It’s surprisingly difficult to find a good version of Mexican rice that either isn’t incredibly spicy or take forever to make. I recently went through Joanna Gaines new cookbook, Magnolia Table, and bookmarked a slew of recipes one of which was this one. Both boys (really all three ;)) gobbled this up, and I’m back to the blog so I can document this one and have it readily available for next time!
- 3 Tbsp. vegetable oil
- 1 1/2 cups long-grain white rice, rinsed (only necessary if your rice’s instructions directs you to do so)
- 1 tsp. ground cumin
- 1 white onion, finely chopped
- 1 garlic clove, minced
- 1 (8 oz.) can tomato sauce
- 2 1/4 cups chicken broth (or water)
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 cup minced fresh cilantro or parsley, optional (for garnish)
Heat the oil over medium heat in a large saucepan. Add the rice and saute, stirring, until lightly browned (about 10 min.). Add the cumin and cook for 30 seconds. Then add the onion and garlic, stirring often until softened (about 5 min.).
Add tomato sauce, chicken broth, and salt and pepper. Bring to a boil, stir once, cover, and reduce the heat to simmer for 20 minutes. Remove pan from the heat and let it stand still covered for 10 minutes.
Fluff the rice with a fork and sprinkle with cilantro/parsley.
Recipe Source: Magnolia Table by Joanna Gaines