Double Steak Chipotle Bowl

Step 2: Mexican rice

  • Mexican rice

    • cooking oil
      5 ga drizzle
    • chicken bouillon
      12 ga spoonful
    • garlic
      , minced
      1-2 cloves
    • serrano peppers
      , minced
      1/2
    • roma tomatoes
      , diced
      1
    • water
      250 g1.5 parts

Toast the rice & aromatics: Heat a saucepan over medium heat. Add the oil, chicken bouillon, garlic, and serrano. for 30 seconds. Add the diced tomatoes and for 1 minute.

Add the rice and toast for 2 minutes until there are little char marks on the exterior of the grains or the rice smells toasty.

Add the water to the pan, then bring the mixture to a for 2 mins. Reduce the heat to low. covered with a towel and lid for 25 minutes or until the moisture has been absorbed and the rice is cooked through.

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