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Mexican Red Jalapeño Rice

Manny Hinojosa

3 tbsp. The Perfect Purée Red Jalapeño Puree, thawed
3 tbsp. vegetable oil
2 cups long grain rice uncooked
1 tsp. minced garlic
1/2 tsp. kosher salt
1 tsp. of Knorr chicken bouillon
4 cups water
1 cup mixed vegetable (corn, carrots, green peas)
Method:
1. Heat oil in a large saucepan over medium heat.
2. Add the rice and gently stir until rice begins to lightly brown.
3. Add the garlic, salt and stir the rice till it looks golden.
4. Add the Red Jalapeño puree and chicken bouillon and vegetables and turn the heat to medium high.
5. Bring the mixture to a boil, turn the heat to low and cover the pan with a lid.
6. Simmer for 20 to 25 minutes.
7. Remove from heat and fluff with a fork, then stir in chopped cilantro.