Authentic Mexican Rice

Step 1

Wash the rice. Place the rice in a strainer, place the strainer in your sink, and run cold water through it until it runs clear. Let the excess water drain out.

Step 2

Pour the olive oil into a skillet over medium-high heat. When the oil is hot, add the washed rice.Hot oil tip: place a wooden spoon on the oil and if it bubbles it is ready.

Step 3

Fry the rice until it is golden brown, it should take approximately 15 minutes. Add serranos and diced onions for the last 2 minutes of the cooking time.

Step 4

Prepare the liquid/stock while the rice is frying. In a large bowl, add tomato sauce, crush garlic, cloves, salt and pepper to taste, Knorr chicken broth (or fresh stock), and mix. The total needs to be 6 cups of liquid. Excess liquid will make the rice mushy and too little liquid will cause the rice to burn.

Step 5

Pour the stock into the frying rice, onions, and serrano peppers. Bring to a boil, cover, and lower to low medium heat and simmer for about 30 minutes until the rice is cooked.

Step 6

Serve hot. You can store it for about one week in the refrigerator and it can also be frozen. Reheats well in the microwave.