"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 tbsp vegetable oil
¼ cup finely chopped onion
1 garlic clove, minced
1 ¾ cups chicken broth
½ cup tomato sauce
½ tsp cumin
Salt to taste
Optional: peas, carrots, or chopped cilantro for garnish
Directions:
Heat the oil in a medium saucepan over medium heat. Add rice and stir frequently until golden brown. This gives the rice a nice nutty flavor.
Add chopped onion and garlic, and sauté for another 2 minutes.
Pour in chicken broth and tomato sauce, then add cumin and salt. Stir to combine.
Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes or until the liquid is absorbed and the rice is tender.
Turn off heat and let it sit, covered, for 5 minutes.
Fluff with a fork before serving.
This rice is a California Mexican household classic — simple, flavorful, and perfect as a side to tacos, enchiladas, or grilled meats.