Some food, some drink.
Something Edible on Video: Mexican Restaurant-Style Rice That’s More than a Token Side Dish.
Abstract:
It's a standard at just about every [Americanized] Mexican restaurant: That orange-hued rice that invariably sits between the frijoles and the enchiladas on your #3 special. What do they put in that "orange rice", and for that matter why doesn't it ever seem to taste like anything? In this video, I'm going to show you how I do Mexican restaurant-style rice; and while I can't claim that this recipe is authentic in any way, shape, or form, I can guarantee that this is a rice side that won't get pushed to the side of your plate when the guacamole and sour cream become but a memory.
Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -
Add garlic and oil to a 3-4 qt pot. Steep on medium heat until the garlic just starts to sizzle. Stir in rice. Continue on medium heat 10-15 minutes until the rice starts to brown, stirring every two or three minutes. Stir salt and taco sauce into the water and add to the rice (mind the steam!). Bring to a boil, cover, and simmer on low for 20-25 minutes. Let sit for at least another 10 minutes covered off the heat before serving.
Notes:
Looking for more details (and perhaps a few how-to photos? Then you'll want to check out this detailed post for this recipe (bet you didn't realize a guy could have that much to say about orange rice, huh?).
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