Mexican-Style Rice

Ingredients 10

1.5 Cups long-grain white rice

2 Tablespoons olive oil

1 onion, finely chopped

2 Tablespoons garlic, minced

1 Teaspoon ground cumin

0.5 Teaspoons smoked paprika

0.5 Teaspoons salt (or to taste)

1 Lime wedges for serving

1.75 Cups chicken broth

1 Cup tomato sauce (or blended fresh tomatoes)

Instructions 9 steps

1 Rinse the rice under cold water until the water runs clear, then drain well.
2 In a large skillet, heat the olive oil over medium heat.
3 Add the rice and toast for about 3-4 minutes, stirring frequently, until it turns golden.
4 Add the chopped onion and garlic, and sauté for another 2 minutes until fragrant.
5 Pour in the tomato sauce, broth, cumin, paprika, and salt. Stir well to combine.
6 Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
7 If using peas and carrots, add them in the last 5 minutes of cooking and gently stir.
8 Remove from heat, let it rest for 5 minutes, then fluff with a fork.
9 Garnish with fresh cilantro and serve with lime wedges.