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Mexican Rice
Total 50 mins, includes cooling time
Active 20 mins
Makes 4 to 6 servings
"I like to serve this rice with enchiladas. If your package of rice suggests that it should be rinsed, pour the rice into a large bowl and cover with tap water by several inches. Swish with your hands a few times, then drain thoroughly in a mesh sieve. Repeat several times, until the water in the bowl stays relatively clear after you swish the rice in it." - Joanna Gaines, Magnolia Table, Volume 1.
Ingredients
Directions
- In a large saucepan, heat the oil over medium heat. Add the rice and sauté, stirring, until lightly browned, about 10 minutes. Stir in the cumin and cook for 30 seconds. Add the onion and garlic and cook, stirring often, until softened, about 5 minutes.
- Pour the tomato sauce into a 4-cup or larger glass measuring cup. Add enough chicken broth to make 3¼ cups total and stir into the rice. Add the salt and pepper.
- Bring to a boil. Stir once, reduce the heat, cover, and simmer for 20 minutes. Remove the pan from the heat without uncovering it. Let stand, covered, for 10 minutes.
- Fluff the rice with a large fork and sprinkle over the cilantro. Serve.
- Store leftover rice in a covered container in the refrigerator for up to 3 days. Add a few splashes of water to it before reheating in the microwave or on the stovetop.
“Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines © William Morrow 2018. Provided courtesy of Joanna Gaines. All rights reserved.
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