Description

This Mexican rice is much better than a boxed version and just as good as the restaurant's. It isn't wet and sticky but is on the drier side like in your favorite restaurant.

Ingredients

• 3 T. vegetable or canola oil
• 1 c. long grain rice, uncooked
• 1 t. freshly minced garlic
• ½ t. kosher salt
• ½ t. cumin
• ½ c. tomato sauce
• 14 oz. chicken broth
• 3 T. finely chopped fresh cilantro

Steps

1. Heat oil in a large saucepan over medium heat. Add rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin; stir the rice until it looks golden.
2. Add tomato sauce, chicken broth, and cilantro ; turn the heat up to medium high.
3. Bring the mix to a boil, then turn the heat to low and cover the pan with a lid. Simmer 20 - 25 minutes. Remove from heat; fluff with a fork.