Mexican Rice
Elevate your next fiesta with Joanna Gaines' mouthwatering Mexican rice. This easy-to-follow recipe is bursting with flavor and will be a hit at any gathering.
Ingredients
- 3 tablespoons vegetable oil
- 1½ cups long - grain white rice rinsed
- 1 teaspoon ground cumin
- 1 white onion finely chopped
- 1 garlic clove minced
- One 8 - ounce can tomato sauce
- 2¼ cups store - bought chicken broth Homemade Chicken Broth , or water, or as needed
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup minced fresh cilantro or parsley for garnish
Instructions
- In a large saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add 1½ cups of rinsed long-grain white rice. Stir until the rice turns light brown, about 10 minutes.
- Stir in 1 teaspoon of ground cumin and cook for 30 seconds. Add 1 finely chopped white onion and 1 minced garlic clove. Cook until they soften, about 5 minutes.
- In a 4-cup measuring cup, mix one 8-ounce can of tomato sauce with enough chicken broth to make 3-4 cups in total.
- Pour the liquid mixture into the rice. Add 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Stir once.
- Bring the mixture to a boil. Reduce the heat, cover the saucepan, and let it simmer for 20 minutes.
- After simmering, remove the saucepan from the heat but keep it covered. Let it stand for 10 minutes.
- Use a large fork to fluff the rice. Sprinkle 1/2 cup of minced fresh cilantro or parsley on top for garnish.
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