Directions
- 1Sauté onions and garlic in oil until fragrant. Set garlic aside.
- 2Add rice to the pan and toast it in the oil, mixing constantly until it starts to brown.
- 3Add chicken bouillon and garlic powder and continue toasting for one more minute.
- 4Blend fresh tomatoes with the set aside garlic.
- 5Add the blended mixture to the rice and stir constantly until it changes to a warmer red color.
- 6Add hot water. If the sides don't bubble up, your water isn't hot enough.
- 7Add a pinch of salt and mix.
- 8Add cilantro and jalapeno on top.
- 9Reduce heat to the lowest setting, cover, and cook for 20 minutes.
- 10After 20 minutes, turn off the heat and fluff the rice with a fork to mix it together.
- 11For fluffier rice, cover for another 10 minutes without any heat.
Ingredients
- 1 onions
- 1 clove garlic
- 2 tablespoons oil
- 32 oz Maharani Extra Long Enriched Rice
- 1 cube chicken bouillon
- 1 teaspoon garlic powder
- 3 fresh tomatoes
- 1 cup hot water
- 1 pinch salt
- 1 handful cilantro
- 1 jalapeno
Equipment
frying panwooden spoonblender
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