It’s So Fluffy and Flavorful! Here’s The Secret…
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How DO They Make This at Mexican Restaurants?
3 Ingredients my friends! That’s all it takes to have that fluffy and delicious Mexican rice you get with your favorite meal. I love all kinds, but the type you get in these places is magical I swear.
The greater news is that it won’t take you longer than around 15 minutes to make this right in your own cocina! (That’s kitchen for those of you wondering.) That’s honestly less time than it takes to drive to the restaurant, order and receive your meal. So, it stands to reason that it’d be silly to even make the extra effort to go out. The other thing is that you could pretty much use any flavors for this, to change it up or just make it exactly as you and your family like it!
I could personally just have rice, or rice and beans for lunch or dinner. I know not everyone feels that way though. I’ve made this rice as a filler for burritos as well. You’ll find that it’s simple to remember, too; which allows you to just whip it up whenever as the perfect side. This rice goes so perfectly with pretty much anything that you don’t have to pay too much attention to your main dish! This will be the star of the table, anyway!
Recipe and photo courtesy of Jo Cooks.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Make this a meal by topping with your favorite beans in a bowl, then with sour cream.
14 Comments
Gross enchiladas sauce in a can is bad but using it for the rice is so gross why do u have to try and mess up recipes
Because we’re rebels.
How old are you??? “Gross” really?
You brown the rice Frist, than add onions and spice, after the rice is golden brown you add water/chicken broth comes to full boil,than simmer20 minutes. Done, enjoy.
Give them a break! That is their recipe. Put your own recipe on your own web page. BTW – I make rice like Roseneverumind
You lost me at the canned enchilada sauce.
I prefer mine with garlic, onion, ground cumin and tomato sauce.
Simply the best.
That’s not how to make Mexican rice. It’s a cheap knockoff. No bueno
The 2 method…TOAST one cup rice in skillet with one quarter diced onion in TWO teaspoons of oil. Add one cup of tomato sauce (8oz) and one cup of water (TWO CUPS, liquid), add a pinch of salt (TASTE the damn thing first!!), then bring a boil. Lower it to simmer, covered for twelve minutes (one TWO…twelve!) Check it every two minutes after that ‘if necessary’.
This is not Spanish rice at all.Canned enchilada sauce gross.The rice needs to be browned in a bit of oil.Once browned you add chicken broth or water with chicken bouillon Tomatoe sauce .and chopped up onion.cover and cook on medium heat until water is evaporated and rice is steamed.SOUTHWEST NM RESTAURANTS FOLLOW THIS METHOD.
Well, not how I make mine, but I am willing to try something new. You never know unless you try….
I’ll give you tips worth trying! Its 1 cup rice to 2 cups chicken broth ( saving boiled chicken broth is ideal) Saute rice to nice golden brown, add 2-3 fresh tomatoes in blender with clove garlic and half onion.Blend then add it to rice and stir. Last add broth, cover, add salt & sprig of cilantro and cook covered 20 min. Best savory authentic rice ever!!!
Fry in lard thin sliced onion and gr pepper, fry rice add small amount of tomato. canned, crushed by hand. Add chicken broth canned or from Knoor chicken bullion, bring liquid to a boil cover till rice done. liquid should be about an inch or so above rice before you cover. Learned this from a 85yr old Mexican friend. Fideo the same just a little more liquid and tilt the cover before fideo is done to cook away some of the liquid if to soupy.
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I LOVE your version Susan !!!
I’ve added enchilada sauce (2-3 tbs) to my rice when I’ve had some left over. I do however brown, season with cumin, salt, pepper, cilantro n basil, then add my liquid. It adds a little something to my rice without that overwhelming flavor of enchilada sauce.