Restaurant Style Mexican Rice

Name: Restaurant Style Mexican Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 354.88 ml long grain rice; hot water, to cover; 1 large tomatoes (1/2 lb?); 0 medium onion; 1 garlic clove; 3 serrano chilies; 828.06 ml well salted chicken broth; 4.92 ml salt (if using low salt broth ( I use Swanson's 99%); 29.57 ml peanut oil or 29.57 ml safflower oil; 0 large carrot, sliced thin; 29.58 ml peas

Submitted by Zanne101

"Don't remember where or how I got this recipe - I keep trying others but always come back to this one. I've had this recipe for decades, but can't attibute it to anyone."

Download

Ready In:: 40mins
Ingredients:: 11
Serves:: 4

ingredients

354.88 ml long grain rice
hot water, to cover
1 large tomatoes (1/2 lb?)
0 medium onion
1 garlic clove
3 serrano chilies
828.06 ml well salted chicken broth
4.92 ml salt (if using low salt broth ( I use Swanson's 99%)
29.57 ml peanut oil or 29.57 ml safflower oil
Optional
0 large carrot, sliced thin
Optional
29.58 ml peas

directions

Pour enough hot water (to cover) over rice and let stand for 20 minutes Drain, rinse well in cold water. Shake colander well & allow to drain for 10 minutes.
Puree in a blender: tomato, onion, garlic & chiles. Set aside.
Heat oil till it smokes. Fry rice until it becomes a light golden color (10 mins?), stirring constantly over high.
Drain any excess oil. Add puree to rice and cook till dry, stirring constantly over high.
Add the broth (and carrots if using) and salt. Stir well.
Cook uncovered over med heat till liquid ia absorbed and air holes appear.
Remove from heat, (add peas if using) cover & set aside for 20-30 minutes.
Enjoy.