Mexican Rice

© Copyright Chef LaLa

© Copyright Chef LaLa


  • 2 tablespoons canola oil
  • 1 cup long grain white rice
  • 1 bottle Chef LaLa Homemade Tomato Serrano Sauce
  • 2 cups chicken stock
  • ½ cup frozen peas and carrots


  1. Wash rice thoroughly until water runs clear; drain.
  2. Heat oil in medium skillet over medium-high heat. Add rice; stir occasionally until golden brown.
  3. Add Chef LaLa Homemade Tomato Serrano Sauce until tomato sauce, stir for about 5 minutes.
  4. Add chicken stock; bring to a boil.
  5. Add frozen peas and carrots.
  6. Cover; lower heat and cook 15 minutes oruntil tender.


6 servings (3 cups)