Annette Freckles, the creator of the recipe, the secret to perfect Mexican rice

1. Ratio: Use 1 cup of dry rice to 3 cups of water.
2. Browning: Brown the rice in oil before adding water.
3. Seasoning: Use 1 tablespoon of “Knorr pollo” (chicken bouillon) per cup of dry rice.
4. Tomato sauce: Add 5 tablespoons of tomato sauce per cup of dry rice.
5. Cooking technique: Cook on high for 10 minutes, then let it sit for 5 minutes with the heat off and the lid on. After that, let it sit for another 10 minutes without uncovering it.

Following these steps should result in perfectly cooked Mexican rice.