A good side for any Tex-Mex-style meal, and a filler for leftover burritos.
Ingredients
- 185 g long-grain white rice (1 cup)
- 2 tablespoons neutral oil
- 2 Roma tomatoes
- ¼ onion
- 1 garlic clove (optional)
- 1 serrano or jalapeño (optional)
- Small pinch of cilantro (optional)
- 480 ml hot water (2 cups)
- 1½ tablespoons Knorr chicken bouillon powder
Garnish
- ¼ onion, finely sliced (optional)
- 1 jalapeño, halved (optional)
- Chopped cilantro, to finish (optional)
Method
Wash the rice thoroughly in hot water, then finish with a cold rinse, until the water runs mostly clear. Spread it out and let it dry briefly.
Heat the oil over medium in a heavy pan with a tight-fitting lid. Add the rice and stir often until golden brown, 8–10 minutes.
While the rice toasts, blend the tomatoes, onion, garlic, pepper, and cilantro until smooth.
When the rice is golden, turn the heat down. Add the tomato blend and stir briefly to incorporate.
Stir the bouillon powder into the hot water until dissolved. Add it to the pan and stir well. Lay the sliced onion and halved jalapeño on top, if using.
Cover, turn the heat to its lowest setting, and cook until the water is fully absorbed, about 15 minutes. Take the pan off the heat and leave it covered for 5–10 minutes, then fluff with a fork. Scatter with chopped cilantro, if using.
Notes
- The tomato blend is the flavour base. Don’t skip the blend step, even if it seems like extra work.
- Toasting until genuinely golden (not just warm) is what keeps the rice from going mushy.
- Knorr chicken bouillon is key to the flavour; regular chicken stock is a poor substitute here.