy bottomed sauce pan over medium-medium high heat, add the onion & cook for a couple of minutes.Mex RiceAdd the rice, stir thoroughly to coat with the oil & cook 4-5 minutes until slightly toasted.Mex Rice.png3Add your stock, tomato paste, cumin & salt. I like to throw this in a blender first to combine. Bring to a boil, stir, cover & reduce heat to low. Cook for about 15 minutes or until the liquid is absorbed. Turn off heat.Mex Rice4If you`re using them add in the peas & corn but why wouldn`t you? We all need more veggies right! Give it a stir & cover 5 minutes.MexRice5Ready to eat.

Restaurant Style Mexican Rice

Restaurant Style Mexican Rice

Garnish with a little chopped cilantro & serve. Enjoy your perfect Restaurant Style Mexican Rice!

Restaurant Style Mexican Rice

Restaurant Style Mexican Rice

Restaurant Style Mexican Rice

Ingredients

  • Rice- 1 cup medium or long grain
  • Chicken Stock, Vegetable Stock or Water- 2 cups
  • Onion- 1/2 cup diced
  • Tomato Paste-2 heaping tablespoons
  • Cumin- 1 teaspoon
  • Oil- 2 tablespoons, vegetable or other neutral flavored oil
  • Salt- 1/2 teaspoon
  • Peas- 1/2 cup frozen(optional)
  • Corn- 1/2 cup frozen(optional)
  • Cilantro- chopped to garnish

Instructions

  1. Dice the onion.
  2. Heat the oil in a heavy bottomed sauce pan over medium-medium high heat, add the onion & cook for a couple of minutes.
  3. Add the rice, stir thoroughly to coat with the oil & cook 4-5 minutes until slightly toasted.
  4. Add your stock, tomato paste, cumin & salt. I like to throw this in a blender first to combine. Bring to a boil, stir, cover & reduce heat to low. Cook for about 15 minutes or until the liquid is absorbed.
  5. Turn off heat.
  6. Add in the peas & corn stir & cover 5 minutes.
  7. Garnish with a little chopped cilantro & serve. Enjoy your perfect Restaurant Style Mexican Rice!
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6 thoughts on “Restaurant Style Mexican Rice

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