Riz espagnol (riz mexicain)

Ingrédients

• 1 cup jasmine rice ((or long-grain white rice*))
• 1 tablespoon oil
• 2 tablespoons onion (finely diced)
• 1/2 Jalapeno (optional) (finely diced (seeds & vein removed))
• 1 clove garlic (minced)
• 1 1/2 cups water*
• 2 tablespoons tomato paste
• 2 teaspoons tomato bouillon ((or 1 cube))
• 1/2 teaspoon salt

Préparation

1. 1

   Heat 1 tablespoon oil in a 2 quart pot over medium-high heat.

2. 2

   Add 2 tablespoons onion (and 1/2 jalapeno) and sauté for 2 minutes. Add 1 cup rice, and cook while stirring frequently until opaque, slightly browned, and smells nutty (4-5 minutes). Add garlic and cook another 30 seconds.

3. 3

   Stir in 1 1/2 cups water (or amount of water recommended on rice package), 2 tablespoons tomato paste, 2 teaspoons tomato bouillon, and 1/2 teaspoon salt.

4. 4

   Bring to a boil, stir (scraping the bottom of the pan), cover, and reduce heat to low. Cook for 18 minutes.

5. 5

   When timer goes off, do NOT lift lid. Remove pot from heat and let stand (covered) for 10 minutes. Fluff rice and serve.