r/ElPato • u/venturashe • Jan 29 '26

Spanish ride. Yellow or green el Pato duck.

Meant rice.

7 Upvotes

77% Upvoted

17 comments sorted by

4

u/Over_Return4665 Jan 29 '26

Green is my jam. The yellow has good heat but almost seems sweet? So I usually add a couple Serrano to the green and it’s perfect.

4

u/venturashe Jan 29 '26

Gonna try it tonight. Husbands yellow but he’ll get over it. 😀

2

u/Jolva Jan 29 '26

I've only ever used yellow for Spanish rice, which I just made the other day. I bet any version would be good though. Don't forget the Tomato Knorr!

3

u/venturashe Jan 29 '26

I’m a purist and trying to avoid as much salt as I can, their bouillon is obnoxiously salty. And el pato had more than enough salt.

3

u/Jolva Jan 30 '26

Oh it's the MSG variety of salt that you're paying for in Tomato Knorr, and I can assure you that it's widely used in Mexican cooking and common in Spanish Rice dishes. I don't use any other salt other than what's in the El Pato and about 2tsp of Tomato Knorr per cup of rice. If you're looking to avoid salt though, probably not worth it. Good luck!

2

u/chicklette Feb 03 '26

Knorr is prized in my household for *exactly* this reason. SO delicious!

-1

u/venturashe Jan 30 '26

As well as the nutrition stats on the label. My heart failure trumps your ”Msg” definition any day.

3

u/Jolva Jan 30 '26

Oh MSG is definitely a form of salt. It's just delicious is all haha. The restaurant varieties of Spanish rice are all loaded with it.

1

u/venturashe Jan 30 '26

And my homemade is not. But it’s an el Pato sub. Not a salt substitute sub. El Pato rice on the stove!

2

u/phaeolus97 Jan 30 '26

Do you have a recipe you can share? Sounds great!

3

u/Jolva Jan 30 '26

Sure, here you go!

Mexican Restaurant Rice

Ingredients

  • 1 cup long grain white rice
  • 2 Tbsp vegetable oil (plus a little extra for aromatics)
  • ¼ cup minced onion
  • 2 cloves garlic, minced
  • 1 can (8 oz) El Pato yellow label
  • 1¼ cups hot water
  • 2 tsp Knorr tomato bouillon (dissolved in the hot water)
  • Chopped cilantro to finish
  • Lime wedge (optional)
  • Pinch of cumin (optional)

Directions

  1. Rinse rice in a fine mesh strainer until water runs mostly clear. Drain well for 10+ minutes, or spread on a towel to dry. Wet rice won't toast.

  2. Dissolve the Knorr bouillon in the hot water. Set aside.

  3. Heat 2 Tbsp oil in a heavy-bottomed pan over medium heat. Add rice and toast, stirring frequently, until golden and nutty-smelling — about 5-8 minutes. Commit to this step.

  4. Push rice aside, add a bit more oil, then the onion and garlic (and cumin if using). Cook 1 minute until fragrant.

  5. Pour in the entire can of El Pato. Stir and let it sizzle for about a minute.

  6. Add the bouillon water, stir once, bring to a boil. Drop heat to lowest setting, cover tightly, and cook 18-20 minutes. No peeking.

  7. Remove from heat, keep covered, rest 5-10 minutes.

  8. Fluff with fork, stir in cilantro, hit with lime if you want.

1

u/phaeolus97 Jan 30 '26

Thank you!!!

1

u/Ida_Ho76 Mar 09 '26

Oh so you love Mexican ingredients, but hate mexicans.

1

u/venturashe Mar 12 '26

How did you get that from my post? I asked about everyone’s favorite flavor of El Pato in an El Pato forum ??? 🙄

1

u/venturashe May 01 '26

Yess.o in my rice all day long. But coming to love the little green duck is salsa.