Perfect Tex-Mex Rice
Perfect Tex-Mex Rice
Ingredients
- 1/3 cup vegetable oil
- 2 cups long-grain rice
- 1 small onion, diced
- 1 serrano pepper, diced
- 1 jalapeño pepper, diced
- 2 tablespoons chicken tomato bouillon
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 4 cups chicken stock
Instructions
- 1
Heat the vegetable oil in a large pan over medium heat.
⏱️ 1 min
- 2
Add the long-grain rice to the hot oil. Stir continuously over medium heat for 7 to 8 minutes until the rice turns a blonde color and develops a nutty smell, indicating it is toasted.
⏱️ 8 min
- 3
Add the diced small onion, diced serrano pepper, and diced jalapeño pepper to the pan with the toasted rice.
⏱️ 1 min
- 4
Add the spices: chicken tomato bouillon, garlic powder, and ground cumin.
⏱️ 1 min
- 5
Stir all ingredients together thoroughly to combine everything.
⏱️ 1 min
- 6
Pour in the chicken stock. Stir the mixture and bring it to a low simmer.
⏱️ 2 min
- 7
Once simmering, cover the pan with a tight-fitting lid and cook on medium-low heat for 20 minutes.
⏱️ 20 min
- 8
After 20 minutes, remove the pan from the heat, but do not remove the lid. Let it rest for an additional 10 minutes to allow the rice to finish steaming and absorb the liquid completely.
⏱️ 10 min
- 9
Fluff the finished rice with a fork. It should be fluffy and golden-orange in color, ready to serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Perfect Tex-Mex Rice
Ingredients
- 1/3 cup vegetable oil
- 2 cups long-grain rice
- 1 small onion, diced
- 1 serrano pepper, diced
- 1 jalapeño pepper, diced
- 2 tablespoons chicken tomato bouillon
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 4 cups chicken stock
Instructions
- 1
Heat the vegetable oil in a large pan over medium heat.
⏱️ 1 min - 2
Add the long-grain rice to the hot oil. Stir continuously over medium heat for 7 to 8 minutes until the rice turns a blonde color and develops a nutty smell, indicating it is toasted.
⏱️ 8 min - 3
Add the diced small onion, diced serrano pepper, and diced jalapeño pepper to the pan with the toasted rice.
⏱️ 1 min - 4
Add the spices: chicken tomato bouillon, garlic powder, and ground cumin.
⏱️ 1 min - 5
Stir all ingredients together thoroughly to combine everything.
⏱️ 1 min - 6
Pour in the chicken stock. Stir the mixture and bring it to a low simmer.
⏱️ 2 min - 7
Once simmering, cover the pan with a tight-fitting lid and cook on medium-low heat for 20 minutes.
⏱️ 20 min - 8
After 20 minutes, remove the pan from the heat, but do not remove the lid. Let it rest for an additional 10 minutes to allow the rice to finish steaming and absorb the liquid completely.
⏱️ 10 min - 9
Fluff the finished rice with a fork. It should be fluffy and golden-orange in color, ready to serve.
⏱️ 1 min