This is a delicious and simple recipe for mexican rice that rivals anything you can get in a restaurant. I have tried different methods in my rice cooker, but cooking it over the stove is so much better. The rice really absorbs the flavors and has a much better consistency. This recipe goes hand in hand with our restaurant style refried beans HERE.
My husband is very picky about his mexican rice, they had a family friend growing up that made the most amazing and authentic mexican food, but this version passed! He actually said it is his new favorite way to make it and we have made it several times since.
- 3 Tbsp. vegetable oil
- 1 cup long grain rice, uncooked
- 1 tsp. fresh minced garlic
- 1/2 tsp. kosher salt
- 1/2 tsp. cumin
- 1/2 c. tomato sauce
- 1 (14 oz) can chicken broth
- 3 Tbsp. finely chopped fresh cilantro
- Heat oil in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin and stir the rice til it looks golden. Add the tomato sauce, chicken broth, and cilantro and turn the heat up to medium high. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork. Serves 4.