Mexican Rice
Directions
- 1Add oil to a pan on medium-low heat.
- 2Add 1 cup of Jasmine rice to the pan.
- 3Fry the rice for 3-5 minutes until lightly toasted.
- 4Add chopped tomatoes and onion (optional) to the rice and continue frying for 2 more minutes.
- 5Pour in 2 cups of water.
- 6Add onion powder to the mixture.
- 7Add garlic powder.
- 8Add 1 tablespoon of chicken bouillon.
- 9Add 1/2 teaspoon of tomato bouillon.
- 10Add 1/2 teaspoon of cumin.
- 11Add 1/4 can of tomato sauce.
- 12Stir the ingredients gently to combine.
- 13Cover the pan and cook on low heat for 20 minutes.
- 14Turn off the stove and let the rice rest, covered, for 10-15 minutes.
- 15Fluff up your rice with a spoon or spatula.
Ingredients
- oil
- 1 cup Jasmine rice
- tomatoes
- onion
- 2 cups water
- onion powder
- garlic powder
- 1 tbsp chicken bouillon
- 0.5 tsp tomato bouillon
- 0.5 tsp cumin
- 0.25 can tomato sauce
Equipment
panlid
Tips
- Do not open the lid while the rice is cooking or resting.
- Let the rice rest for 10-15 minutes after cooking.
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