Rice is typically eaten to supplement meals in Asia. I grew up eating rice almost every day when I lived in Hong Kong. A meal without rice just feels incomplete – like something was missing.
Mexican food is not popular in Hong Kong, I never had Mexican food until I moved to Los Angeles. I started cooking Mexican rice when one of my Hispanic co-workers gave me a recipe. Now, whenever I make Pork Chili Verde (recipe here), my children always demand a pot of Mexican rice. It’s not hard to make at all but it did take me several tries to get the correct water amount. There are a lot of great recipes on the internet, but I’m recording this for my daughters because we use Jasmine rice in our household.
|3 cups||Long grain rice / Jasmine rice|
|2 Tbsp||Tomato paste|
|2 tsp||Minced garlic|
|2 cubes (10g each)||Knorr Chicken bouillon|
- Chop tomatoes and onion, set aside. (Pictures 1 & 2)
- Dissolve 2 cubes of chicken bouillon in 3 cups of water. (Picture 3)
- Add chopped tomatoes to the chicken broth. (Picture 4)
- Heat a tablespoon of oil in a large saucepan over medium heat, add minced garlic and onion. Cook until onion is slightly brown. (Pictures 5 & 6)
- Add rice in to the pan and stir for about 2 minutes. (Picture 7)
- Add 2 tablespoons of tomato paste and stir well. (Picture 8)
- Pour the chicken broth with chopped tomatoes to the pot and add 1/2 teaspoon of salt. (Pictures 9 & 10)
- When water is boiling, cover the rice and turn fire to low, cook for 20 minutes. (Picture 11)
- After 20 minutes, turn off fire and leave the pot covered for about 10 minutes.
- Use a fork to loosen the rice. (Picture 12)