Mexican Restaurant Rice

Mexican Restaurant Rice

Ready in 1 hour
9 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Mexican Restaurant Rice"

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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

Ingredients

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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

So pretty when shaped up! photo by Firebyrd 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

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This came out great! I did have to cook it a little longer and add more chicken stock, but it was absolutely tasty!
laconyagilbert 11 month ago
Marvellous
Scottflorence 1 year ago
Nice and easy, added chorizo for some bulking and hits the spot!
pauldean1 1 year ago
susan293 1 year ago
colleenrocks 2 years 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 2 years ago
Just started making this, smells real good, must be the cumin amd chili powder. love it so far.
ZeroTheHero 2 years ago
Great stuff! Goes well with my enchiladas, chicken, and mole!
Firebyrd 2 years ago
this is a very good recipes, CCheryl
CCheryl 3 years ago
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