The flavor and aroma of this restaurant-style Mexican rice are excellent, and the spice proportion is just right. It's a flexible side that goes well with many main courses that have a Mexican flair.
Ingredients: 1 cup long-grain white rice. 2 tablespoons vegetable oil. 1/2 onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon salt. 1/4 cup tomato paste. 1 3/4 cups chicken or vegetable broth. 1/4 cup chopped fresh cilantro leaves optional.
Instructions: Rinse the rice under cold water until the water runs clear, then drain well. In a large skillet with a tight-fitting lid, heat the oil over medium heat. Add the rice and cook, stirring frequently, until lightly golden and toasted, about 5 minutes. Add the onion, garlic, cumin, and salt, and cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the tomato paste until well combined, then pour in the broth and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Remove from the heat and let the rice sit, covered, for 5 minutes. Fluff with a fork, then stir in the cilantro if using. Serve hot.
Prep Time: 10 minutes
Cook Time: 30 minutes
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