I love the rice at so many of the restaurants around here. It’s fluffy and tasty, something warm and fragrant to stuff into steamed tortillas. My other Mexican Rice recipe is a little less of a “comfort food” item, a little more impressive for guests, and a little more time-consuming to make.
If you like you can add some blanched and diced veggies when you add broth and tomato sauce, or some frozen vegetable mix. Adjust water accordingly.
3 tablespoons vegetable oil
1 1/2 cup uncooked long-grain rice
1 teaspoon garlic salt
1/4 teaspoon ground cumin
12 ounce can tomato sauce
14 ounce can broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until golden brown. While rice is cooking, sprinkle with garlic salt and cumin. When rice is brown stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.