Tex-Mex Rice
The red rice from every Mexican restaurant. Fluffy, tomatoey, and goes with everything. The secret that separates restaurant-quality Mexican rice from the mushy, bland version most people make at home
Ingredients
- 1.5 cups long grain white rice
- 2 tablespoons vegetable oil
- 1 can (8 oz) tomato sauce
- 2 cups chicken broth
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- optional: diced onion
- minced garlic (sautéed with the rice)
Method
- Toast the rice as described above. If using fresh onion and garlic, sauté them with the rice during the last minute of toasting. Add the tomato sauce — it will sizzle aggressively. Stir to coat the rice. Add chicken broth, cumin, garlic powder, and salt. Stir once, bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and cook for 18-20 minutes. Do not lift the lid during cooking — the steam is doing the work. After 18 minutes, remove from heat (lid still on) and let sit for 5 minutes. Fluff with a fork.