you need a pan or pot with tight fitting lid.
add about a handful of diced onion and a splash of oil to the pan. (Can also add jalapeño ‘s if desired)
take a cup of dry long grain or jasmine rice and add to the pan and cook for a couple of minutes to lightly brown the rice.
add in literally a pinch of butter for flavor and to help brown rice..
I also add a little Toney’s Creole Seasoning and some parsley flakes
then add 2 chicken bullion cubes to 3 cups of water and pour over the rice.
add in 1/3 cup of canned petite herbed tomatoes or tomato sauce if you don’t like the chunks.
stir once and cover with tight fitting lid, cook on high for ten minutes without taking off lid. Turn off heat after ten minutes and leave it right where it is with lid on for 5 more minutes. Then put to a cool burner and let sit ten more minutes still with lid on. Now you can take off like and rice should be fluffy and perfect.
I like it especially in my taco salad
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