Authentic Mexican Rice

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Rinse the rice in a strainer under cold water for a few seconds, then let it air-dry for about 15–20 minutes.
   ▶ ≈0:19
2. 2
   Blend the halved Roma tomatoes, onion, garlic, spices, and 2¼ cups of water until smooth to make the tomato broth.
   ▶ ≈0:39
3. 3
   Heat a pan over medium-high heat with enough oil to coat the bottom, then toast the rice for about 5 minutes until golden.
   ▶ ≈0:54
4. 4
   Add a whole jalapeño with a small slit cut into it, and toast it in with the rice for a couple of minutes.
   ▶ ≈1:14
5. 5
   Slowly pour in the blended tomato broth, stir, bring to a simmer, taste and adjust salt, then add a bit of cilantro.
   ▶ ≈1:20
6. 6
   Cover the pan, reduce heat to the lowest setting, and cook for about 25 minutes until all the liquid is absorbed.
   ▶ ≈1:42
7. 7
   Turn off the heat and let the rice rest for 5–10 minutes to finish steaming.
   ▶ ≈1:54
8. 8
   Remove the cilantro (and jalapeño if desired), fluff the rice with a fork, and serve.
   ▶ ≈2:07