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Mexican Rice

 Ingredients:


1 cup long-grain white rice


2 tbsp vegetable oil


1 small onion, finely chopped


2 cloves garlic, minced


1 1/2 cups chicken broth (or water with bouillon)


1/2 cup tomato sauce (or blended tomatoes)


1/2 tsp cumin


Salt to taste


Optional: chopped cilantro, peas, or corn




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Instructions:


1. Rinse the rice (optional):

Rinse the rice under cold water to remove excess starch. This helps make it fluffy.



2. Toast the rice:

In a large skillet or pot, heat the oil over medium heat.

Add the rice and cook, stirring often, until the rice turns golden brown (about 5 minutes).



3. Add onion and garlic:

Stir in the chopped onion and garlic. Cook for another 2–3 minutes until soft and fragrant.



4. Add liquids and seasoning:

Add the chicken broth, tomato sauce, cumin, and a pinch of salt. Stir well.



5. Cook the rice:

Bring to a boil, then reduce the heat to low.

Cover the pot with a lid and simmer for 15–20 minutes, or until the rice is cooked and liquid is absorbed.



6. Let it rest:

Turn off the heat and let the rice sit, covered, for 5 minutes.

Fluff with a fork before serving.



7. Optional toppings:

Add chopped cilantro, cooked peas, or corn if desired.





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