Cue the Episode!

1. Make sure to listen to Diana on The Storied Recipe Podcast, A Sacred Conversation With Diana Silva (Molé Mama) while you make her Mexican Rice recipe!

Make the Recipe

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.
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.
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.
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.
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.
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.