matt's mexican rice(fishing trip)
My buddy mike taught me how to make this on our guys fishing trip to the coast. it's requested every year.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 2 cups rice, uncooked
- 4 cups prepared knorr chicken boullioun
- 1 can tomato sauce 6 oz.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 package goya- con azafran seasoning
- 1 package goya- con culantro y anchiote seasoning
- 1 teaspoon paprika
- 1 teaspoon mexican oregano
- - pepper to taste
- 1/2 - yellow onion
- 1 bunch cilantro
- 2 tablespoons evoo
How To Make matt's mexican rice(fishing trip)
-
Step 1In 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.
-
Step 2Just as soon as you see any color in the rice dump in the prepared chicken bouillon broth and tomato sauce.
-
Step 3Add a small bunch of cilantro and Yellow onion.
-
Step 4Bring 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Rice Sides
Ingredient:
Rice/Grains
Culture:
American
Method:
Stove Top
Keyword:
#Mexican rice
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