Mexican Rice

Ingrédients

• 1 1/2 cups long grain white rice
• 2 tablespoons olive oil
• 1 cup finely chopped white onion (or yellow onion)
• 2 cloves garlic (minced)
• 2 cups low sodium chicken broth (or vegetable broth)
• 8 ounces tomato sauce
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 3/4 teaspoon salt (or to taste)
• chopped fresh cilantro (optional, for serving)

Préparation

1. 1

   In a fine mesh strainer, rinse the rice well and drain. Set aside.

2. 2

   In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté until softened, 2-3 minutes.

3. 3

   Add the rinsed rice and minced garlic. Cook, stirring, until rice is toasted and fragrant, 3-4 minutes.

4. 4

   Add the chicken broth, tomato sauce, chili powder, cumin, dried oregano and salt. Stir.

5. 5

   Bring to a boil, then immediately reduce the heat to very low (you want the heat to be as low as it can go) and cover the pot. Cook the rice, covered, for 15-20 minutes, stirring just once after the first 5 minutes of cook time. The rice is done when the liquid has been absorbed. (This usually takes 15 minutes total cook time for me.)

6. 6

   Remove the pot from the heat and let the rice rest for 10 minutes without lifting the lid off of the pot.

7. 7

   Fluff rice and serve with chopped fresh cilantro, if desired.