and not the stuff that Mexican joints serve you...... MEXICAN RICE 1 CUP OF WHITE RICE ( I PREFER MATAHAMA) 1 CAN OF PATO SAUCE, the small. can. 1 CAN OF CHICKEN BROTH ABOUT 2 CUPS OF BOILING WATER SALT AND ONION POWDER TO TASTE 2 TABLESPOONS OF COOKING OIL IN A LARGE FRYING PAN ADD COOKING OIL, HEAT OIL, WHEN HOT ADD RICE AND TOAST UNTIL GOLDEN BROWN. ADD ABOUT 1 CUP OF BOILING WATER, PATO SAUCE, AND CHICKEN BROTH. RICE NEEDS TO BE COVERED BY LIQUIDS. ADD SALT AND ONION POWDER. LET SIMMER UNTIL RICE IS SOFT AND ALL THE WATER HAS EVAPORATED, MAKE SURE TO WATCH BECAUSE IT COULD BURN, IF RICE DOESN’T LOOK LIKE IT HAS COOKED ADD MORE HOT WATER AND IT HAS EVAPORATED… YOU MAY ADD SOME CHEESE TO THE TOP ONCE IT IS DONE…….ENJOY……………. This is Ernestina's recipe. Pato sauce is vital. If tomato sauce is used it takes all the zing out of it.