How do you make restaurant style mexican fried rice?

Question

I have been searching the world for a recipe that will be like your typical tex mex resturants. eg: El Chico, Enchiladas.

Answer 1

1 (12-16 ounce) package bacon (personal preference)

to taste bacon fat , saved from the above bacon

1/2 green pepper , diced

1/2 red bell pepper or yellow bell pepper or orange bell pepper , diced

4-8 jalapeno peppers , diced hot peppers of choice (or any type(s)

1 small yellow onion , diced

1-2 garlic clove , diced (minced if perfered)

1 (15 ounce) can whole kernel corn , drained (hominy may be used instead)

3 cups cold cooked rice

2 (14 ounce) cans Mexican-style tomatoes

2-3 dashes chili powder (1 pk. taco seasoning may be substituted)

Directions

Fry the bacon just past soft stage but not totally crispy (soft crisp), then drain & save the bacon fat.

Sauté the peppers, onion, corn & garlic in 2-3 Tblsp. of the saved bacon fat, drain & then set aside.

Fry the cold cooked rice with 2-3 Tblsp. bacon fat until hot & softly browned, (turning as little as possible).

Add the tomatoes, chili powder, sautéed items and continue frying on medium heat, turning as infrequently as is possible until desired amount of juice from the tomatoes is evaporated out (may drain tomatoes before hand if you like the dish more firm vs. soft).

Answer 2

MEXICAN FRIED RICE  

1 c. rice, cooked

6 sliced bacon, chopped

1 c. water

1 can (8 oz.) seasoned tomato sauce

1/4 c. green pepper, chopped

1/4 c. chopped onion

1 beef bouillon

1 clove garlic, minced

1/2 tsp. cumin

Cook bacon until crisp and remove bacon from pan. Add rice to drippings and cook until rice is slightly brown. Add bacon and remaining ingredients. Cover and cook over low heat, stirring occasionally, until liquid is reduced. 4 to 6 servings.

OR

MEXICAN FRIED RICE  

3 tbsp. vegetable oil

1 c. long grain rice

2 c. water

1 c. chili salsa

1/2 c. chopped green pepper

1 sm. onion, chopped

1 clove garlic, minced

In 12-inch skillet, heat oil. Add rice; cook until golden brown, stirring often. Stir in remaining ingredients. Bring mixture to boil; reduce heat. Cover; simmer 15-20 minutes or until rice is tender. Season to taste; serve additional salsa, if desired.

JM