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Mexican Rice

Source of Recipe


From "Magnolia Table" by Joanna Gaines



List of Ingredients



• 3 tablespoons vegetable oil
  
• 1½ cups long-grain white rice, rinsed
  
• 1 teaspoon ground cumin
  
• 1 white onion, finely chopped
  
• 1 clove garlic, minced
  
• One 8-ounce can tomato sauce
  
• 2¼ cups chicken broth or water
  
• 1 teaspoon kosher salt
  
• ½ teaspoon freshly ground black pepper
  
• ½ cup minced fresh cilantro or parsley, for garnish
  






Instructions



1. In a large saucepan, heat the oil over medium heat.
   Add the rice and sauté, stirring, until lightly browned, about 10 minutes. Stir in the cumin and cook for 30 seconds. Add the onion and garlic and cook, stirring often, until softened, about 5 minutes.
   
   
2. Pour the tomato sauce into a 4-cup or larger glass measuring cup. Add enough chicken broth to make 3¼ cups total and stir it into the rice. Add the salt and pepper.
   
   
3. Bring to a boil. Stir once, reduce the heat, cover, and simmer for 20 minutes. Remove the pan from the heat without uncovering it. Let stand, covered, for 10 minutes. Fluff the rice with a large fork and sprinkle over the cilantro. Serve.
   
   Makes 4 to 6 servings