I figured since I had posted my version of white rice that I make I will show you how I make my red rice which is basically the same just one item more that is the only difference.
I make my white rice almost just the same as I make the red rice, just add chicken and tomato bouillon. I really don’t measure out my ingredients but for the post I will do my best guess and when you make it all you do is need to make it to your taste
1 cup Long Grain Rice
1 1/2 tsp. each onion/garlic powders
1Tb chicken and tomato bouillon powder
2 1/2 cups water
salt to taste
Try to make sure your rice is a dry as you can get it draining it as well as possible, shaking out any excess water. I let mine sit for a little while even to make sure it is dry is as I can get it. I notice the more dry I have it the easier it is to fry the rice. It usually sticks to the pot if it is still pretty wet. Then with oil in the bottom of your pot as much as you typically need maybe a tablespoon or so. I notice with my new pot I do not need much oil but in one of my older pots I need a bit more oil to help avoid the stickiness of the rice even if it is dry still tends to stick a bit in my older pot.
while I’m frying my rice a bit just til you notice it changes color a bit, from a white to a almost greyish, I warm up my 2 1/2 cups of water.( you may only need 2 cups of water. My stove runs hot so it evaporates the water more then it normally should so with just 2 cups of water my rice is not cooked all the way) After my water is hot I add the bouillon, powders and the salt. (if it is your first time making it I would suggest maybe a half a teaspoon of salt and after it is cooked you can taste and add to desired amount). Make sure you mix the ingredients well before adding them into the rice.
Mix into your rice carefully so you don’t splash and burn yourself. Mix the rice well but then do not mix it anymore after that or your rice will get sticky. While it is cooking with cover on to keep moisture going back onto rice, you will only mix it occasionally and only the sides and in the center a very little bit to insure it is not sticking to your pot.
After about 15 to 20 minutes your liquid should be almost evaporated and just left with rice and little bit of water, here you want to taste your rice to check for doneness and also check if there is enough salt. If the rice is not finished then here is the time you should add a little more water before all of the water has evaporated so that it can continue cooking cause it will stop once all the water has evaporated.
After 20 minutes or a bit longer if you had to add more water to it your rice should hopefully be finished and cooked all the way til it is done and should be left with a nice looking and nice tasting rice. I know this is by no means authentic but I have made it with tomatoes and made it with tomato sauce even and this is the way my Mexican husband likes it so this is how I make it in my house. Hope you enjoy it. If you make it I would love to see some pictures. Have a wonderful day thanks for reading.
I filled up a old salsa jar with just all this in the pan. You can make it less spicy if you like. Usually I just use one or two jalapeños but this time I used one jalapeño and one Serrano. I don’t eat spicy so one taste to me and I could taste the spiciness woooeeee not for me but perfect for hubby and he probably could of handled a little more spiciness. But after 7 years I’m just learning to get it more spicy, I can cook good now took years of practice and now I cook almost anything pretty good 😊