Easiest Mexican Rice
Easiest Mexican Rice
Ingredients
- 1 cup jasmine rice
- 1 tomato, quartered
- 2 cups water
- 2 garlic cloves, peeled
- 1/2 onion, roughly chopped
- 1 teaspoon chicken bouillon powder, or to taste
- 1 teaspoon tomato bouillon powder, or to taste
- 1 tablespoon vegetable oil, or as needed
Instructions
- 1
Prepare the vegetables: Cut the tomato into quarters, roughly chop the 1/2 onion, and peel the 2 garlic cloves.
⏱️ 3 min
- 2
Blend the sauce: Add the quartered tomato, chopped onion, and peeled garlic cloves to a blender. Pour in the 2 cups of water. Add the chicken bouillon powder and tomato bouillon powder. Blend the mixture until completely smooth.
⏱️ 3 min
- 3
Toast the rice: Place a medium-sized pot or Dutch oven on the stove over medium heat. Add the vegetable oil. Once the oil is hot, add the 1 cup of jasmine rice to the pot. Stir continuously and toast the rice until it turns a light golden brown, about 3-5 minutes.
⏱️ 5 min
- 4
Cook the rice: Carefully pour the blended vegetable mixture into the pot with the toasted rice. Stir well to combine all ingredients.
⏱️ 2 min
- 5
Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot tightly with a lid and let it cook undisturbed for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
⏱️ 15 min
- 6
Fluff and serve: Remove the pot from the heat and let it rest, covered, for 5 minutes. Then, remove the lid and fluff the cooked Mexican rice with a fork before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easiest Mexican Rice
- 1 cup jasmine rice
- 1 tomato, quartered
- 2 cups water
- 2 garlic cloves, peeled
- 1/2 onion, roughly chopped
- 1 teaspoon chicken bouillon powder, or to taste
- 1 teaspoon tomato bouillon powder, or to taste
- 1 tablespoon vegetable oil, or as needed
Instructions
- 1
Prepare the vegetables: Cut the tomato into quarters, roughly chop the 1/2 onion, and peel the 2 garlic cloves.
⏱️ 3 min - 2
Blend the sauce: Add the quartered tomato, chopped onion, and peeled garlic cloves to a blender. Pour in the 2 cups of water. Add the chicken bouillon powder and tomato bouillon powder. Blend the mixture until completely smooth.
⏱️ 3 min - 3
Toast the rice: Place a medium-sized pot or Dutch oven on the stove over medium heat. Add the vegetable oil. Once the oil is hot, add the 1 cup of jasmine rice to the pot. Stir continuously and toast the rice until it turns a light golden brown, about 3-5 minutes.
⏱️ 5 min - 4
Cook the rice: Carefully pour the blended vegetable mixture into the pot with the toasted rice. Stir well to combine all ingredients.
⏱️ 2 min - 5
Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot tightly with a lid and let it cook undisturbed for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
⏱️ 15 min - 6
Fluff and serve: Remove the pot from the heat and let it rest, covered, for 5 minutes. Then, remove the lid and fluff the cooked Mexican rice with a fork before serving immediately.
⏱️ 2 min