Authentic Mexican Rice (Print Version)

# Ingredients:

→ Base

01 - 1 cup uncooked white rice, long-grain
02 - 1 ½ cups broth or stock, chicken
03 - 8 oz. tomato sauce (canned)
04 - 2 tablespoons of oil, vegetable or canola

→ Seasonings

05 - ½ teaspoon cumin (ground)
06 - 1 teaspoon garlic salt
07 - 1 teaspoon chili powder

# Instructions:

01 - Using a mesh strainer, wash the rice under running water until it's clear. This is optional but can help keep it from turning sticky.
02 - In a 4-quart pot, warm up the oil over medium to medium-high. Stir the rice around for 3-4 minutes until it looks clear.
03 - Toss in the tomato sauce, broth, cumin, chili powder, and garlic salt. Crank the heat to high and wait for a rolling boil.
04 - Stir briefly. Cover with the lid, lower the heat to the low setting (just under medium-low), and cook for 20 minutes.
05 - Turn off the heat. Uncover the pot and let it sit for 2-3 minutes. Then grab a fork to fluff it up.

# Notes:

01 - A heavy-bottomed pot with a snug lid helps keep steam locked in for the best texture.

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