Mexican Rice Restaurant Style

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 cups long grain rice, rinsed
• 1/3 cup canola oil
• 3/4 cup yellow onion, diced
• 2 teaspoons garlic, minced
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 2 tablespoons mild green chilies, canned
• 1/2 teaspoon table salt
• 1 (14 ounce) can diced tomatoes, with liquid
• 1/2 cup fresh cilantro, chopped

Recipe

• 1 preheat oven to 350-f. - bake 30 minutes total, stirring after 15 minutes.
• 2 place rice in strainer and rinse under running water until it runs clear. about 2-minutes. this is important to create a dry, non-sticky restaurant style rice.
• 3 drain rice, making sure to shake out as much water as possible.
• 4 heat canola oil to medium high in a dutch oven (3qt to 6qt) on the stove top. drop a few rice grains in the oil. when they sizzle, add all remaining rice. stir constantly and fry rice until it is light golden and translucent, about 6-8 minutes.
• 5 add onions and stir into rice. cook while stirring about 2 more minutes. add garlic and stir for another minute.
• 6 stir in chicken broth, tomato paste, green chilies and diced tomatoes. stir well and bring to a boil.
• 7 when rice reaches a boil, place lid on dutch oven and place in 350-f preheated oven. bake 15-minutes then open oven and stir well. replace dutch oven lid and bake another 15 to 20-minutes until done.
• 8 remove from oven and stir in chopped cilantro. cover and allow to rest about 5 minutes before serving to allow cilantro flavor to be absorbed by the rice.