Mexican Rice

35 mins
Serves 1
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Directions

  1. 1Add oil to a pan on medium-low heat.
  2. 2Add oil to a pan on medium-low heat.
  3. 3Add oil to a pan on medium-low heat.
  4. 4Add 1 cup of Jasmine rice to the pan.
  5. 5Add 1 cup of Jasmine rice to the pan.
  6. 6Add 1 cup of Jasmine rice to the pan.
  7. 7Fry the rice for 3-5 minutes until lightly toasted.
  8. 8Fry the rice for 3-5 minutes until lightly toasted.
  9. 9Fry the rice for 3-5 minutes until lightly toasted.
  10. 10Add chopped tomatoes and onion (optional) to the rice and continue frying for 2 more minutes.
  11. 11Add chopped tomatoes and onion (optional) to the rice and continue frying for 2 more minutes.
  12. 12Add chopped tomatoes and onion (optional) to the rice and continue frying for 2 more minutes.
  13. 13Pour in 2 cups of water.
  14. 14Pour in 2 cups of water.
  15. 15Pour in 2 cups of water.
  16. 16Add onion powder to the mixture.
  17. 17Add onion powder to the mixture.
  18. 18Add onion powder to the mixture.
  19. 19Add garlic powder.
  20. 20Add garlic powder.
  21. 21Add garlic powder.
  22. 22Add 1 tablespoon of chicken bouillon.
  23. 23Add 1 tablespoon of chicken bouillon.
  24. 24Add 1 tablespoon of chicken bouillon.
  25. 25Add 1/2 teaspoon of tomato bouillon.
  26. 26Add 1/2 teaspoon of tomato bouillon.
  27. 27Add 1/2 teaspoon of tomato bouillon.
  28. 28Add 1/2 teaspoon of cumin.
  29. 29Add 1/2 teaspoon of cumin.
  30. 30Add 1/2 teaspoon of cumin.
  31. 31Add 1/4 can of tomato sauce.
  32. 32Add 1/4 can of tomato sauce.
  33. 33Add 1/4 can of tomato sauce.
  34. 34Stir the ingredients gently to combine.
  35. 35Stir the ingredients gently to combine.
  36. 36Stir the ingredients gently to combine.
  37. 37Cover the pan and cook on low heat for 20 minutes.
  38. 38Cover the pan and cook on low heat for 20 minutes.
  39. 39Cover the pan and cook on low heat for 20 minutes.
  40. 40Turn off the stove and let the rice rest, covered, for 10-15 minutes.
  41. 41Turn off the stove and let the rice rest, covered, for 10-15 minutes.
  42. 42Turn off the stove and let the rice rest, covered, for 10-15 minutes.
  43. 43Fluff up your rice with a spoon or spatula.
  44. 44Fluff up your rice with a spoon or spatula.
  45. 45Fluff up your rice with a spoon or spatula.

Ingredients

  • oil
  • oil
  • oil
  • 1 cup Jasmine rice
  • 1 cup Jasmine rice
  • 1 cup Jasmine rice
  • tomatoes
  • tomatoes
  • tomatoes
  • onion
  • onion
  • onion
  • 2 cups water
  • 2 cups water
  • 2 cups water
  • onion powder
  • onion powder
  • onion powder
  • garlic powder
  • garlic powder
  • garlic powder
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 1 tbsp chicken bouillon
  • 0.5 tsp tomato bouillon
  • 0.5 tsp tomato bouillon
  • 0.5 tsp tomato bouillon
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.25 can tomato sauce
  • 0.25 can tomato sauce
  • 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.