Can u tell me how to make mexican rice like?!
Can u tell me how to make mexican rice like?
they serve in mexican restrants
Answers:
Anyone who knows anything about Mexican rice knows how well it goes with other dishes. This is the perfect side dish for practically anything.
1 cup uncooked rice -- your choice
2 cups cold water
2 cloves garlic, minced or crushed
Olive oil
1/2 onion
Coarsely chopped small roma tomato, chopped into about 4 pieces
Hot pepper of your choice, sliced lengthwise
Tomato sauce (I'd say a little less that 1/4 cup)
1 tsp comino seeds (cumin) ground into powder
1 Tbs chicken bouillon
Salt, to taste
Put a little olive oil (Tbs or so) into a medium-sized pot and heat to a medium temperature, add the rice, uncooked, and brown in the oil. Make sure all the rice is lightly coated with the oil. You do not have to stir the rice around very much at first, while browning, but as the rice becomes browner you want to be stirring it around to make sure it all browns evenly and doesn't burn. It will turn brown, but t's not burning unless it's turning dark/black. Towards the end of the browning, add the garlic so that it is sort of sauteed/browned.
Next, dump the water on the rice (it will steam up loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium, and let cook for 20-30 minutes. (Cooking time and temperature varies with your stove. Check after 20 minutes to make sure you don't burn.)
The essential rule of this recipe is "Do Not Peek" while the rice is cooking.
When it is ready, all the water will be absorbed, the rice will fluff, and each grain will be "split open" because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients.
Goes great with any manner of Mexican beans or as a side dish to Mexican entrees such as tacos, enchiladas, burritos, etc. Also great by itself.
Enjoy this great Mexican rice recipe.
put some rice in a pot with oil to fry the rice until it is slightly brown.....then add some tomatoe sauce and some water and keep it boiling until all the fluid is soaked into the rice....
Brown the rice w/ a lil bit of oil.. add onion too
Once brown.. add 2 cups of water for every 1 cup of rice..
Add a can of tomato sauce, garlic salt, salt, a lil bit of chicken bouillion.. to taste... once the juice taste good... let it boil..
once it starts boiling.. cover it and let it simmer until the water is evaporated..
The Best Authentic Spanish Rice
If you like the kind of spanish rice served in Mexican restaurants, you will LOVE this recipe. Browning the rice gives it that fluffy and nutty taste that makes it so good. The flavor is not meant to be overpowering, so it goes very good with spicy entrees. This recipe was given to me by a friend who makes the best authentic Mexican dishes ever. Enjoy!
2 cups long-grain white rice (Riceland)
1-2 medium green pepper, sliced
1 medium onion, sliced
1 medium tomato, sliced
2 tablespoons tomato & chicken bouillon (Knorr brand, "Caldo de Tomato con Sabor de Pollo", in Mexican food aisle)
1/8 teaspoon garlic salt (to taste)
4 cups water
vegetable oil (no olive oil)
Pour rice into a deep pot and stir in enough oil so that every grain is coated.
Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
Add onion and green pepper, cook until they become soft, add more oil if needed.
Stir in tomato, cook for 2-3 minute.
Tilt pot, remove any excess oil w/ spoon.
Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
Pour water over rice (DO NOT STIR), then cover.
Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).
*This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated
Say you're going to make two cups:
2 cups rice
1 clove of garlic (or garlic powder), pressed
1/4 cup chopped onions
1 small can of tomato sauce
3 and 3/4 cups of water
4 tsp of chicken broth powder (I use Knorr)
1 to 2 tbsp of cooking oil (I use corn oil)
start frying the rice, garlic and onions.
Once the rice has started to cook, add the tomato sauce and continue.
Once the rice has browned a little, add the water and bring the heat down to low.
It should be cooked in about 20 minutes (on a gas range - I've never cooked on electric).
Take a skillet and melt butter (1/2) block in it. Keep skillet on medium heat and add 1 cup of rice (I use Watermaid medium grain) to skillet, and stir rice until it starts to brown somewhat. This is when you add about 1/2 cup canned diced tomatoes, and a half can of sweet peas and carrots (drained of water), with 2 cups of water or chicken broth. I add a touch of cumin this time and stir all together. Bring to boil and then reduce heat to simmer and cook for approximately 25 minutes. Stir and check if rice is cooked after this time.
to make spanish riceis an art. first use find grade rice and rinse through the collinder until clear( to avoid gummy rice). take olive oil and sautee rice to golden brown. use tomato sauce seasonings and water to taste and simmer covered. While simmering chop fresh onion tomatos and cilantro. A helpful hint any herbs should be fresh as possible if you want to impress important people because dried herbs get stuck between the teeth. ceck every 5 minutes and stir so it doesn't burn because no one likes burnt rice. You need to babysit your rice for that reason. when it is almost done you can add fresh vegies or seafood to make a paella (soory for misspelling) also for a less tomato and true paella use saffron.
You just boil it at 375 until it is either brown or steaming. Yum!
Many of the above recipes are good to great, so I won't add my basic recipe. I would just add that: 1) a whole can of tomato sauce may be too much for feeding a family of 4-6--just add enough to give the color and taste you're looking for; 2) adding cumin or cilantro will probably add interest to the taste but it won't be like that served in Mexican restaurants; 3) you can add some canned corn and stir it in once the rice is well on its way to being cooked through. Felicia's basic recipe is much like mine, taught to me by my mother-in-law. Since rice is a staple, it probably shouldn't try to be more than accompaniment to the main entree and the tasty beans.
Be careful. A lot of times the cooks at these mexican restaurants aren't even mexicans. They could be Salvadoreans, Guatemalens, Hondurans, etc.. and their style of making rice will likely differ from the mexican way. Not saying its bad tasting. Most of it is pretty good! Usually, mexican rice does not have veggies like peas & carrots in it.
Out of all the answers you got so far, Felicia's & dnt4get2luvme's "Best Authentic Spanish Rice" are the best ones. However, they mentioned using canned tomato sauce or chopping or dicing the tomatos & onions. For truly superb rice...THIS IS WRONG!!! Use a blender instead of chopping. Also, don't use equal amounts of tomato & onion. Use more tomato than onion...like a 2 to 1 or 2 to 3/4 ratio. Throw in a tooth of garlic into the blender as well.
Monkey also mentioned the grade of rice. Very true. Use only long grain rice. Any long grain will usually do well. Mahatma brand rice is really good. Basmati brand rice is even better if not the best.
My main difference between the recipes mentioned on the other posts: I use chicken broth/stock that I make myself instead of Maggi or Knorr brand chicken bouillon. That bullshit is full of MSG which is very bad for you.
Follow whichever recipe you want but I strongly recommend you blend the tomato, onion & garlic and make your own chicken broth (seasoned with salt and a yellow onion if U like) and most importantly use long grain rice. I almost forgot. When cooking your rice...once all ingredients have been added, DO NOT LIFT THE LID just like dnt4get2luvme mentioned. Fight the temptation to lift it and let your rice cook. It will become soft and very fluffy.
Good luck.
What can I say...the recipes are great, the tips are great, and yes Mexican rice can be prepared with veggies like carrots and peas, my mom does it that way, she makes it white, red or green, it just depends on if you use just broth or ground tomato, or ground cilantro.
Authentic Mexican Rice:
30 min 5 min prep
6-8 servings
4 CUPS COOKED RICE
2 cups rice (I USE LAVENDER INFUSED AND IT DOES MAKE A BIG DIFFERENCE)
1/4 cup vegetable oil
1-2 tomato, coarsley chopped
1 small onion, coarsly chopped
2 cloves garlic
1 chicken bouillon cube
1/2 tablespoon salt
1 can mixed vegetables (optional)
4 cups water
1. RINSE RICE UNDER COLD WATER UNTIL WATER BEGINS TO RUN CLEAR OF STARCH.
2. IN SAUCEPAN OR LARGE SKILLET W/ LID (PREFERABLY NON-STICK) HEAT OIL OVER MEDIUM HEAT ADD DRAINED RICE AND FRY UNTIL LIGHTLY BROWNED, ABOUT 5 MINUTES, STIRRING OCCASIONALLY TO PREVENT BURNING IN THE MEANTIME ADD NEXT 5 INGREDIENTS (NOT MIXED VEG) TO A BLENDER AND BLEND UNTIL SMOOTH WHEN RICE IS DONE FRYING DRAIN EXCESS OIL.
3. ADD TOMATOE PUREE TO RICE AND CONTINUE FRYING ABOUT 5 MORE MINUTES, STIRRING FREQUENTLY TO PREVENT BURNING ADD WATER AND STIR TO SEPARATE LUMPS OF RICE.
4. TASTE BROTH TO CHECK FOR SALT, IT SHOULD ALMOST TASTE TOO SALTY BECAUSE THE RICE WILL SOAK UP A LOT OF SALT AND STILL COME OUT BLAND DRAIN CAN OF VEGETABLES (OR CAN PEAS AND CARROTS) AND ADD TO BROTH.
5. STIR.
6. BRING TO BOIL.
7. COVER AND LOWER FLAME TO LOW AND COOK FOR 20 MINUTES OR UNTIL ALL BROTH IS ABSORBED- DO NOT LIFT LID FOR 20 MINUTES!
8. THIS WAS MY MAJOR MISTAKE WHEN I WAS LEARNING TO MAKE THIS DISH.
9. I WOULD CHECK IT HALFWAY THROUGH AND ALL THE STEAM WOULD ESCAPE.
10. AND I USED TO EVEN-GASP!
11. -STIR IT HALFWAY THROUGH!
12. DON'T DO THIS UNLESS YOU WANT A BIG GLOPPY MESS FOR DINNER ENJOY!
you frie rice , garlic and oil in a pan untill is golden . then pour tomato souce in it and twice the water let it boil with consome (mexican pre mixed herbs and spices ) mixthem realy well let the watter evaporate untill the rice turns into butterfly shape
buala yo have arroz rojo (spanish rice)
basicly.....