Go Back
Print

Restaurant Style Mexican Rice

The fluffy rice you love at your favorite Mexican restaurant but made in your own kitchen
Course Side Dish
Cuisine Mexican
Servings 8

Ingredients

  • 1/4 cup canola oil
  • 2 cups long grain white rice (not minute rice)
  • 1/3 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 jalepeno, seeded and finely diced
  • 2 cups diced tomatoes or tomato sauce
  • 2 cups chicken broth
  • 1 1/2 tsp garlic salt
  • 1 tsp cumin

Instructions

  1. Preheat oven to 350
  2. If using diced tomatoes, process in blender or food processor until smooth.  Set aside.
  3. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear.  This will take about 2 minutes.  Shake to remove excess water.
  4. Heath oil in a Dutch oven over medium heat.  Once oil is hot, sauté rice until it is light golden and translucent.  This will take about 6-8 minutes
  5. Reduce heat to medium.  Add garlic, onions and jalapenos and cook about 2 minutes, stirring constantly.
  6. Sprinkle with garlic salt and cumin.
  7. Stir in broth and tomatoes.  Bring to a boil.
  8. Cover pan and transfer to oven to bake about 30-35 minutes.  Stir after 15 minutes.
  9. Remove from oven.  Stir and let stand for 5 minutes before serving