Perfect Mexican Rice

25 mins
Serves 1
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Directions

  1. 1Cut two Roma tomatoes in half and add them to a blender.
  2. 2Cut two Roma tomatoes in half and add them to a blender.
  3. 3Cut two Roma tomatoes in half and add them to a blender.
  4. 4Cut a quarter of a white onion and add it to the blender.
  5. 5Cut a quarter of a white onion and add it to the blender.
  6. 6Cut a quarter of a white onion and add it to the blender.
  7. 7Peel and add fresh garlic cloves to the blender.
  8. 8Peel and add fresh garlic cloves to the blender.
  9. 9Peel and add fresh garlic cloves to the blender.
  10. 10Cover the ingredients in the blender with one cup of water.
  11. 11Cover the ingredients in the blender with one cup of water.
  12. 12Cover the ingredients in the blender with one cup of water.
  13. 13Add one packet of chicken bouillon and one packet of tomato bouillon to the blender.
  14. 14Add one packet of chicken bouillon and one packet of tomato bouillon to the blender.
  15. 15Add one packet of chicken bouillon and one packet of tomato bouillon to the blender.
  16. 16Secure the lid on the blender and blend until completely smooth.
  17. 17Secure the lid on the blender and blend until completely smooth.
  18. 18Secure the lid on the blender and blend until completely smooth.
  19. 19Wash two cups of jasmine rice thoroughly in a bowl, rinsing three to four times until the water is clear.
  20. 20Wash two cups of jasmine rice thoroughly in a bowl, rinsing three to four times until the water is clear.
  21. 21Wash two cups of jasmine rice thoroughly in a bowl, rinsing three to four times until the water is clear.
  22. 22Heat three tablespoons of oil in a pan on medium heat.
  23. 23Heat three tablespoons of oil in a pan on medium heat.
  24. 24Heat three tablespoons of oil in a pan on medium heat.
  25. 25Add the washed rice to the pan and fry for about five minutes until it gives off a nutty aroma.
  26. 26Add the washed rice to the pan and fry for about five minutes until it gives off a nutty aroma.
  27. 27Add the washed rice to the pan and fry for about five minutes until it gives off a nutty aroma.
  28. 28Pour two cups of water into the pan with the rice.
  29. 29Pour two cups of water into the pan with the rice.
  30. 30Pour two cups of water into the pan with the rice.
  31. 31Strain the blended salsa into the rice mixture in the pan.
  32. 32Strain the blended salsa into the rice mixture in the pan.
  33. 33Strain the blended salsa into the rice mixture in the pan.
  34. 34Cut a jalapeño in half lengthwise and add it to the rice mixture for extra flavor (optional).
  35. 35Cut a jalapeño in half lengthwise and add it to the rice mixture for extra flavor (optional).
  36. 36Cut a jalapeño in half lengthwise and add it to the rice mixture for extra flavor (optional).
  37. 37Bring the rice mixture to a boil.
  38. 38Bring the rice mixture to a boil.
  39. 39Bring the rice mixture to a boil.
  40. 40Reduce the heat to the lowest setting and place the lid on the pan.
  41. 41Reduce the heat to the lowest setting and place the lid on the pan.
  42. 42Reduce the heat to the lowest setting and place the lid on the pan.
  43. 43Let the rice cook undisturbed for 20 minutes.
  44. 44Let the rice cook undisturbed for 20 minutes.
  45. 45Let the rice cook undisturbed for 20 minutes.
  46. 46After 20 minutes, remove the pan from the heat and let it sit with the lid on for another 5 minutes.
  47. 47After 20 minutes, remove the pan from the heat and let it sit with the lid on for another 5 minutes.
  48. 48After 20 minutes, remove the pan from the heat and let it sit with the lid on for another 5 minutes.
  49. 49Serve the Mexican red rice with a jalapeño on top.
  50. 50Serve the Mexican red rice with a jalapeño on top.
  51. 51Serve the Mexican red rice with a jalapeño on top.

Ingredients

  • 2 Roma tomatoes
  • 2 Roma tomatoes
  • 2 Roma tomatoes
  • 0.25 white onion
  • 0.25 white onion
  • 0.25 white onion
  • 2 cloves fresh garlic
  • 2 cloves fresh garlic
  • 2 cloves fresh garlic
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 packet chicken bouillon
  • 1 packet chicken bouillon
  • 1 packet chicken bouillon
  • 1 packet tomato bouillon
  • 1 packet tomato bouillon
  • 1 packet tomato bouillon
  • 2 cups jasmine rice
  • 2 cups jasmine rice
  • 2 cups jasmine rice
  • 3 tablespoons oil
  • 3 tablespoons oil
  • 3 tablespoons oil
  • 1 jalapeño
  • 1 jalapeño
  • 1 jalapeño

Equipment

blenderknifecutting boardmeasuring cupstrainerpanwooden spoonlidoven mitt

Tips

  • Always wash the rice to remove excess starch, which can make it mushy and sticky.
  • Strain the salsa before adding it to the rice to ensure a smooth texture and clean finish.
  • Do not touch your privates after handling chilies, as it will burn.
  • Cook the rice undisturbed for 20 minutes on low heat after boiling.
  • Let the rice sit for an additional 5 minutes after cooking to ensure it's perfectly done.
Perfect Mexican Rice | Clip Recipe