mexican rice

Ingredients

• 1 tablespoon olive oil
• 1 cup long-grain rice
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper (red or green)
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 1/2 cups chicken broth
• 1/2 cup tomato sauce
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions

1. Heat olive oil in a medium saucepan over medium heat.
2. Add onion and bell pepper and cook until softened, about 5 minutes.
3. Add minced garlic, cumin, and chili powder and cook for 1 minute more, stirring constantly.
4. Add rice and stir to coat with spices. Toast for 1-2 minutes.
5. Pour in chicken broth and tomato sauce. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed. Do not stir during this time.
7. Remove from heat and let stand, covered, for 5-10 minutes.
8. Fluff with a fork and stir in chopped cilantro.
9. Season with salt and pepper to taste.

Notes

• Using long-grain rice is crucial for the proper texture of Mexican rice.
• Do not stir the rice while it's simmering to allow the grains to cook evenly.
• For a richer flavor, use vegetable broth instead of chicken broth.
• To prevent sticking, add a pinch of turmeric to the rice.
• Store leftover rice in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.