Mexican Rice

Ingredients

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomato sauce or 2 Roma tomatoes, blended
• 1 3/4 cups chicken broth or vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 cup frozen peas and carrots, optional
• Fresh cilantro, chopped, for garnish

Directions

1. Rinse 1 cup of long-grain white rice under cold water until the water runs clear. This step removes excess starch, ensuring your Mexican rice turns out fluffy and not sticky.
2. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1/2 cup of finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. Then, stir in 2 minced garlic cloves and cook for another minute until fragrant.
3. Add the rinsed rice to the skillet. Stir continuously to toast the rice until it turns a light golden color, which should take about 3-5 minutes. This step adds a nutty flavor to your dish.
4. Pour in 1 cup of tomato sauce or the equivalent in blended Roma tomatoes. Stir well to coat the rice evenly with the tomato mixture.
5. Add 2 cups of chicken or vegetable broth, 1 teaspoon of salt, and 1/2 teaspoon of ground cumin to the skillet. Stir everything together to combine the flavors.
6. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer.
7. Allow the rice to simmer for about 18-20 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid during this time to keep the steam in, which helps cook the rice evenly.
8. If you’re using frozen peas and carrots, stir in 1/2 cup during the last 5 minutes of cooking to heat them through.
9. Once cooked, remove the skillet from the heat and let it sit, covered, for 5 minutes. This resting period allows the rice to steam further and become fluffier.
10. After resting, use a fork to fluff the rice. Garnish with freshly chopped cilantro to add a burst of freshness and color to your Mexican rice.
11. Serve your vibrant and flavorful Mexican rice as a perfect side dish to complement your favorite Mexican entrees.

Additional notes

• Store your Mexican rice in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a little water over the rice to prevent it from drying out. Heat it in the microwave or on the stovetop until it’s steaming hot.
• Feel free to customize your Mexican rice. Add diced bell peppers or corn for extra color and flavor. For a spicier version, include chopped jalapeños or a pinch of cayenne pepper.
• Serve your Mexican rice alongside classic dishes like tacos, enchiladas, or grilled meats. It also pairs well with beans or as a filling for burritos.
• Always rinse the rice thoroughly to remove excess starch, which helps prevent the rice from becoming sticky.
• Toasting the rice before adding liquids enhances its nutty flavor and texture.
• Use fresh ingredients for the best taste; homemade tomato sauce or freshly blended Roma tomatoes will make a significant difference.