Prep 7 mins
Cook 35 mins
This recipe was taught to me by my Mother and Sister. I have the tendency to add my own "twist" to all recipes I've come across, to give it a tiny sense of uniqueness. I hope you enjoy it as everyone I've made the rice for has. I've been told several times that it's "The best Mexican rice they've ever had". I'll let you be the judge. Enjoy!
- 1 yellow onion, diced
- 1 bushel cilantro, chopped fine
- 1 lemon, juiced
- 8 -10 garlic cloves, minced
- 2 (8 ounce) cans El Pato salsa de fresco
- 1 (8 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes (Rotel Lime and Cilantro flavor preferably)
- 1 (32 ounce) bag long grain white rice
- 2 -3 tablespoons Knorr chicken bouillon
- 1 tablespoon garlic salt
- 1 teaspoon salt (add more to taste if preferred)
- 1⁄4 cup vegetable oil
- 1 1⁄3 cups water
- Heat vegetable oil on Medium-High heat and add the rice.
- Stir rice to fully coat in oil and fry for about 2 minutes, stirring occasionally to avoid burning and ensure thorough cooking of the rice.
- Add the Garlic, Onion, Garlic Salt and regular Salt and continue cooking until rice is golden brown (about 3-5 minutes), stirring occasionally.
- Add the Tomato sauce, El Pato sauce and Diced Tomatoes and mix together. Continue cooking for another minute.
- Add Lemon juice and Knorr bouillon and mix, cook for another minute.
- Add the water and Cilantro, stir and bring sauce to a boil. (at this point, before boiling, you can taste the sauce and add more Salt to taste).
- Reduce heat to a simmer and cover the rice, cooking for 25 more minutes (It is extremely important to NOT stir the rice at this point, just cover and wait 25 minutes).
- After 25 minutes, mix the rice and it is ready to serve.
- This recipe makes approximately 10 servings. Halve the ingredients, omit one can of El Pato and use an 8 oz. can of diced tomatoes instead of 10 oz. to make approximately 5-6 servings. Enjoy!