Mexican Rice

🔥 Prep

• Measure 2 cups of rice and rinse under cold water until water runs clear; drain.
• Measure 0.5 cup of tomato sauce.
• Measure 4 cups of chicken broth.
• Dice 0.5 onion (about ½ medium onion) into small pieces.
• Mince 1 tsp of garlic (about 1 clove).
• Measure 2 tbsp of vegetable oil.

🔥 Cook

• 1. Heat the 2 tbsp of vegetable oil in a medium saucepan over medium heat until shimmering.
• 2. Add the diced onion and sauté for 3 minutes until translucent.
• 3. Stir in the minced garlic and cook for 30 seconds until fragrant.
• 4. Add the 2 cups of rice to the pan and toast, stirring constantly, for 2 minutes until the edges look slightly golden.
• 5. Pour in the 0.5 cup of tomato sauce and stir to coat the rice evenly; cook for 1 minute.
• 6. Add the 4 cups of chicken broth, increase heat to high and bring the mixture to a boil (about 5 minutes).
• 7. Once boiling, reduce heat to low, cover the saucepan tightly, and simmer for 18 minutes without lifting the lid.
• 8. After 18 minutes, remove the pan from heat and let it stand, still covered, for 5 minutes to steam.
• 9. Fluff the rice with a fork, adjusting seasoning if needed.

🔥 Serve

• Transfer the Mexican rice to a serving bowl and garnish with chopped fresh cilantro and lime wedges.
• Serve alongside grilled chicken tacos, enchiladas, or as a side to fajitas.
• Optional: add a sprinkle of crumbled queso fresco or a dash of hot sauce for extra flavor.