Mexican Arroz

• tempo total: 34 minutes

Ingredientes

Recipe:

2 tbsp canola oil

1 1/2 cup extra long grain rice (not washed)

1 Roma tomato

1/4 onion

2 small garlic cloves

2 tsp tomato bouillon

1 1/2 tsp salt or salt to taste

1 1/2 cup water to blend

2 cups water after it’s blended (so 3 1/2 cups of water in total)

Instruções

Heat up oil in a large pan, add Rice and toast for 5-7 minutes until golden brown (medium high heat) be careful not to burn it. Don’t stir it too much, if the rice breaks the rice will turn out mushy.

Blend together the tomato, onion, garlic, tomato bouillon and 1 1/2 cups of water. If you want you can strain it, and if u don’t then just add the remaining water into the blender. If you strain it, then strain it into a container and add the rest of the water and mix.

Once the rice is golden brown add the puree, add it slowly and carefully, the steam can burn you.

Stir everything together, add salt to your liking and add a serrano pepper then cover.

Cover on medium high heat for  3-4 minutes or until it starts boiling, stir then lower heat to medium low for 20 minutes(covered). After it’s done cooking, turn heat off and take the lid off and let the rice rest for 5 minutes. Enjoy 😊