Receta de arroz mexicano

Ingredientes

• 2 1/2 tablespoons avocado oil
• 1/2 medium yellow onion, (finely diced)
• 3 large garlic, (smashed)
• 1 1/4 teaspoons ground cumin
• 3/4 cube chicken bouillon
• 1/4 teaspoon kosher salt, (Diamond Crystal)
• 1 cup jasmine rice
• 1/4 cup tomato sauce
• 1 1/4 cups water
• 1-2 large serrano pepper

Preparación

1. 1

   Heat dutch oven over medium heat. Once hot, add avocado oil and onion. Cook until onion is translucent but do not brown, about 4-5 minutes. Add garlic and cook for 1 minute. Add the rice, then toast until rice is lightly golden, stirring consistently.

2. 2

   Add cumin, cook for one minute then add chicken bouillon (break into small pieces), salt, tomato sauce, and water. Bring the mixture to a boil then carefully place the serrano pepper on top. Reduce heat to low. Cover with a lid and simmer for 15-20 minutes (checking at the 15-minute mark), until rice is cooked through.

3. 3

   Once the rice is cooked, turn off the heat and uncover. Leave for 5 minutes before fluffing with a fork. Serve with desired protein and if you like it spicy, enjoy the serrano pepper between bites of rice. Enjoy!