Mexican Rice from Serrano's Cafe
This was the rice we served in our Mexican restaurant that we owned in Port St. Joe, Fla in the early 90's. Your house will smell like a mexican restaurant while this is cooking, remember, do not lift the lid, if your fire is as low as it will go, it will not burn or dry out, the texture of this rice is perfect when done right. Hope you enjoy! If you want an even more authentic flavor, use bacon fat or lard instead of oil and butter, this is what we did, but now i have high cholesterol, no more bacon fat unless I absolutely have to....lol
"Having never made rice successfully without a rice cooker, I was a little apprehensive about trying this. I just made this rice to go with fajita night and was shocked by how something so simple could be soo good! The only thing I did differently was substitute vegetable boil lion and one cup of chicken stock for one cup of water. It was perfect!" - daniellecurtisYield: 6 Servings Ready in 45 minutes
Cuisine: MexicanMain Ingredient: Rice
94% would make again (reviews)
1,516
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Notes Mexican Rice from Serrano's Cafe Preparation
Rinse rice under cold water in a colander until water is clear?dry
In a pan with a tight fitting lid, add oil and butter,,,,make sure pan is extrememly hot, add onion, garlic, carrot, salt and pepper. Saute on high heat for a few minutes, then add rice, continue stirring for 5 mins, try to brown the rice a little, if it doesn't brown, that's ok.
Then add water, the pot will steam so watch your head, lol, then add the tomato boullion, just mix a little, avoid stirring too much. Bring water to a boil, then turn heat down to the lowest temp without having the flame go out, cook for 20 minutes. Take of heat and let set for 15, do not take the cover off until it has sat for 15-20 minutes.
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The carrot and boullion give the rice its great color
photo by 
guitarmom
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Mexican Rice from Serrano's Cafe Reviews
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Delicious recipe! Make it all the time!
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It was pretty plain and the carrots put some people off. I ended up bringing an almost full platter home.
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really good rice, fairly easy but awesome flavor!!
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very good and simple to make!
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This rice was amazing.. and really easy!!
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Best recipe ever. The rice is like restaurant style!!!
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This was very good rice and my family really enjoyed it! I always wondered how they made it in the restaurants and this was pretty close.
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the best rice
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Having never made rice successfully without a rice cooker, I was a little apprehensive about trying this. I just made this rice to go with fajita night and was shocked by how something so simple could be soo good! The only thing I did differently was substitute vegetable boil lion and one cup of chicken stock for one cup of water. It was perfect!
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I got many compliments on this...it did sit a little longer than I anticipated but we added a little broth from the pork roast that was cooking to keep it moist. Yum!
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LOVED this! I've made it several times now. I doubled the tomato bouillon, the rest I made exactly as written. Awesome. This recipe has replaced all other rice recipes in my house. My kids even love it! Highrecommend
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I thought it was a little plain, so if I make it again, I will need to spice it up a bit more. Also, the tomato bouillon cube didn't fully dissolve. Tomato bouillon can usually be found in the hispanic section of your local grocery store. The one I use is a chicken/bouillon mix and I like it so much, I add it to my chicken noodle soup instead of the standard chicken bouillon!
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This recipe made the rice so fluffy and full of flavor. I am so happy to come across this recipe. It will be the staple piece I use every time I make a Mexican dish. Thank you!
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I am glad you gave a try...happy cooking!
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I agree with CathrineJ, had to add a few things to jazz it up, otherwise just ordinary stuffs I would suggest adding green chilies, gave it life haha..
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Glad you liked it, I made it the other day too!
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Very easy to make; the timing was perfect.
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This was great! I couldn't find the tomato bouillon so I also substituted. Tomato paste. Pretty tasty :)
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OMG!!! LOVED it! Rice is hard to get right and I followed this recipe exactly as written and It game out exactly like a Mexi restaurant!! My new staple side dish!
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