a guide by cat swanjolras, at request of gamble endquestionmark but if you aren’t gamble and you wanna use it you can i guess
STEP ONE: GET LIKE A CUP OF RICE
this can be brown rice or jasmine rice or white rice or whatever the fuck you want. i am not the rice police
STEP TWO: PUT SOME VEGETABLE OR OLIVE OIL IN A POT
how much oil? IDK BRO FOLLOW YOUR HEART. more oil means soggier and stickier rice, less oil means dryer and crunchier rice.
STEP THREE: CHOP SOME ONION
again: follow ur heart, we used like an entire big yellow onion but you could also reasonably use half an onion, or an onion and a half, or a red onion. you don’t need the pieces chopped too finely either biggish is ok
STEP FOUR: DUMP THE ONION AND RICE IN A POT AND MAKE SURE THEY’RE ALL COVERED WITH OIL AND TURN THE HEAT ON AND STIR UNTIL IT FRIES
if your rice was white and it is browning, congratulations. if your rice was brown and it’s getting browner, congrats again. if your rice is black you fucked up and burnt it but it’s ok, it’s not like it’ll kill you, just eat it anyway. don’t fuss abt the onions you know how to cook onions. if it smells good you did good.
STEP FIVE: GET HOWEVER MUCH WATER THE PACKAGING ON THE RICE SAYS YOU NEED AND DUMP IT IN THE POT
we used like a cup and three quarters but seriously your rice packaging should tell you how much water like if it doesn’t do your best on google
STEP SIX: DUMP LIKE HALF A CUP OF TOMATO SAUCE IN THE POT
so this can be ~tomato paste~ or like a can of tomato puree or whatever, it can also be your basic marinara you use for pasta frankly, i have not tried campbell’s tomato soup yet but honestly i wouldn’t be surprised if it turned out great
STEP SEVEN: DUMP ABOUT A CAN OF CORN AND A CHOPPED-UP TOMATO (ONE OF THE BIG ONES) INTO THE POT
“big ones” means like idk, not a cherry or a grape tomato. full-size. drain the liquid from the corn before you put the corn in. (other vegetables are also obviously allowed. tbh anything you’d put in fried rice is typically something you can put in mexican rice. the one exception is egg, which no.)
STEP EIGHT: SHAKE A BUNCH OF CHILI POWDER AND GARLIC POWDER INTO THE POT AND STIR IT ALL TOGETHER
so here you can get as fancy as you like. i have chili powder but i also have ~chipotle powder~ which will give the rice a much smokier and spicier flavor, i’m into that but not everyone is. you can put literal garlic in but i’m lazy. cumin, also an option. onion powder. parsley. cilantro. black pepper. extra salt? it’s your spice cabinet, you make the rules.
the amount that i put in is generally Lots, because i like my rice v spicy and flavorful. but like do what your heart tells you obviously.
STEP NINE: MAKE THE WATER BOIL
i am assuming you know how to do this.
STEP TEN: TURN THE HEAT DOWN, COVER THE POT, AND LET THE RICE COOK UNTIL ALL THE WATER IS GONE
and taste the rice and if it’s dry and crunchy add more water and KEEP COOKIN MOTHERFUCKERS
STEP ELEVEN: PUT THE RICE IN AS MANY BOWLS AS YOU NEED AND EAT IT
there’s gonna be a crusty crunchy bit on the bottom. i like to eat this but like hey not everyone does. it’s gonna be a motherfucker to wash out of the pot, fill up the pot with water and let it soak for a bit.
it’s gonna be really hot at first so like let it cool or whatever. serves 3, or 2 who are v hungry, or you for the next three meals. (it refrigerates not amazingly, but well enough that it’s p edible afterwards.)