Directions
- 1Cut two Roma tomatoes in half and add them to a blender.
- 2Cut a quarter of a white onion and add it to the blender.
- 3Peel and add fresh garlic cloves to the blender.
- 4Cover the ingredients in the blender with one cup of water.
- 5Add one packet of chicken bouillon and one packet of tomato bouillon to the blender.
- 6Secure the lid on the blender and blend until completely smooth.
- 7Wash two cups of jasmine rice thoroughly in a bowl, rinsing three to four times until the water is clear.
- 8Heat three tablespoons of oil in a pan on medium heat.
- 9Add the washed rice to the pan and fry for about five minutes until it gives off a nutty aroma.
- 10Pour two cups of water into the pan with the rice.
- 11Strain the blended salsa into the rice mixture in the pan.
- 12Cut a jalapeño in half lengthwise and add it to the rice mixture for extra flavor (optional).
- 13Bring the rice mixture to a boil.
- 14Reduce the heat to the lowest setting and place the lid on the pan.
- 15Let the rice cook undisturbed for 20 minutes.
- 16After 20 minutes, remove the pan from the heat and let it sit with the lid on for another 5 minutes.
- 17Serve the Mexican red rice with a jalapeño on top.
Ingredients
- 2 Roma tomatoes
- 0.25 white onion
- 2 cloves fresh garlic
- 1 cup water
- 1 packet chicken bouillon
- 1 packet tomato bouillon
- 2 cups jasmine rice
- 3 tablespoons oil
- 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.
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