Top-ranked recipe named "Mexican Restaurant Rice"
Try this Mexican Restaurant Rice recipe, or contribute your own. "Rice" and "Mexican" are two tags used to describe Mexican Restaurant Rice.
"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
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
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laconyagilbert 1 year agoThis came out great! I did have to cook it a little longer and add more chicken stock, but it was absolutely tasty!
Scottflorence 1 year agoMarvellous
pauldean1 1 year agoNice and easy, added chorizo for some bulking and hits the spot!
susan293 1 year ago
colleenrocks 2 years ago
alengrams 3 years agoAs 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.
ZeroTheHero 3 years agoJust started making this, smells real good, must be the cumin amd chili powder. love it so far.
Firebyrd 3 years agoGreat stuff! Goes well with my enchiladas, chicken, and mole!
CCheryl 3 years agothis is a very good recipes, CCheryl