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1 cup Jasmine Rice

Olive Oil

3 cups Water

1 tablespoon Knorr Caldo con Sabor de Pollo

5 tablespoons Tomato Sauce

2 tablespoons Mezzetta sliced tamed Jalapeño peppers (chopped) (optional)

2 tablespoons jarred fire roasted red Bell Peppers (chopped) (optional)

Goya Adobo All-purpose Seasoning (optional)

Fresh Cilantro (chopped) (optional)

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1. Place a large saucepan on the stove. Turn the heat to medium high and pour in your Jasmine rice (do not wash the rice - just take it straight from the bag and into the saucepan). Drizzle some olive oil over the rice and mix thoroughly to make sure all the grains are coated. Now babysit the saucepan while the rice becomes toasted. Stir regularly. After a bit, the rice will become fragrant and a bit browned.

2. Once the rice is toasted, add 3 cups water. Be careful because the rice is hot and it will generate steam as you add the water. Mix.

3. Add the Knorr de Pollo, tomato sauce, any optional ingredients such as chopped jalapenos, chopped roasted red pepper, etc. Mix thoroughly and immediately top the pan with a lid. Lower the heat to medium and cook for 10 minutes. Do not remove the lid at any time while the rice is cooking.

4. After 10 minutes, turn off the heat but do not remove the saucepan from the stove. Just turn off the heat and leave it “as is” for 5 minutes. Do not remove the lid.

5. After 5 minutes, remove the saucepan from the warm burner. Just move it to a cool part of the stove and leave it untouched for 10 minutes. Do not remove the lid.

6. After 10 minutes, remove the lid and fluff the rice. If it’s still a bit wet, replace the lid and let it sit another 5 minutes. You may need to remove the lid and lit it sit for a few minutes to dry. When the grains of rice separate a bit and fluff up, it’s ready to eat. Enjoy!

NOTE: At this point, after the rice has cooked, you can mix in any optional ingredients such as fresh cilantro and/or sprinkle a bit of Goya Adobo all-purpose seasoning over the top.