What You'll Need:
1/2 of an onion
1 cup of white rice
2 cups of water
Tomato Bouillon (Caldo de Tomate)
This whole process is really easy and feeds 3 people (or 2 if you want more to yourself). Start by browning your rice in a large saucepan over medium heat. Just drizzle your pan with vegetable oil and add your cup of rice.
While the rice is browning, dice your onion and tomato and set aside.
|This is going to be soo good|
Let the onions and tomato get soft, it should take a few minutes. You'll notice that the rice will get a little orange tint from the tomato. When it's ready add your water. This part is really really important - this is where you add all the flavor.
These are all the ingredients you'll need to flavor the rice - three things. Can you believe it? You can't beat the simplicity.
Add about a tablespoon of tomato bouillon. If you add too much you're rice will end up really salty. Mix it around and taste it. Make sure you add as much as you feel comfortable with (like I said, I usually one tablespoon - or a big spoonful). I go by the taste and color of the water to tell when it's done (just like grandma). Whatever your water tastes like, your rice will taste like when it's done.
Now add some pepper and garlic powder. I don't have measurements for this, so if I HAD to say how much I would say about 9 shakes of pepper and 3 of garlic powder. Now, stir and taste. See how you like it. I don't add a lot of salt to the things I cook but if you're like Michael and you can't get enough it, go ahead and add some.
When everything is mixed, cover your rice.
I also don't have a time for how long you should cook this. If your rice is on medium heat then it should take about 15 minutes. Keep your eye on it though. If the water looks like it's almost gone taste the rice and if it's still crunchy then add about a 3/4-1 cup more water. Depending on how much longer your rice needs to cook, put the lid back on.
As you can see below, when the water was almost gone for mine, the rice still wasn't as soft as I like it so I added about 1/2 a cup and put the lid back on. About 7 minutes later (I know this is random time to get specific) I took the lid off and let the rice cook.
|1 more cup of water added.|
I also heated up some leftover tamales in the oven at 350 degrees for 20-25 minutes flipping them every 8 minutes (hopefully I can get a post up when we make them over Christmas).
When everything was done we were able to eat. I think there were long moments of silence from us while we ate. It was so worth it!...