In this video, I'm going to show you how to make delicious Mexican red rice while also showing you how to never burn or overcook your rice ever again.

So let's get started because I know you hungry right now.

Ooh.

The first thing we're going to make is the salsa and lucky for you, it's all done in the blender.

Ah, innovation.

And to it in goes two Roma tomatoes cut in half, I'm just cutting it in half so that these chubby boys can fit better inside the blender.

Then I'm going to cut in a quarter of a white onion, I would argue that this is probably the most important ingredient flavor wise, so try not to skip and then some fresh garlic.

Listen, I know what times we're living in, if you want to use pre-peeled garlic, that's all right, I'm not going to judge you, but your mother-in-law might.

Now I'm going to cover it with one cup of water and finally, I'm adding one packet of chicken bouillon and one packet of tomato bouillon.

I like to do two types of bouillon because on one hand, you get that chicken flavor, and on the other hand, you get a very enhanced tomato flavor.

Now all those are in and we're ready to blend it.

Give it a little shake, you can't shake it faster baby, you can't.

Our salsa is ready and it should be like this completely smooth all throughout.

Set this to the side while we work on our rice.

Throw into our bowl, we're going to wash two cups of Jasmine rice.

Now, I get a lot of people saying you don't have to wash the rice and then other people saying that you have to wash the rice.

Personally, if you can, always end up washing the rice.

Why?

Let me show you, you see all this cloudiness, this is the excess starch that the rice would have if we didn't wash it.

And by not washing it, the excess starch can make the end product come out a little mushy and kind of sticky and it would be very unpleasant to eat.

So give your rice a good rinse, I'd say rinse it about three to four times.

All right y'all, now that we got the salsa made and the rice is washed, we can finally get to cooking.

And look, I know, people are scared to cook rice whether it will come out mushy or burn, but don't worry.

I'm going to show you exactly how I do it so that it's correct every time, foolproof it is, dare I say.

Now, we want to fry our rice in the oil, so we're going to bring those natural aromas out of it.

To a pan on medium heat, add in three tablespoons of oil and then the rice goes in right after.

Fry this for about five minutes and you will notice it will start to give off a very nice nutty aroma.

Then in goes two cups of water, then followed by the salsa that we just made, but wait, strain the salsa first in the rice so that it can get all the flavor while catching those bigger pieces.

It will make the rice have all the flavor while also giving it a super clean finish at the end.

This step is optional, but I like to add a jalapeno to it as it cooks, won't make it spicy, but it'll add a nice layer of jalapeno essence to the whole thing.

Here's a little consejo.

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