Mexican Rice

Ingredients:

• 1 cup long-grain white rice

• 2 tablespoons vegetable oil

• 2 cloves garlic, minced

• 1/4 cup chopped onion (optional)

• 1 3/4 cups chicken broth (or water with bouillon)

• 1/2 cup tomato sauce (or 2 tablespoons tomato paste + water)

• 1/2 teaspoon cumin

• 1 Roma tomato cored and diced

• 1/2 teaspoon chili powder (optional)

• Salt to taste

• Chopped cilantro or lime (optional, for garnish)

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Instructions:

1. Toast the rice:
   In a medium saucepan, heat the oil over medium heat. Add the rice and cook, stirring often, until golden brown (about 4–5 minutes).

2. Add aromatics:
   Stir in the garlic and onion and cook for another minute until fragrant.

3. Simmer:
   Add chicken broth, tomato sauce, cumin, chili powder, and a pinch of salt. Stir to combine.

4. Cook:
   Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and liquid is absorbed.

5. Rest and fluff:
   Remove from heat and let sit (covered) for 5 minutes. Fluff with a fork.

6. Serve:
   Garnish with tomato, chopped cilantro or a squeeze of lime if desired.

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Let me know if you want a version for a rice cooker or Instant Pot!