Ready in 1h
Try this Mexican Restaurant Rice recipe, or contribute your own.
Slowly brown the rice in the oil, stirring frequently, so it does not scorch. While browning the rice, be heating the chicken stock to the boiling point. When the rice is lightly browned, add the onion, garlic and tomatoe and continue cooking till the onion is soft. Add the boiling chicken stock, cover and simmer for 20 minutes. DO NOT lift the lid or stir while cooking the rice. Note! The first time you make it, drain any juice from the chopped tomatoe, other-wise it may turn out to moist, or cut back on the chicken stock to make up for the tomatoe juice. Later you will find out how much your liquid your brand of rice will obsorb. Posted to EAT-L Digest 25 Aug 96 From: Edward Tucker
laconyagilbert 2y agoThis came out great! I did have to cook it a little longer and add more chicken stock, but it was absolutely tasty!
Scottflorence 2y agoMarvellous
pauldean1 2y agoNice and easy, added chorizo for some bulking and hits the spot!
susan293 2y ago
colleenrocks 3y ago
alengrams 4y agoAs a vegan, I sub in my vegan broth made with The Spice House's poultry seasoning. Perfect subin for this chicken broth. Also, no fat for this girl. My no stick pan for browning the rice then when adding onion etc,I add 2Tb. Broth for no sticking.
ZeroTheHero 4y agoJust started making this, smells real good, must be the cumin amd chili powder. love it so far.
Firebyrd 4y agoGreat stuff! Goes well with my enchiladas, chicken, and mole!
CCheryl 4y agothis is a very good recipes, CCheryl