esmeralda's mexican restaurant rice

Name: Esmeralda's Mexican Restaurant Rice
Prep time: 10 min
Cook time: 35 min
Yield: 10
Ingredients: 3 cup(s) rice; - juice from 1 lemon; 2 clove(s) garlic; 1 tablespoon(s) knorr caldo de pollo chicken base; 4 cup(s) chicken stock; 2 cup(s) cherry tomatos or any tomatos blended; - that is fresh.; 1/4 cup(s) oil for frying onions, rice and garlic; 1 tablespoon(s) chicken adobe mexican food store or walmart; 1/2 cup(s) peas if desired; - add some cilantro

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136 Pinches 1 Photo

linda O

St. George, UT

Updated on Jan 4, 2013

Bring this to your Church Social and Wow the People.

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prep time 10 Min

cook time 35 Min

method ---

yield 10 people

Ingredients

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

How To Make esmeralda's mexican restaurant rice

Step 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.

Step 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.
Step 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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