Mexican Rice (Part II)

Since I posted the recipe for this Easy Mexican Rice last week, I received a couple of emails asking about the recipe for the more “classic” version of Mexican rice.
So who am I to deny such a request?

I believe that 99% of the people that make Mexican rice at home follow a recipe that is similar to this one and as far as I’m concerned I’ve been cooking it for as long as I can remember; that was until I found the other recipe.
It starts with toasting the rice in vegetable oil, then you add onions, garlic, the spices, and sauté it until fragrant. Stir in broth and tomato sauce, cover with a lid, and cook it until all the liquid has been absorbed.
That’s it. Simple, quick, delicious, and full of flavor!

This Mexican rice is great served along with any Mexican dish (enchiladas, quesadillas, etc.) but more often than not I make for myself as a one-pot meal with some fresh veggies on the side.
It’s that good.

Easy Mexican Rice (Part II)                                                                                                                 Print this recipe!
Adapted from AllRecipes

Ingredients
Serves 4 as a side (or 2 as a main dish)

2 tablespoons vegetable oil
1 cup long grain rice
1 small onion, finely chopped
1 garlic clove, minced
½ teaspoon ground cumin
¼ teaspoon cayenne pepper or chili powder (optional)
½ cup tomato sauce (I used 365 Organic)
1 ½ cups chicken broth (or caldo de tomate or vegetable broth)

Directions

Heat oil in a large skillet over medium-high heat. Add rice and sautè for a few minutes, until translucent and start to turn golden. Add onion and sauté for 2 minutes. Add garlic, cumin, and cayenne pepper and sauté for 1 minute, until fragrant.
Add tomato sauce and broth and give a good stir. Bring to boil, reduce to a gentle simmer, cover with a lid, and cook for 20 to 25 minutes, until all the liquid has been absorbed and the rice is cooked through.
Take a taste and adjust seasoning as needed.
Serve!

Nutrition facts

One serving yields 276 calories, 7 grams of fat, 43 grams of carbs, and 6 grams of protein.