Mexican Restaurant Rice

Ok so I know you all probably think Jessica and I are a little obsessed by now with Spanish rice, huh?  Or just Mexican food in general??  So a little while back Jessica posted an updated Spanish rice recipe that looks awesome, but I didn’t have tomato base on hand even though I wanted to try it.   (Jessica how about you loan me some and I’ll give you some pinto beans from Costco so you can make slow cooker beans? :)   Anyway, so I wanted to make a rice that was more mild that my little kids would eat and that tasted more like the rice they serve in Mexican sit down restaurants, because my little kids always gobble that stuff up.  So I experimented some and came up with this recipe that our family just LOVES.  It is super delicious, simple, and kid and adult friendly!!  I cook Mexican food a lot for our family and so I make this all the time now.  I love that you pretty much will always have the ingredients you need for it on hand as well.


Mexican Restaurant Rice
Print Recipe 

Regular Recipe, Serves 4-6
1 1/2 Tablespoons Olive Oil or Butter
1/2 of a medium onion, chopped or 1 1/2 green onions, chopped
1 1/2 cups Long Grain Rice
1-2 garlic cloves, minced.  **Depending on size, I sometimes leave this out if I’m in a rush.
1 8 oz. can Tomato Sauce
2 cups Water
2 teaspoons Chicken Bouillon Powder
1/2 teaspoon Oregano
1/4 teaspoon Chili Powder
1/8-1/4 teaspoon Cumin
1 Tablespoon Fresh Cilantro, chopped, optional-if I don’t have it on hand I leave it out and it’s still delicious

Large Recipe, Serves 10-12 
2 1/2 Tablespoons Olive Oil or Butter
1 small Onion, chopped or 2-3 Green Onions, chopped
3 Garlic cloves, minced
1 16 oz. can Tomato Sauce
3 cups Water
3 teaspoons Chicken Bouillon Powder
3/4 teaspoon Oregano
1/2 teaspoon Chili Powder
1/4- 1/2  teaspoon Cumin
2 Tablespoons Cilantro, chopped
 

Place olive oil in a sauce pan.  Add onion and rice and saute for about 5 minutes, stirring frequently to evenly and lightly brown the rice and cook the onions.  Then add garlic and stir for 1 more minute.  Add remaining ingredients and bring to a boil.  Reduce heat and cover and cook for about 20-24 minutes (cook large recipe for closer to 24 minutes).  Remove from heat and let stand for 5 minutes before stirring. 

Comments

  1. I will trade you any day! I keep forgetting to buy bens and I am dying to try those beans, they look great!

  2. Ok Jess you’re on!! I want to try your rice and I always look at that tomato boullion at Costco and wonder if I should buy it and what I would use it in. Are you going to Sams anytime soon? I need a few things there and could meet you and bring some beans! :)

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