Rinse the rice with cool water in a strainer and drain it well before you begin cooking.
Portion out 3 cups of water or broth (chicken or vegetable broth).
In a blender or food chopper, add the onion, garlic, and chicken bouillon with a little bit of water you portioned out. (If using broth, omit the bouillon and add some broth to the onion and garlic). Blend until a smooth sauce forms.
Melt butter in a nonstick skillet or pot with a lid. Add oil and drained rice to the skillet.
Coat rice in the oil and butter, but do not brown it. Add in the blended sauce and remaining cups of water.
Add the mixed vegetables on top of the broth. You can add them straight from frozen or drained from a can.
Place the lid on the skillet or pot, bring to a boil, then reduce heat to a simmer. The lid should have a venting hole for steam to release.
Cook rice for 15 minutes, then turn off the heat and leave the lid on for an additional 10 minutes.
After 10 minutes, remove the lid and fluff the rice with a fork. The vegetables will spread out to the sides, simply fluff the rice to incorporate them into the rice.
The rice should be fluffy and perfectly cooked. Taste for seasoning and add extra salt if needed.
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Notes
Once the rice mixture comes to a boil, reduce the heat to low so that it is just simmering. If you don't have a glass lid, peak the lid open after 5 minutes of adding the vegetables. Leftovers can be stored in the refrigerator for up to 5 days. Reheat rice in the microwave or a nonstick skillet until warm.More Recipes:Arroz RojoCarne AsadaGrilled Chipotle ChickenVeracruz Style Fish
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.