Mexican Rice

🥘 Ingredients

• long grain white rice 1 ½ cups
• olive oil 2 tablespoons
• finely chopped white onion 1 cup
• garlic 2 cloves
• low sodium chicken broth 2 cups
• tomato sauce 8 ounces
• chili powder 1 teaspoon
• ground cumin ½ teaspoon
• dried oregano ½ teaspoon
• salt ¾ teaspoon
• chopped fresh cilantro (optional, for serving)
• olive
• garlic
• tomato
• chili
• dried
• salt

1. 1

   long grain white rice olive oil finely chopped white onion (or yellow onion) garlic (minced) low sodium chicken broth (or vegetable broth) tomato sauce chili powder ground cumin dried oregano salt (or to taste) chopped fresh cilantro (optional, for serving)
2. 2

   In a fine mesh strainer , rinse the rice well and drain. Set aside.
3. 3

   In a large saucepan , heat the olive oil over medium-high heat. Add the onion and sauté until softened, 2 to 3 minutes .
4. 4

   Add the rinsed rice and minced garlic . Cook, stirring, until rice is toasted and fragrant, 3 to 4 minutes .
5. 5

   Add the chicken broth, tomato sauce, chili powder, cumin, dried oregano and salt . Stir.
6. 6

   Bring to a boil, then immediately reduce the heat to very low (you want the heat to be as low as it can go) and cover the pot . Cook the rice, covered, for 15 to 20 minutes , stirring just once after the first 5 minutes of cook time. The rice is done when the liquid has been absorbed. (This usually takes 15 minutes total cook time for me.)
7. 7

   Remove the pot from the heat and let the rice rest for 10 minutes without lifting the lid off of the pot .
8. 8

   Fluff rice and serve with chopped fresh cilantro, if desired.