Mexican Red Rice
Ingredients
- 1 1/2 cups Jasmine rice
- 3 cups water
- 1/4 onion diced
- 1 can tomato sauce
- 1-2 tsp chicken bouillon
- 1 tsp tomato bouillon optional
- 1/2 tsp onion powder season to taste
- 1/2 tsp garlic powder season to taste
- 1/2 tsp salt use more if needed
- 1/4 cup neutral oil
- 1 serrano pepper or jalapeño optional
- handful cilantro optional
Instructions
- Wash rice under cold water in a strainer until the water runs clear. Shake any excess water and allow to partially dry.
- Heat oil in a pan over medium heat. Add the washed rice and cook, stirring continuously, until it turns golden brown—about 6 minutes. Pour in the tomato sauce and stir until the rice is evenly coated. Carefully add the water and give it a good mix.
- Season with chicken bouillon, onion powder, garlic powder and salt. Taste and adjust salt if necessary.
- Once the water begins to boil reduce the heat to low, stir the rice one more time to make sure theres no rice sticking to the bottom. Add in serrano pepper and cilantro if desired.
- Cover the pan with foil then add the pans top. Allow to cook for 20 minutes. After 20 minutes turn off the heat and let the rice rest for 7-10 minutes before removing the top. Remove the pepper and cilantro and fluffy the rice with a fork and enjoy!
- Serve with tacos, burritos, tostadas.
Notes
If you don't have tomatoes or tomato sauce-- combine tomato paste and water for tomato sauce
Rice to water ratio - is 1:2. base your measurements off that.