Matt's Mexican rice(Fishing trip)

Matthew Peterson


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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15 Min
20 Min
Stove Top


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  • 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
  • 1 pkg
    goya- con azafran seasoning
  • 1 pkg
    goya- con culantro y anchiote seasoning
  • 1 tsp
  • 1 tsp
    mexican oregano
  • ·
    pepper to taste
  • 1/2
    yellow onion
  • 1 bunch
  • 2 Tbsp

How to Make Matt's Mexican rice(Fishing trip)


  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.

Printable Recipe Card

About Matt's Mexican rice(Fishing trip)

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

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