Thursday, December 16, 2010

Kelli's Famous Mexican Rice

Because it's Thursday and my baby only has one more stinking day until winter break and I can then sleep in every day, I will be sharing my FAMOUS Mexican Rice.  Why is it famous you ask? Because I said so.  Also because you know you go to Mexican Restaurants and love the rice and go home and buy a box of Rice A Roni Spanish Rice and its not even CLOSE to being the same thing. eat my rice :)-

Ok side bar - I totally freaking forgot to take a picture of the finished product because I was obsessing over my Creamy White Chili.  So lets just pretend for one single second that the picture I am about to show you is NOT my leftovers sitting in a Dora The Explorer bowl.  Amen.

Ta Da! HAHA mmmmmm it is so good though.  I do have several more pics because rice can be very finicky.  You must follow the directs EXACTLY or the recipe police will come to your house and remove all of your ingredients and give them to a worthy follower :) Here's an ingredient list:

Kelli's Famous Mexican Rice
(Courtesy of Kelli)

1 cup long grain rice (I use Mahatma)
1 small onion diced (Can also use dried)
1 tablespoon minced garlic
1 14 oz can chicken stock
1/2 can El Pato spicy tomato sauce
1 tablespoon oil
Salt & Pepper to taste

First - this is a very important ingredient.  And it is super dangerous.  I compare it to working with jalapeno's. Please be very careful because this stuff is so so so spicy!!!!  It is better to use too little than too much BELIEVE me or you will be dripping nose goop all over your food as you attempt to eat straight fire:

Ok so first you want to heat your oil in a nice large frying pan that has a tight fitting lid.  Once your oil is hot, add your rice, onion, garlic and salt and pepper.  Stir constantly because you don't want your garlic to burn.  Your rice will turn colors in a couple of minutes, leaving some of your rice white and some translucent like so:

Next add your half can of El Pato and your can of chicken broth.  Stir well and bring to a boil.  Cover and reduce heat to simmer.  What I am about to tell you is the absolute secret of success to this rice:  DO NOT, under any circumstances, remove the lid for 20 minutes!  Set your timer and walk away.  After your timer goes off, give the rice a joosh, a stir, scraping the bottom of the pan well.  Some stoves "simmer" setting may be a little high and the rice may stick and give a little crust.  THIS IS OK in fact it adds to the flavor. Just stir it up.  Taste it (it will be very spicy).  If the rice is not done, put the lid back on and go for 5-7 minutes or until you get to the doneness you desire.  

Hope you guys love it as much as I do!


Special K


  1. OMG Only I could post the same recipe twice...ok ok I was worried you didn't get it the first time hehe

  2. Yummy, Yummy, Yummy...I got LOVE in my Tummy! LOL~~~~~~Can't wait to try this one and I was cracking up at you while reading are so fun! I would love to cook together! :o)