This lovely rice turned out a pretty light pink and was perfect to accompany spicy King Ranch Chicken. I used chicken broth instead of the cubes to lower the salt content. Made for Pick A Chef Spring 2011. =)
This is exactly how my grandmother in New Mexico taught me to make Mexican rice, only she used lard and chicken stock. Fabulous and easy! Thanks for sharing!
Super easy and yummy. Used a whole clove of garlic, and most likely would add a little spice to it next time, but everyone enjoyed it! Thanks for sharing!
Ate an enormous amount whence I fell backwards into my chair where I considered staying until summer. *PAC Spring 2013*