Awesome, taqueria-style Mexican/Texmex rice recipe wanted (ingredients, pepper, powder)

[415_s2k]

I am a Mexican food fanatic, and the options here in South China are more or less dismal to nonexistent. I started doing a Taco Tuesday at a bar here because I have some awesome recipes for beans, sauces, etc honed over the years that's become a huge thing in the local expat community and adventurous Chinese.

The one thing I haven't been able to do is nail a really good rice recipe, like the rice that you get at a mission-style taqueria in the Bay Area - flavorful and succulent, but not too bold (bold meaning like the Old El Paso, etc "Mexican Rice" kits that are more like a side dish than an ingredient). I've tried a few different recipes that are good, and my patrons love it, but it's not what I have in mind.

If you guys have any recipes you'd like to share, please let me know!

Some pictures of the party, on a slower night:





And, the Tiny Taco Tuesday, where I served my students their first tacos (which are now their favorite food):




^ those two saved half of their taco to take home to their moms

^ kids fascinated by the ingredients, many of which I import myself and hard as hell if not impossible to find here

[momtothree]

Yes, the El paso is way too tomatoey. The rice I've eaten is delicately flavored. This is very close to how I make it. Differences are, I add sliced zucchini instead of peas. I also use chipotles instead of serranos and a tiny bit of the Adobe sauce. But the recipe linked is probably more authentic than mine. You can also source the ingredients locally.

Mexico in my Kitchen: How to Make Mexican Style Rice / Cómo Hacer Arroz a la Mexicana

[maggie2101]

I use long grain rice. Saute 1 small onion, chopped, in 2 T. oil then add 1 C. rice. Stir until rice becomes a light golden brown. Stir in 2 tsp. of oregano and two minced garlic cloves. While that is still cooking, pour a 14oz. can of petite diced tomatoes into a 4 C. measuring cup. Add water or broth to make two cups and a bit more, maybe 1/4 C. more. Pour into the pan with the rice, stir, and bring to a boil. Reduce heat, cover, and simmer until liquid is dissolved and rice is tender, around 25-30 min.

This is just a recipe I made up, but it always turns out great. I often add leftover veggies or sometimes beans after the rice is cooked.

[momtothree]

Forgot to add, I know you can use the Korean hot pot/stone pots to make this rice. (I do) Maybe there's a Chinese version to an earthenware or stone pot.

[SATX56]

[Paka]

That looks AWESOME!!!!!!!

[Debsi]

I'm not sure about San Francisco, but in Southern California a dryer Mexican rice is preferred, usually without vegetables.

Restaurant-Style Mexican Rice |Favorite Family Recipes


This pic is just how I like it!

I love vegetables, but not so much canned, and not in my Mexican rice as they add to the unwanted goop factor.

I get very excited when I find a place in Texas that does the dry rice.

[SATX56]

Originally Posted by Paka

That looks AWESOME!!!!!!!

Thanks Paka! It's a batch my SIL made a while back. His mother worked in school cafeterias and taught him. I've made it just right a couple times but no recipe. It's a matter of keeping the rice from being to sticky. The photo shows a batch he made with some tomato in it. We actually use tomato paste normally. Garlic, onion, peppers, cumin, chili powder, and tomato paste (white rice of course). I've never measured or written down a recipe. It tastes better than Rosario's, Nicha's or Don Pedro's usually. Those are the top Mexican places to me. I keep my veggies chopped finer than those in his batch (pictured).

[House4kids]

I used to make wonderful mexican rice - when in Texas - now that I am at 5000' elevation it never turns out right.

[SATX56]

Originally Posted by House4kids

I used to make wonderful mexican rice - when in Texas - now that I am at 5000' elevation it never turns out right.

I would think whatever problems elevation causes could be avoided or corrected in some way... Don't give up.
I still have to get my methods down right to prevent it from being gummy or sticky. Mine turns out great at times and sticky or gummy others. Flavor is great though.