Mexican Restaurant Rice

Mexican Restaurant Rice

9 reviews, 4.7 star(s). 100% would make again

Ready in 1h

Try this Mexican Restaurant Rice recipe, or contribute your own.

"As a vegan, I sub in my vegan broth made with The Spice House's poultry seasoning. Perfect subin for this chicken broth. Also, no fat for this girl. My no stick pan for browning the rice then when adding onion etc,I add 2Tb. Broth for no sticking."

Ingredients

3/4 c tomato; Chopped
1/4 ts Cummin
1 tb Vegetable oil
1 1/2 Cloves garlic; Smashed
1/4 ts Chili powder
1/3 c Onions; chopped
1 c Chicken Stock
1/2 c Raw rice

Original recipe makes 1

Servings  

Preparation

Slowly brown the rice in the oil, stirring frequently, so it does not scorch. While browning the rice, be heating the chicken stock to the boiling point. When the rice is lightly browned, add the onion, garlic and tomatoe and continue cooking till the onion is soft. Add the boiling chicken stock, cover and simmer for 20 minutes. DO NOT lift the lid or stir while cooking the rice. Note! The first time you make it, drain any juice from the chopped tomatoe, other-wise it may turn out to moist, or cut back on the chicken stock to make up for the tomatoe juice. Later you will find out how much your liquid your brand of rice will obsorb. Posted to EAT-L Digest 25 Aug 96 From: Edward Tucker Date: Mon, 26 Aug 1996 19:01:26 -0700

Verified by stevemur
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So pretty when shaped up!
Firebyrd

Calories Per Serving: 984 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

Add my review

This came out great! I did have to cook it a little longer and add more chicken stock, but it was absolutely tasty!
laconyagilbert 2y ago

Marvellous
Scottflorence 2y ago

Nice and easy, added chorizo for some bulking and hits the spot!
pauldean1 2y ago

susan293 2y ago


As a vegan, I sub in my vegan broth made with The Spice House's poultry seasoning. Perfect subin for this chicken broth. Also, no fat for this girl. My no stick pan for browning the rice then when adding onion etc,I add 2Tb. Broth for no sticking.
alengrams 3y ago

Just started making this, smells real good, must be the cumin amd chili powder. love it so far.
ZeroTheHero 4y ago

Great stuff! Goes well with my enchiladas, chicken, and mole!
Firebyrd 4y ago

this is a very good recipes, CCheryl
CCheryl 4y ago

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