Easy Mexican Rice

35 mins
Serves 1
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Directions

  1. 1Place 2 cups of Jasmine rice in a 12-inch pan (without washing the rice).
  2. 2Place 2 cups of Jasmine rice in a 12-inch pan (without washing the rice).
  3. 3Place 2 cups of Jasmine rice in a 12-inch pan (without washing the rice).
  4. 4Drizzle some oil on the rice.
  5. 5Drizzle some oil on the rice.
  6. 6Drizzle some oil on the rice.
  7. 7Turn the pan to a medium-high heat.
  8. 8Turn the pan to a medium-high heat.
  9. 9Turn the pan to a medium-high heat.
  10. 10Brown the rice with a spatula for about 4-5 minutes, making sure it doesn't burn, just browns.
  11. 11Brown the rice with a spatula for about 4-5 minutes, making sure it doesn't burn, just browns.
  12. 12Brown the rice with a spatula for about 4-5 minutes, making sure it doesn't burn, just browns.
  13. 13Once the rice is toasty, add 6 cups of room temperature water quickly.
  14. 14Once the rice is toasty, add 6 cups of room temperature water quickly.
  15. 15Once the rice is toasty, add 6 cups of room temperature water quickly.
  16. 16Add 2 tablespoons of Nor de Pollo to the rice and mix it in fast.
  17. 17Add 2 tablespoons of Nor de Pollo to the rice and mix it in fast.
  18. 18Add 2 tablespoons of Nor de Pollo to the rice and mix it in fast.
  19. 19Add 10 tablespoons of tomato sauce and mix it in.
  20. 20Add 10 tablespoons of tomato sauce and mix it in.
  21. 21Add 10 tablespoons of tomato sauce and mix it in.
  22. 22After this last mix, do not mix the rice anymore.
  23. 23After this last mix, do not mix the rice anymore.
  24. 24After this last mix, do not mix the rice anymore.
  25. 25Cover the pan with a tight-fitting lid and cook on medium-high heat for 10 minutes without opening the lid.
  26. 26Cover the pan with a tight-fitting lid and cook on medium-high heat for 10 minutes without opening the lid.
  27. 27Cover the pan with a tight-fitting lid and cook on medium-high heat for 10 minutes without opening the lid.
  28. 28After 10 minutes, turn off the stove completely.
  29. 29After 10 minutes, turn off the stove completely.
  30. 30After 10 minutes, turn off the stove completely.
  31. 31Leave the covered pan on the turned-off stove for 5 minutes.
  32. 32Leave the covered pan on the turned-off stove for 5 minutes.
  33. 33Leave the covered pan on the turned-off stove for 5 minutes.
  34. 34After 5 minutes, remove the pan from the heat, but leave the lid on for another 10 minutes.
  35. 35After 5 minutes, remove the pan from the heat, but leave the lid on for another 10 minutes.
  36. 36After 5 minutes, remove the pan from the heat, but leave the lid on for another 10 minutes.
  37. 37After this final 10 minutes, the rice is ready.
  38. 38After this final 10 minutes, the rice is ready.
  39. 39After this final 10 minutes, the rice is ready.

Ingredients

  • 2 cups Jasmine rice
  • 2 cups Jasmine rice
  • 2 cups Jasmine rice
  • oil
  • oil
  • oil
  • 6 cups room temperature water
  • 6 cups room temperature water
  • 6 cups room temperature water
  • 2 tablespoons Nor de Pollo
  • 2 tablespoons Nor de Pollo
  • 2 tablespoons Nor de Pollo
  • 10 tablespoons tomato sauce
  • 10 tablespoons tomato sauce
  • 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.