Esmeralda's Mexican Restaurant Rice

linda O


Bring this to your Church Social and Wow the People.


★★★★★ 1 vote

10 people
10 Min
35 Min


  • 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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About Esmeralda's Mexican Restaurant Rice

Course/Dish: Rice Sides

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