Esmeralda's Mexican Restaurant Rice

Name: Esmeralda's Mexican Restaurant Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10 people
Ingredients: 3 c rice; juice from 1 lemon; 2 clove garlic; 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

By linda O
@mydog1

Bring this to your Church Social and Wow the People.

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

10 people

Prep:

10 Min

Cook:

35 Min

Ingredients

3 c

rice
·

juice from 1 lemon
2 clove

garlic
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
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How to Make Esmeralda's Mexican Restaurant Rice

Step-by-Step

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.
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.
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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