Restaurant Style Mexican Rice 2020

Restaurant Style Mexican Rice 2020 :
Learn how to make authentic Mexican rice just like you get in a Mexican restaurant. Light and fluffy and slightly smoky, this is great as a side to tacos or enchiladas or use as an ingredient in homemade burritos. You’ll never buy Spanish rice in a pouch or box again!

What you’ll need:
1 cup long-grain white rice
1/8 small onion
1 clove garlic
1 Tbsp tomato paste
1 3/4 cups water, divided
1 tsp Knorr Caldo de Pollo
1/2 tsp salt
3 tbsp corn oil

In a blender or food processor, puree tomato paste, onion, and garlic with 1/4 cup water.
In a medium heavy-bottomed saucepan, heat corn oil over medium-high heat. When it’s hot, add rice. Cook, stirring constantly, until golden brown and smells toasty.
Add tomato paste puree to rice and cook, stirring constantly 1 minute.
Add in the remaining 1 1/2 cups water, Caldo de Pollo, and salt. Bring to a boil.
Once boiling, cover, turn the heat down to the lowest possible setting, and simmer 20 minutes. Do not lift the lid!
When 20 minutes is up, turn the heat off, lift the lid to release excess steam and heat, and recover. Let rest 10 more minutes.
When 10 minutes is up, fluff rice with a fork and serve.
Makes about 3 cups of authentic Mexican rice. Served 4-6. Enjoy!

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