Directions: |
Directions:Please read through and have all ingredients prepped and ready to add.
Over medium heat, add oil to a heavy- bottomed or good quality non-stick pan, then fry the onions and garlic.
When the onions and garlic have lightly browned, remove the crushed garlic. Throw it away.
Add dry Jasmine Rice to the pot and toast the rice in the oil; chopped onion, moving it constantly for about 5 minutes or until it becomes slightly puffy and golden brown.
Add the Knorr chicken bouillon and garlic powder, mix and continue toasting for another minute.
Add 8 oz. Can of tomato sauce to the rice, stirring constantly for 30 seconds. The color should change to warm reddish orange color. At this point, watch the heat to make sure the bottom is not burning. Adjust the heat if you need to.
Add the Boiling HOT water to the rice. It has to be hot - if the liquid isn’t bubbling on the sides of the pot, your water is not hot enough. Stir in salt to taste at this point if you’re adding salt. Recommended about 1/4 tsp. Salt.
Add the cilantro sprigs and sliced who jalapeño on top, continue boiling over medium-low heat until some of the water has evaporated. Then turn the heat to low and cover for 20 minutes. DO NOT lift the lid!
After 20 minutes, turn off the heat, remove the jalapeño and cilantro sprigs. You can eat the jalapeño or throw away. Fluff the rice with a fork. There will be a thin layer of tomato sauce at the top- this is what we want. Just gently fluff and mix it into the rice to distribute evenly.
At this point, the rice is ready if you don’t like overly soft rice. This is good for me, but if you want it more soft & fluffy, cover for another 10 minutes (no heat). |
This recipe for Mexican Rice is from