Directions
- 1Place 2 cups of Jasmine rice in a 12-inch pan (without washing the rice).
- 2Drizzle some oil on the rice.
- 3Turn the pan to a medium-high heat.
- 4Brown the rice with a spatula for about 4-5 minutes, making sure it doesn't burn, just browns.
- 5Once the rice is toasty, add 6 cups of room temperature water quickly.
- 6Add 2 tablespoons of Nor de Pollo to the rice and mix it in fast.
- 7Add 10 tablespoons of tomato sauce and mix it in.
- 8After this last mix, do not mix the rice anymore.
- 9Cover the pan with a tight-fitting lid and cook on medium-high heat for 10 minutes without opening the lid.
- 10After 10 minutes, turn off the stove completely.
- 11Leave the covered pan on the turned-off stove for 5 minutes.
- 12After 5 minutes, remove the pan from the heat, but leave the lid on for another 10 minutes.
- 13After this final 10 minutes, the rice is ready.
Ingredients
- 2 cups Jasmine rice
- oil
- 6 cups room temperature water
- 2 tablespoons Nor de Pollo
- 10 tablespoons tomato sauce
Equipment
12-inch pantight-fitting lidspatulastove
Tips
- Get all ingredients ready before cooking (mise en place) to prevent burning.
- Brown the rice for about 4-5 minutes, ensuring it does not burn, just gets brown.
- Work fast when adding water to the hot pan.
- Do not mix the rice after adding the tomato sauce.
- Do not open the lid during the first 10 minutes of cooking.
- After turning off the stove, leave the rice covered on the stove for 5 minutes.
- After 5 minutes, remove from heat but leave covered for another 10 minutes to finish steaming.
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