Best 5 Chitas Mexican Rice Recipes

COPYCAT RESTAURANT STYLE MEXICAN RICE

Steps:

• Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
• Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
• Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.

AUTHENTIC MEXICAN RICE

Steps:

• Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
• In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
• Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
• Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.

CHITA'S MEXICAN RICE

Steps:

• Pour chicken broth into a 2 cup measure then add juice from tomatoes to make 2 cups. Set aside three whole tomatoes, saving remaining juice and tomatoes for another use.
• Heat olive oil in medium saucepan then stir in rice until well coated.
• Saute till light golden brown, stirring frequently, then add garlic and onion.
• Continue until onions are translucent, stirring frequently.
• Holding a tomato in your hand, squeeze over saucepan to break it up. Drop it in pan. Repeat with two remaining tomatoes and stir into the rice.
• Stir in the broth mixture and add salt to taste. It should be a bit salty, as the rice will absorb it.
• Add the cilantro sprigs and bring to a boil, then cover and reduce to a simmer.
• Simmer until water is absorbed, about 15 minutes.
• Open lid, remove cilantro sprigs and spread frozen peas on top (optional).
• Replace cover and let sit for a few minutes, allowing peas to warm.
• Fluff rice to mix in peas and serve.

MAMACITA'S MEXICAN RICE

Steps:

• Cook and stir rice and oil in a skillet over medium heat until lightly toasted, about 2 minutes. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute.
• Pour chicken broth into rice mixture and bring to a boil; stir tomato, cumin, saffron, salt, and black pepper into broth and bring to a boil. Cover, reduce heat to low, and simmer until rice is cooked, about 20 minutes.
• Stir peas and carrots into cooked rice; garnish with cilantro.

MEXICAN RICE II

Steps:

• Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
• Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.