A simple, flavorful Mexican-style rice made by toasting the rice with onion and garlic before simmering it in chicken broth, tomato sauce and cumin. Using El Pato tomato sauce adds a little extra chile flavor and makes this especially good alongside tacos, enchiladas or chile rellenos.
Servings: About 6
Prep Time: About 10 minutes
Cook Time: About 30 minutes
Ingredients:
- 2 tablespoons canola oil
- ½ medium white onion, diced
- 1½ cups long-grain white rice
- 3 cloves garlic, finely chopped
- 2½ cups chicken broth
- 1 cup plain tomato sauce
I use El Pato Salsa de Chile Fresco tomato sauce - ½ teaspoon ground cumin
- 4 tablespoons chopped fresh parsley, optional
Instructions:
- Heat the canola oil in a medium saucepan over medium heat.
- Add the onion and sauté for 1–2 minutes, until softened.
- Add the dry rice and cook with the onion for about 5 minutes, stirring occasionally, until the rice begins to turn golden brown.
- Add the garlic and cook for 1 minute longer.
- Stir in the chicken broth, tomato sauce, cumin and parsley, if using.
- Bring the mixture to a boil.
- Cover the saucepan, reduce the heat to low and cook for 20 minutes, or until the liquid has been absorbed and the rice is tender.
- Remove from the heat and fluff gently with a fork before serving.
Tip: Toasting the uncooked rice until lightly golden is an important step—it develops flavor and helps give the finished rice a better texture.
Source: Not provided