Sort ingredients
alexis25
QR Code
Listen
Pdf
Rinse the rice under cold water using a strainer.
Allow the rice to dry for about 15 to 20 minutes.
Add three Roma tomatoes cut in half, a piece of onion, garlic clove, chicken bouillon, tomato bouillon, and ground cumin to a blender.
Add 2¼ cups of water to the blender.
Blend until smooth to make the tomato broth.
Set a pan over medium-high heat and heat enough oil to cover the bottom of the pan.
Once the oil is hot, add the rice and toast for about five minutes or until golden.
Add one jalapeño with a slit and toast for a couple of minutes.
Add the tomato broth to the pan and mix.
Allow the mixture to come to a simmer.
Taste for salt and adjust if needed.
Add cilantro (optional).
Cover the pan, reduce the heat to the lowest setting, and cook for 25 minutes.
Check that all the liquid has evaporated.
Turn off the heat and allow the rice to rest for about five to 10 minutes.
Open the rice and remove the cilantro (if used).
Fluff the rice.