Fluffy Mexican Rice by Jonathanzaragoza

Ingredients

• 25 neutral oil
• 400 long-grain rice
• 10 diamond crystal kosher salt
• 20 unsalted butter
• 100 white onion, small dice
• 935 chicken stock
• 220 roma tomato, quartered
• 23 garlic, peeled
• 5 sazón goya con achiote
• 5 chicken bouillon
• 10 serrano chili, slit on one side
• 15 cilantro, whole sprigs

Instructions

1. In a blender, combine the chicken stock, Roma tomatoes, garlic, Sazón Goya, and chicken bouillon. Purée until smooth.
2. Heat neutral oil in a heavy pot over medium-high heat until shimmering.
3. Add the long-grain rice and stir until lightly browned, about 3-5 minutes.
4. Add the diced white onion, unsalted butter, and kosher salt. Cook until the onion is fragrant and translucent, about 2-3 minutes.
5. Pour in the reserved broth mixture. Bring to a gentle simmer, stirring once to prevent sticking
6. Add the serrano chile and cilantro sprigs.
7. Cover the pot with a sheet of foil and a tight-fitting lid.
8. Cook for 12-15 minutes, or until the liquid is fully absorbed.
9. Remove from heat and let rest, covered, for 15-20 minutes.
10. Fluff the rice with a fork, adjust seasoning if needed, and serve immediately.