"This is how we Mexicans from California make our rice. We call it Spanish rice, not Mexican rice!"
Ingredients:
1 cup long-grain white rice
2 tablespoons vegetable oil
1/2 onion, finely chopped
2 cloves garlic, minced
1/4 cup tomato sauce
2 cups chicken broth
1/2 teaspoon ground cumin
Salt to taste
Fresh cilantro (optional)
Directions: In a medium skillet, heat oil over medium heat. Add rice and toast it, stirring constantly, until golden brown (about 5 minutes). Add chopped onion and garlic, cooking until fragrant. Stir in the tomato sauce and cook for another minute.
Pour in chicken broth and add cumin and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and garnish with chopped cilantro if desired. Serve as a side with tacos, enchiladas, or grilled meats.