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Prepare the vegetables: Cut the tomato into quarters, roughly chop the 1/2 onion, and peel the 2 garlic cloves.

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.

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.

Cook the rice: Carefully pour the blended vegetable mixture into the pot with the toasted rice. Stir well to combine all ingredients.

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.

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.


Prepare the vegetables: Cut the tomato into quarters, roughly chop the 1/2 onion, and peel the 2 garlic cloves.

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.

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.

Cook the rice: Carefully pour the blended vegetable mixture into the pot with the toasted rice. Stir well to combine all ingredients.

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.

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.
