Rinse 1 cup of jasmine rice in cold water, then soak for 20 minutes. This step removes excess starch and ensures fluffy, non-mushy rice. Drain thoroughly.

In a blender, combine:

2 fresh tomatoes

¼ white onion

2 tablespoons chicken bouillon

Salt to taste

½ cup water

Blend until smooth. This will be the flavorful liquid base for your rice.

In a medium pot, heat 2 tablespoons of oil over medium heat. Add the drained rice and fry, stirring occasionally, until the rice turns a light tan or golden color—this takes about 5–7 minutes. Don’t rush this step; it builds flavor and improves texture.

Pour the blended tomato mixture into the pot. Wait until it reaches a gentle boil. Then add 2 cups of water, stir once, and cover tightly with a lid.

Reduce the heat to medium-low and set a timer for 20 minutes. Do not lift the lid during cooking—this traps steam and cooks the rice perfectly.

Once the timer goes off, turn off the heat and let the rice sit undisturbed for 10 more minutes. Again, don’t lift the lid! This step allows the rice to finish cooking in its own steam.

After 10 minutes, uncover the pot and gently fluff the rice with a fork. Serve hot as a side dish or a base for your favorite Mexican entrees.