Matt's Mexican rice(Fishing trip)

Matthew Peterson

By
@pete76cj7

My buddy mike taught me how to make this on our guys fishing trip to the coast. it's requested every year.


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Rating:

Comments:

Serves:

8-10

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 c
rice, uncooked
4 c
prepared knorr chicken boullioun
1 can(s)
tomato sauce 6 oz.
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
cumin
1 pkg
goya- con azafran seasoning
1 pkg
goya- con culantro y anchiote seasoning
1 tsp
paprika
1 tsp
mexican oregano
pepper to taste
1/2
yellow onion
1 bunch
cilantro
2 Tbsp
evoo

Directions Step-By-Step

1
In a Large deep frying pan. EVOO over medium heat saute rice in the oil for a couple minutes, adding each spice individually. until rice slightly browns.
2
Just as soon as you see any color in the rice dump in the prepared chicken bouillon broth and tomato sauce.
3
Add a small bunch of cilantro and Yellow onion.
4
Bring to a boil. Cover reduce heat to low to medium low for 20 minutes. Do NOT uncover or stir...EVER! As a matter of fact don't even look at it until you are ready to serve. After the 20 minutes is over turn off burner and let it sit warming until serving time.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Hashtag: #Mexican rice