Ingredients:
- 1 cup uncooked long-grain white rice
- 3 tablespoons vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (14.5-ounce) can low-sodium chicken broth
- 1 cup water
- 1 tablespoon tomato paste
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder (more to taste, for a spicier rice)
- ½ teaspoon garlic salt (or ½ teaspoon salt and ¼ teaspoon garlic powder)
- ½ cup frozen peas (thawed, optional)
- ¼ cup chopped fresh cilantro
Instructions:
- Rinse the Rice: In a fine-mesh strainer, rinse the rice with cold water until the water runs clear. Set aside.
- Toast the Rice (Optional): Heat the oil in a large saucepan over medium heat. Add the rinsed rice and cook, stirring constantly, for about 5 minutes until the rice is lightly toasted and golden brown. This step adds a nutty flavor to the rice, but it’s not mandatory.
- Sauté the Aromatics: Add the chopped onion to the pot with the oil (and toasted rice, if following that step). Sauté for 3-4 minutes, or until the onion softens and becomes translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the Wet Ingredients: Pour in the diced tomatoes (with their juices), chicken broth, water, tomato paste, cumin, chili powder, and garlic salt. Stir to combine and bring to a boil.
- Simmer the Rice: Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes, or until the rice is cooked through and all the liquid has been absorbed.
- Fluff and Garnish: Remove the pot from heat and let it sit covered for 5 minutes. This allows the rice to steam and fluff up. Fluff the rice with a fork and stir in the thawed peas (if using) and chopped fresh cilantro. Taste and adjust seasonings with additional salt or chili powder as desired.
Tips:
- Spicier Rice: For a spicier rice, add an additional ¼ teaspoon of chili powder, or include a chopped serrano pepper along with the onions during the sautéing step.
- Chicken Flavor: To enhance the chicken flavor, you can substitute chicken broth for half of the water. A crumbled chicken bouillon cube dissolved in the water also works.
- Vegetables: Feel free to add other chopped vegetables like carrots, bell peppers, or corn along with the onions for more variation.
- Leftovers: Mexican rice reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
