Hola amig@s! My daughter Lupita is a wonderful cook, she has the “touch” , but the rice was always a challenge for her. So, I shared with her the secret for a fluffy, perfect rice!
The whole point is in the previous fry. Cut very fine 2 garlic cloves and 1/2 small onion and reserve. In a deep pan add 1/4 cup of oil and when is hot add first the onion, moved until it is transparent and then add the garlic, stir, stir and when the garlic starts to change the color add 1 1/2 cups of rice, again stir, stir, the secret is don´t stop stiring until the rice color changes to a deep white. When you see most of the rice is fried and changed the color add 1cup of tomato sauce (check my previous recipes to learn how to prepare it) and water,until it covers the rice two fingers above it. Add 2 spoons of chicken bouillon ( I prefer the powder instead of the cubes, because I can dissolve it easier, but if you use cubes, dissolve them previously in hot water), peas, carrots cut in bite size and cover it. Once it starts to boil low the flame and let it cook. Don´t stir the rice once is cooking!After about 15-20 minutes go check it. The rice has to still have some water but it has to be cooked. Uncover the pan and let it cook for about 2-3 more minutes and put out the flame. Let the rice rest uncover to let the water evaporate. Ready!! In the typical restaurants in México, you can ask to accompany your rice with a sunny-side egg or fried bananas (the bananas are not the regular ones, but a kind called “platano macho”, like the “tostones” from Puerto Rico, but the banana in this case is already ripe).
Please share with us your comments. If you want an specific recipe let me know and I will gladly post it.