I can’t believe it hasn’t occurred to me to share this recipe before now. I literally tell someone how to make this at least once a month. The conversation goes something like this:
Friend: I would eat white rice at home, if only I could make it like the Mexican restaurants do.
Me: It’s really easy, I’ll show you how. (I’m super helpful that way )
You’ll need two secret weapons to complete this task; a pan with a tight fitting lid, and Knorr brand Caldo de Tomate. You’ll also need white rice, but I don’t suppose we can call that a secret. (I am not affiliated with Knorr, but I do recommend this specific brand. We love it, and eat it far more often than we should considering it’s sodium/msg content.)
First, brown one cup of white rice over medium heat. We usually use butter or cooking spray for this, but dry works too.
When the rice is nicely browned, add 2 Cups of boiling water and 2 tsp of Caldo de Tomate. Give it a quick stir to incorporate the caldo, then reduce heat to low, and put the lid on.
Allow it to cook with the lid on for about 20 minutes. Resist the urge to check it by taking the lid off, and whatever you do, DO NOT stir it! Stirring it will cause it to become sticky.
After 20 minutes you can check it. It will likely be done, but occasionally I find that I need to add more water. If this happens, pour a little boiling water in the center of the rice, Do Not Stir It, and put the lid back on for a few more minutes.
After the water is all absorbed, fluff the rice and serve as a side dish to your favorite Mexican entrée.