Mexican rice
- Water250 g1.5 parts
- Chicken bouillon12 ga spoonful
- Cooking oil5 ga drizzle
- Garlic, minced1-2 cloves
- Serrano peppers, minced1/2
- Roma tomatoes, diced1
Step 2: Mexican rice
Toast the rice & aromatics: Heat a saucepan over medium heat. Add the oil, chicken bouillon, garlic, and serrano. for 30 seconds. Add the diced tomatoes and for 1 minute.
Add the rice and toast for 2 minutes until there are little char marks on the exterior of the grains or the rice smells toasty.
Add the water to the pan, then bring the mixture to a for 2 mins. Reduce the heat to low. covered with a towel and lid for 25 minutes or until the moisture has been absorbed and the rice is cooked through.
Step 2: Mexican rice
Mexican rice
- Water250 g1.5 parts
- Chicken bouillon12 ga spoonful
- Cooking oil5 ga drizzle
- Garlic, minced1-2 cloves
- Serrano peppers, minced1/2
- Roma tomatoes, diced1
Toast the rice & aromatics: Heat a saucepan over medium heat. Add the oil, chicken bouillon, garlic, and serrano. for 30 seconds. Add the diced tomatoes and for 1 minute.
Add the rice and toast for 2 minutes until there are little char marks on the exterior of the grains or the rice smells toasty.
Add the water to the pan, then bring the mixture to a for 2 mins. Reduce the heat to low. covered with a towel and lid for 25 minutes or until the moisture has been absorbed and the rice is cooked through.