¼cupChicken or vegetable brothor use Chicken Bouillon and water
¼tsp SaltDepending on the bouillon or broth you are using, you may need more or less salt. Taste the mixture before cooking the rice.
Instructions
Rinse rice in a fine mesh strainer under cold water for about 30 seconds. Set aside to drain. You want to drain as much water as you can.
In a blender add tomatoes, onion, garlic, chicken bouillon and water, or use chicken broth, and blend till pureed. (Use vegetable broth for vegetarian)You'll want to end up with 1.5 cups of liquid for 1 cup of rice. Add additional water or broth if needed to reach 1.5 cups after blending.
In a pot with a lid, add oil over medium heat. Add rice and continuing stirring to toast rice until lightly browned. Pour in blended sauce, (be careful because it will splatter), stir well, and turn heat to medium low. Once rice is simmering place lid and allow rice to simmer for 12 minutes.
Remove pan from heat and keep lid on for another 10 minutes. Then remove and fluff rice with a fork and serve.
Video
Notes
If the bouillon or stock you are using is low in sodium, you might need to add additional salt to season the rice. Leftovers can be stored up to 4-5 days in the refrigerator.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.