I hope you're ready because today I'm going to show you how to make Mexican rice for a large group for saline or for meal prep. Take your tomatoes and chop them up into fourths and drop them into your blender and one cup of water and blend until smooth. Once you're done blending, set it to the side. I left about two cups of our blended tomato and now you just want to add your onions, garlic and white vinegar. Since we're cooking a large quantity, the white vinegar is going to help us achieve a fluffy rice. Go ahead and blend until smooth. Go ahead and set this to the side. Set your burner on a medium heat and add your oil. After about a minute or so, you're going to notice that your oil is nice and hot. Go ahead and add your rice. Line your rice into the oil and we are going to be here until our rice is nice and golden. After about 15 minutes, you're going to get a nice toasted rice. Remember to continuously stir if you're using a clay pot. That's a very, very important tip that I can share with you. We're going to add our blended tomatoes, our garlic and onion, stir, stir, stir, add your water and stir, stir, stir. I'm going to be using chicken bouillon because when you're cooking for a lot of people, I mean not all of us have this much chicken broth handy. I think chicken bouillon is great. I'm using a tomato chicken bouillon and I am using the natural one and that one tends to clump up if you just pour it in so we're just going to dissolve it into our cup and then we're going to pour it right on in. If I have my serious face, it's because I'm cooking for a large group. The camera woman is shaking is because she's really excited to this. Smells delicious. It really does smell so good. Go ahead and add your tomato chicken bouillon. If you don't want tomato chicken bouillon, that's okay. You can add regular and it'll still work. For added flavor, you can add a serrano, you can add a jalapeno, a hatch chili for spice or if you just want that flavor, you can use anaheim which is what I'm using today. Now we're just going to bring this up to a full boil. While your pot is coming to a boil, make sure to stir it periodically. I like to place parchment paper over my pot that prevents the steam from escaping and I'm just going to place a lid over it just like this. Continue to cook on simmer for 30 more minutes. After 30 minutes are up, you want to let your rice set for about 20 to 30 minutes before serving. 3, 2, 1, let's go. And boom done. Our rice is ready for celebrations, for meal prep, for all you busy parents and those of you adult teen, for the olds of you making college kids some extra food. I hope that these recipes help you as much as they're going to help our family. Now it's time to dig in to see how fluffy this rice is. Move this cheetah to the side and then just show you how fluffy it is. And that's why I love using bismani rice for such a big quantity because bismani rice is so forgiving and you're never going to have mushy rice. And what do you do with the anaheim? I like to eat it. You too. I like to scrape it off the skin and I indulge in it. And you want to dig into the sides so that all your rice remains fluffy and nothing stuck together. Okay. Okay. That's my tip to you. You're going to notice right when you remove your lid, you're going to see some of the tomato that compiled here in the side. But don't be scared of it. You're going to think, oh, this turned out mushy. No, it didn't. It did not. Just come in. And even the parts that are a little bit stuck together, you have to help them and with bismani rice, you do have to separate it. And it's super easy to do. It just gets really fluffy. Do you see that? And you just want to mix it around one time and don't continue to mix and then you just put your lid over and you guys are ready to place it for your family, ready for meal prep. Oh, yeah. You can see the difference where it's settled and where you're helping it. Yeah. And it's still very steamy. So it tends to stick but don't be scared. This recipe is perfect and it's going to be great for all of you. Do not be scared. You got this. And this is what it looks like after we're done fluffing everything. It's just beautiful. If you're using ripe vine tomatoes, it's the best one. They get delivered from Mexico and they are absolutely delicious. But if you only have Roma, the flavor is going to change just a little bit. But I highly recommend that if you have access to the vine ripe tomatoes, oh, they really do bring the flavor. When you somebody very special to say, ah, hmm, extundery, we must go. I got to go friends. I know some of your thinking stuff can probably eat that whole pot, not on this one. I'm going to jump out and put together we might be able to. Hmm. Bye friends. So good. You know what I mean? So comforting. As always, Cudden, I wish you the best. You know we absolutely adore you. Let us know how this recipe works out for you and on that one, we'll see you guys tomorrow. Bye. Bye. Bye.