Here's a Mexican-style Rice recipe I stumbled across recently when I decided to make lobster tacos for my wife's birthday dinner. I really liked how this turned out, so as usual, I'm posting the recipe here so that I don't run the risk of losing it.
One thing I particularly like about this recipe, even though it incorporates tomato sauce, the finished product isn't saucy. Super saucy Mexican rice kind of grosses me out; if you feel the same way, give this one a try. One note, the first time I made it I didn't use low-sodium broth and I felt like it was too salty right after it came out of the pan. It seemed better the next day, like it had mellowed a bit. Either use low-sodium broth or skip the Kosher salt until you've had a chance to taste it.
2 c Long grain white rice
1/8 c Vegetable oil
8 oz Tomato sauce
6 Cilantro stems, chopped
1 t Kosher salt
1 t Minced garlic
4 c Low-sodium chicken broth
1/8 t Cumin
1/8 t Garlic pepper
- Heat oil in large pan over medium heat.
- Add rice and cook until golden brown
- Add remaining ingredients to pan, and mix well.
- Bring to a simmer then cover and simmer for 30-40 minutes or until all liquid has been absorbed.
- Fluff with a fork before serving.