Part 4/6:
Next came the transformative phase—adding the half can of tomato sauce, followed by salt, cumin, hot water, and chicken bouillon. Mixing the ingredients promptly is vital since the hot water should initiate the boiling process.
Once it reaches a boil, the heat is reduced to low, and the skillet is covered for 15 minutes—a time during which Marcy urges cooks to resist the temptation to lift the lid or stir, as both actions can lead to mushy rice due to starch activation.
After the cooking time, Marcy suggested letting the rice sit, still covered, for an additional 5 to 10 minutes. This resting period helps enhance the texture further. Finally, removing the lid reveals perfectly cooked rice, which Marcy fluffed with a fork to achieve the ideal consistency.