Mexican Rice
Servings 6
Equipment
- Large Saucepan with Lid
Ingredients
- 1 tbsp butter or olive oil
- 1 cup long-grain rice uncooked
- 2 tbsp yellow onion finely diced
- 2 cloves of garlic minced
- Sea salt and freshly cracked pepper to taste
- ½ tsp cumin
- Dash of cayenne pepper
- ½ cup tomato sauce
- 1¾ cup chicken broth Use vegetable broth for a vegetarian version
- 3 tbsp fresh cilantro finely chopped
Instructions
- Heat the butter or olive oil in a large saucepan over medium heat. Add the onion, rice, sea salt, and freshly cracked pepper, to taste, cumin, and cayenne pepper. Stir often for 3 minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the tomato sauce, chicken broth, and half of the cilantro; stir until well combined. Turn the heat up to high until it boils.
- Reduce to low and cover with a lid.
- Cook undisturbed for 20 minutes. Remove from heat (WITHOUT REMOVING THE LID) and let the rice sit, covered, for 5 minutes.
- Add the remaining cilantro and fluff with a fork.
- Serve immediately. Enjoy.