The Best Mexican Rice

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 42mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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