Master Mexican Rice with a New Method: Unveiling the Secret!

Ingredients

• 2 cup long grain rice (dry)
• 3 Roma tomatoes (cut in half for blending)
• 0.25 onion (white or yellow)
• 1 garlic clove (peeled)
• 0.25 cup vegetable oil (for frying rice)
• 0.5 tsp ground cumin
• 2 tsp chicken bouillon (powdered)
• 2 tsp tomato bouillon (powdered (like Knorr Caldo de Tomate))
• salt (to taste)
• 2 cup water (plus extra if needed to reach 4 cups total liquid)
• 1 jalapeño (optional, for flavor)
• 1 handful fresh cilantro (for flavor, removed after cooking)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Prepare the tomato broth by adding the halved Roma tomatoes, 1/4 onion, 1 garlic clove, 1/2 tsp ground cumin, 2 tsp chicken bouillon, 2 tsp tomato bouillon, a pinch of salt, and 2 cups of water into a blender.

3. 3

   Blend the mixture until completely smooth. Measure the resulting liquid; you need a total of 4 cups of broth. If the blender mixture is less than 4 cups, add enough water to reach the 4-cup mark.

4. 4

   Place an oven-safe pan or pot on the stove over high heat and add 1/4 cup of vegetable oil.

5. 5

   Once the oil is hot, add the 2 cups of long grain rice. Fry the rice, stirring frequently, until it is nice and golden brown, about 5 minutes. If using, add the whole jalapeño during this frying process for extra flavor.

6. 6

   Carefully pour the prepared tomato broth into the pan with the fried rice. Stir to combine and allow the mixture to come to a simmer.

7. 7

   Once simmering, taste the broth for salt and adjust if necessary. Add a handful of fresh cilantro on top.

8. 8

   Cover the pan with a tight-fitting lid, turn off the stove, and transfer the pan to the preheated oven.

9. 9

   Bake the rice for 25 minutes.

10. 10

    Remove the pan from the oven. Remove and discard the cilantro and the jalapeño (if desired). Check that all liquid has been absorbed and the rice is dry.

11. 11

    Fluff the rice gently with a fork to release steam and prevent further cooking. If any liquid remains at the bottom, return it to the oven for an additional 3 to 5 minutes.

12. 12

    Cover the pan again and let the rice rest for 5 minutes before serving.

Notes

The oven method is the 'secret' to preventing burnt or mushy rice, as it provides even heat distribution. If you prefer the traditional stovetop method, you can follow the same steps but simmer on low heat, covered, on the stove for about 20 minutes instead of baking.

Nutrition per serving

• Mexican
• side dish
• rice
• baked
• easy
• vegetarian-friendly