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
1/4 cup finely chopped onion
1 garlic clove, minced
1/2 cup tomato sauce (or blended tomato)
2 cups chicken broth (or veggie broth)
1/2 teaspoon ground cumin
Salt to taste
Directions:
In a deep skillet or saucepan, heat the oil over medium heat. Add the rice and cook, stirring constantly, until the grains turn golden brown—about 5–7 minutes.
Stir in the chopped onion and garlic. Sauté for another 2–3 minutes until the onions are soft and fragrant.
Add the tomato sauce and cumin. Stir well to coat all the rice in the sauce.
Carefully pour in the chicken broth and season with salt. Bring everything to a gentle boil.
Reduce the heat to low, cover the pot, and let the rice simmer for 18–20 minutes—no peeking! Once all the liquid is absorbed and the rice is tender, remove from heat and let it rest (covered) for 5 minutes.
Fluff with a fork and serve hot with beans, grilled meat, or tacos.