Ingredients
l
1 ½ cup long grain white rice
o
1 tbsp oil
o
1 onion
r
3 roma tomatoes
g
4 cloves garlic
t
1 tbsp tomato bouillon
w
2 cup water
j
1 jalapeño
l
1 lime
Directions
1
To a large pan, add the oil and the rice. Toast/fry for 4-6 minutes.
l
1 ½ cup long grain white rice
o
1 tbsp oil
2
After 4-6 minutes add in half of the onion, diced or sliced, and keep cooking the rice for about 3-4 more minutes.
o
1 onion
3
To a blender, add the tomatoes, remaining onion, garlic, tomato bouillon and the broth or water. Blend until smooth.
o
1 onion
r
3 roma tomatoes
g
4 cloves garlic
t
1 tbsp tomato bouillon
w
2 cup water
4
Measure out the blended liquid to make sure you have at least 3 cups of liquid. Add the blended sauce to the rice and stir to combine. The rule of thumb when cooking rice is you want double the amount of liquid to rice. So if you are cooking 1 cup of rice you want to cups of liquid. In this case I was using 1 1/2 cups of rice so I am measuring 3 cups of liquid.
5
Squeeze in the juice of a fresh lime into the rice, mix it in, then add in a Jalapeño with a couple slits cut into it. It will flavor the rice without making it spicy.
j
1 jalapeño
l
1 lime
6
Once the rice comes to a boil, cover it with a lid, reduce the heat to low and cook for 20 minutes. After 20 minutes take off rice from heat.
7
The rice is now ready to enjoy!
