It took me a long time to “perfect” my Mexican rice… and it still doesn’t taste like my Mother-in-Law’s, but it’s still pretty good as rice goes.
1-2 Tbs. Oil or butter
1 c. long grain white rice
2-4 cloves garlic, chopped
1 can chicken broth or 1/2 box of chicken stock
1 can water
About 1/2 cup of salsa, Rotel, or tomatoes
Cumin – a couple of Tbs.
Start oil or butter in a non-stick pan on medium high heat. Add rice.
Let the rice brown. This is the step I always messed up on when I was first learning to make the rice. It takes 5-10 minutes, and the rice does turn brown. It looks nice and toasted. Like this…
When rice has a golden brown toasted look, turn off heat. Add chopped garlic & cumin give it a stir. I was uncharacteristically out of garlic bulbs when I made this batch, so I ended up using the emergency minced garlic from the jar. Don’t judge.
Next pour in your chicken broth, water & salsa/picante/Rotel. (I made up for the jarred garlic by adding homemade salsa.) Mix well.
Turn the burner back on and bring to a boil.
Reduce heat & cover. Don’t lift the lid until the end. Rice will be done in about 20-30 minutes.