Ingredients
Ingredients
- 3 tablespoons vegetable oil
- 1 cup uncooked long-grain rice
- ¼ cup chopped onion
- 1 teaspoon garlic salt
- ½ teaspoon ground cumin
- 2 cups chicken broth
- ½ cup tomato sauce
Instructions
- Gather Ingredients: Collect all necessary ingredients to ensure a smooth cooking process.
- Heat Oil and Toast Rice: In a large saucepan over medium heat, heat the vegetable oil. Add the rice, chopped onion, garlic salt, and ground cumin. Stir constantly and cook until the rice becomes puffed and golden brown, releasing its nutty aroma, about 5 minutes.
- Add Liquids and Boil: Stir in the chicken broth and tomato sauce. Increase the heat to bring the mixture to a rolling boil, ensuring the rice is evenly mixed with the liquids and tomato sauce.
- Simmer: Reduce the heat to low and cover the saucepan with a lid. Let it simmer gently for 25 minutes without lifting the lid, allowing the rice to absorb the flavors and liquid fully.
- Fluff and Serve: Once cooked, remove the lid and fluff the rice gently with a fork to separate the grains. Serve immediately as a delicious side dish or as part of your favorite Mexican meal.
Notes
- You can substitute brown rice for white rice; however, increase the simmering time to 40–45 minutes to ensure it cooks through.
- For added heat and flavor, stir in your favorite hot salsa in place of the tomato sauce.
- This rice is excellent for filling burritos, serving as a base for rice salad bowls, or pairing with grilled fish.
- Follow the written recipe instead of the video instructions for the best tested results.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
