Real Recipes From Real Home Cooks ®

esmeralda's mexican restaurant rice

(1 rating)
Recipe by
linda O
St. George, UT

Bring this to your Church Social and Wow the People.

(1 rating)
yield 10 people
prep time 10 Min
cook time 35 Min

Ingredients For esmeralda's mexican restaurant rice

  • 3 c
  • juice from 1 lemon
  • 2 clove
  • 1 Tbsp
    knorr caldo de pollo chicken base
  • 4 c
    chicken stock
  • 2 c
    cherry tomatos or any tomatos blended
  • that is fresh.
  • 1/4 c
    oil for frying onions, rice and garlic
  • 1 Tbsp
    chicken adobe mexican food store or walmart
  • 1/2 c
    peas if desired
  • add some cilantro

How To Make esmeralda's mexican restaurant rice

  • 1
    Add oil to the bottom of a frying pan and fry garlic, onion, and rice till it is golden brown. Add your adobe powder to your rice. It is optional. Maybe, hard to find in your area where you live.
  • 2
    Put tomatos in a blender or food processor and add to the rice mixture. Add the chicken stock a little at a time. Than add your lemon and chicken bouillon or (Knorr Caldo de Pollo). Caldo de Pollo is a powdered bouillon easy to use. My daughter in law uses this all the time. This is her recipe.
  • 3
    Put heat on simmer till it absorbs the liquid. Use a lid. Add a few peas about 1/2 cup if desired. Takes about an hour. Done! Rice should be light firm and fluffy.

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