Mexican Rice California Style
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
12 cups
- Serves:
- 10-12
ingredients
- 2 tablespoons cooking oil
- 2 cups uncooked rice (long grain works best)
- 4 cups chicken broth
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 (8 ounce) can tomato sauce or (8 ounce) can El Pato salsa de fresco
- 1 chicken bouillon cube
- 1 (14 ounce) can diced tomatoes or (14 ounce) can similar size jar salsa
- 1 -2 cooked chicken breast, cubed
directions
- In a large dutch oven, brown rice in oil.
- Add the onion and garlic until soft and translucent.
- Add the chicken broth, tomato sauce, and bouillon cube and bring to a boil for 60 seconds.
- Back down to simmer and cook on low for 18-20 minutes with the lid on.
- When all of the liquid is gone, add tomatoes and chicken, mixing well.
- Let stand for 5 minutes.
- Fluff and serve.
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RECIPE SUBMITTED BY
Steven L.
Camarillo, 0
<p>I live in So. California along the coast in Ventura County. <br /> <br />I was born into a unique culinary family dating back hundreds of years on both sides. I learned my culinary techniques from both of my grandmothers, mother and from reading old family recipes dating back over 150 years from the Old South,Ireland, and Germany. <br /> <br />Thanks for getting to know me. I hope you enjoy my families' recipes. <br /> <br />Feel free to email me for recipes and help. <br /> <br />steven.loeffler@mac.com</p>