Before finding this recipe I experimented for years trying to recreate that Mexican restaurant-style rice. This one comes closer than anything else I have tried, and I have since made it no less than a dozen times. I typically use brown rice, and add a handful of frozen, diced carrots and peas when I add the broth for color. Though I had never bought Pace picante sauce for my own consumption before, I tried it based on the other reviews and really liked it. Now I buy the big jugs of it at the warehouse store just for this dish. I always make a double batch and freeze half.
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Before finding this recipe I experimented for years trying to recreate that Mexican...