I am always being asked the secret to our fluffy and flavor filled Mexican style rice. The secret is threefold patience, using jasmine rice, and a little bit of butter! Cooking Mexican style rice is different than cooking normal white rice in that you are using the “pilaf method”. This means you sauté the raw rice first in a little oil & butter. During this step it is important that you coat each grain lightly with the oil & butter until it is shiny, this step is calling pearling. This step is important to to ensure that your rice becomes fluffy.
1 TBSP olive oil
1 TBSP unsalted Challenge Dairy Butter
1/8 cup diced onion
2 garlic cloves minced
1 cup of Jasmine rice
1/8 cup diced tomato
1 Jalapeno finely diced (optional)
2 cups of chicken broth
sea salt / pepper
Heat oil in a skillet, sauté onion and garlic for 2-3 minutes. Add uncooked rice and sauté for several minutes or until rice begins to brown slightly. This is the “pearly” process and will help your rice become fluffy. Add tomatoes, jalapeño, and chicken stock. Add a pinch of sea salt and pepper and cover with a lid. Reduce heat to a slow simmer and cook for 20 minutes. Lightly fluff rice with a fork and serve.