Have you ever gotten impatient with someone? This is how I ended up with this beautiful version of Mexican rice. If you ask my son, he is always asking for what he calls, “red rice”. But dad was never home when our son would ask for it. Before long, he was working later hours so I asked him for his recipe and expertly took it over. Now, it’s a staple recipe in my cooking arsenal. Hopefully you will add it to yours.

2 tbsp olive oil
1 cup rice (I use Texmati, but basmati or jasmine will work too)
1-3/4 c water
2 cubes chicken bouillon OR 2 tsp chicken base (my preference)
7 oz red salsa of your choice (I prefer Herdez casera sauce)
2 tbsp cilantro leaves
1 jalapeño or cerrano pepper, chopped (optional)
2 tsp salt
2 tsp pepper
1 tsp cumin

Using a 9 inch skillet, that has a lid, add your oil over medium-high heat. When warm, add rice and lightly brown the rice, by stirring into the oil. Look for brown, toasty colored rice, making sure not to burn it. Once browned, add water, the chicken bouillon and the salsa. Be careful, adding the hot liquid to your skillet, will cause spatter, which is super hot! Next add the cilantro, diced cerrano/jalapeño peppers (if you are using), salt/pepper and cumin to taste. Bring to a boil, mixing well once. Cover and simmer on low for 17 minutes. Rest off the heat for 5. Fluff with a fork and enjoy!