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Dutch-Oven Mexican-Style Jasmine Rice

Jasmine rice toasted with garlic and spices, then simmered in tomato-and-beef-bouillon broth in an enameled Dutch oven.

Cookware5.5-quart enameled cast iron Dutch oven
HeatMedium to toast / lowest setting covered
Timing4–5 min toast / 45 sec bloom / 60 sec boil / 15 min covered / 10 min rest
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Ingredients

  • 2½ cups jasmine rice, rinsed until clear and thoroughly dried
  • 3 tbsp salted butter or canola oil
  • 1 tbsp jarred minced garlic
  • 1 tsp smoked paprika
  • ½ tsp ground turmeric
  • ½ tsp ground white pepper
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 4¼ cups warm water (4 cups plus 4 tbsp)
  • 2 tbsp beef bouillon powder
  • 1½ tbsp tomato paste

Method

  1. Toast the rice. Heat the salted butter or canola oil in a 5.5-quart enameled cast iron Dutch oven over medium heat until shimmering. Add the dry, rinsed jasmine rice. Stir constantly for 4–5 minutes until the grains turn chalky white with very little gold on the edges.
  2. Bloom the aromatics. Add the jarred minced garlic, smoked paprika, turmeric, white pepper, onion powder and cumin to the hot rice. Stir rapidly for 45 seconds.
  3. Mix the liquid. Whisk the tomato paste and beef bouillon into exactly 4¼ cups warm water until the mixture is uniform.
  4. Boil briefly. Pour the liquid into the Dutch oven. Bring to an aggressive rolling boil for exactly 60 seconds; stir once across the enameled bottom to prevent adhesion.
  5. Cover and cook. Turn the burner to the lowest possible setting. Cover securely with the heavy lid, adding a layer of foil if necessary to seal in the steam. Cook undisturbed for 15 minutes. Do not lift the lid.
  6. Rest and fluff. Turn off the heat, transfer the Dutch oven to a cold burner and rest, still covered, for 10 minutes. Remove the lid and gently fluff from the bottom upward with a fork.

Cooking notes

Water and rice

Use exactly 4¼ cups water for 2½ cups dry rice, a 1.7:1 water-to-rice ratio by volume.

For another dish

This is a related rice preparation for the sausage, rice and Oaxaca melt. That skillet dish was made with yellow Mexican-style rice; this version may be a different color.

Rice leftovers

Cool promptly in shallow containers and refrigerate within 2 hours of cooking (1 hour in temperatures above 90°F).

Learn the techniques

More on the techniques used in this recipe:

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