Easy Mexican Rice

Name: Easy Mexican Rice
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 cups Jasmine rice; oil; 6 cups room temperature water; 2 tablespoons Nor de Pollo; 10 tablespoons tomato sauce

35m

Serves 1

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Easy Mexican Rice

facebook.com

35m

Serves 1

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.

Easy Mexican Rice

35m

Serves 1

facebook.com

Easy Mexican Rice

facebook.com

35m

Serves 1

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.