1Grab a frying pan and turn your heat somewhere in between medium and medium high.
2Grab a frying pan and turn your heat somewhere in between medium and medium high.
3Grab a frying pan and turn your heat somewhere in between medium and medium high.
4Add in 3 tablespoons of oil.
5Add in 3 tablespoons of oil.
6Add in 3 tablespoons of oil.
7Once the oil is hot, add in 2 cups of rice.
8Once the oil is hot, add in 2 cups of rice.
9Once the oil is hot, add in 2 cups of rice.
10Mix the rice up to make sure that it's well coated in that oil.
11Mix the rice up to make sure that it's well coated in that oil.
12Mix the rice up to make sure that it's well coated in that oil.
13Fry the rice for about 7 to 8 minutes on medium, medium high heat until it gets a golden brown color.
14Fry the rice for about 7 to 8 minutes on medium, medium high heat until it gets a golden brown color.
15Fry the rice for about 7 to 8 minutes on medium, medium high heat until it gets a golden brown color.
16Continuously stir the rice during the toasting process to prevent burning.
17Continuously stir the rice during the toasting process to prevent burning.
18Continuously stir the rice during the toasting process to prevent burning.
19While toasting the rice, measure out 1 teaspoon of garlic powder, 1 teaspoon of onion powder, about a teaspoon of oregano, about a teaspoon of ground cumin, and about a tablespoon and a half of chicken bouillon.
20While toasting the rice, measure out 1 teaspoon of garlic powder, 1 teaspoon of onion powder, about a teaspoon of oregano, about a teaspoon of ground cumin, and about a tablespoon and a half of chicken bouillon.
21While toasting the rice, measure out 1 teaspoon of garlic powder, 1 teaspoon of onion powder, about a teaspoon of oregano, about a teaspoon of ground cumin, and about a tablespoon and a half of chicken bouillon.
22Once the rice has reached the desired golden brown color, slowly add in 5 cups of water.
23Once the rice has reached the desired golden brown color, slowly add in 5 cups of water.
24Once the rice has reached the desired golden brown color, slowly add in 5 cups of water.
25Give that a quick mix, and add in your measured spices.
26Give that a quick mix, and add in your measured spices.
27Give that a quick mix, and add in your measured spices.
28Mix the spices around in the rice and water.
29Mix the spices around in the rice and water.
30Mix the spices around in the rice and water.
31Add in 2 8-oz cans of tomato sauce slowly and give that a quick mix.
32Add in 2 8-oz cans of tomato sauce slowly and give that a quick mix.
33Add in 2 8-oz cans of tomato sauce slowly and give that a quick mix.
34Turn your heat up to medium and let the mixture come up to a simmer.
35Turn your heat up to medium and let the mixture come up to a simmer.
36Turn your heat up to medium and let the mixture come up to a simmer.
37While it's simmering, take the stem off of 1 jalapeño and cut it in half right down the middle.
38While it's simmering, take the stem off of 1 jalapeño and cut it in half right down the middle.
39While it's simmering, take the stem off of 1 jalapeño and cut it in half right down the middle.
40Once it starts simmering, add the jalapeño just right on top.
41Once it starts simmering, add the jalapeño just right on top.
42Once it starts simmering, add the jalapeño just right on top.
43Cover the pan and let it simmer on medium heat for 10 minutes.
44Cover the pan and let it simmer on medium heat for 10 minutes.
45Cover the pan and let it simmer on medium heat for 10 minutes.
46After 10 minutes, turn the heat down to low and let it cook for another 15 minutes, without opening the lid.
47After 10 minutes, turn the heat down to low and let it cook for another 15 minutes, without opening the lid.
48After 10 minutes, turn the heat down to low and let it cook for another 15 minutes, without opening the lid.
49After the 15 minutes on low heat, take it off the heat and let it sit for another 5 minutes, without opening the lid, so that the rice will plump up.
50After the 15 minutes on low heat, take it off the heat and let it sit for another 5 minutes, without opening the lid, so that the rice will plump up.
51After the 15 minutes on low heat, take it off the heat and let it sit for another 5 minutes, without opening the lid, so that the rice will plump up.
52After the final 5 minutes, you can take the lid off and fluff up the rice.
53After the final 5 minutes, you can take the lid off and fluff up the rice.
54After the final 5 minutes, you can take the lid off and fluff up the rice.
Ingredients
3 tbsp oil
3 tbsp oil
3 tbsp oil
2 cups rice
2 cups rice
2 cups rice
1 tsp garlic powder
1 tsp garlic powder
1 tsp garlic powder
1 tsp onion powder
1 tsp onion powder
1 tsp onion powder
1 tsp oregano
1 tsp oregano
1 tsp oregano
1 tsp ground cumin
1 tsp ground cumin
1 tsp ground cumin
1.5 tbsp chicken bouillon
1.5 tbsp chicken bouillon
1.5 tbsp chicken bouillon
5 cups water
5 cups water
5 cups water
2 8-oz cans tomato sauce
2 8-oz cans tomato sauce
2 8-oz cans tomato sauce
1 jalapeño with stem removed and cut in half
1 jalapeño with stem removed and cut in half
1 jalapeño with stem removed and cut in half
Equipment
frying pan
Tips
Continuously stir the rice while toasting to prevent burning.
Do not open the lid at all while the rice is simmering and cooking on low heat.
Let the rice sit off the heat for 5 minutes after cooking to plump up.