White Rice - Mexirican style
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- 1 c
- jasmine rice (i use goya brand)
- white onion (chopped)
- 2 c
- boiling water
- 1/3 c
- chicken bouillon
- 1/2 c
- extra virgin olive oil
1At Medium-High heat, put oil in pot. Once the oil is hot enough, add the rice. Mix often to avoid burning but keep on heat until rice has chalky consistency.
2Add the chopped onions and mix. Mix every 1-2 minutes until onions are translucent.
3Add the boiling water and mix. Sprinkle the bouillon evenly (to avoid clumping) and mix again.
4Let ingredients boil until the level of the water comes to just above the rice (u can start to make the rice out if you look at it).
5Give a complete mixing of the rice on last time and lower the heat to Low-Medium setting and cover. Put your timer for exactly 15 minutes and leave it alone. After 15 minutes are up, turn the heat off and fluff with a fork prior to serving.