Mexican Rice

Name: Mexican Rice
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1½ cups White rice; 1 can (8 oz) Tomato sauce; 2 cups Vegetable broth; ½ each Yellow onion; 2 cloves Garlic clove; 1 tsp Cumin; 2 tbsp Vegetable oil; ½ tsp Salt

The red rice from the taco place. The dry rice toasts in oil with onion until most of the grains turn golden. Then garlic and cumin go in, followed by tomato sauce and broth, and it simmers covered without anyone lifting the lid. It goes next to tacos, fajitas or quesadillas and makes enough for six.

40 minServes 6 as writtenStovetopMexican

Mexican Rice, as the finished dish — The photo is an illustration of the finished dish, not a photograph of this recipe as written.

Ingredients — serves 6

White rice1½ cups
Tomato sauce1 can (8 oz)
Vegetable broth2 cups
Yellow onion½ each
Garlic clove2 cloves
Cumin1 tsp
Vegetable oil2 tbsp
Salt½ tsp

How much to make for 2, 4, 6 or 8

Ingredient	For 2	For 4	For 6	For 8
White rice	½ cup	1 cup	1½ cups	2 cups
Tomato sauce	¼ can (8 oz)	¾ can (8 oz)	1 can (8 oz)	1¼ cans (8 oz)
Vegetable broth	¾ cup	1¼ cups	2 cups	2¾ cups
Yellow onion	¼ each	¼ each	½ each	¾ each
Garlic clove	1 clove	2 cloves	2 cloves	3 cloves
Cumin	¼ tsp	¾ tsp	1 tsp	1¼ tsp
Vegetable oil	2 tsp	1 tbsp + 1 tsp	2 tbsp	2½ tbsp
Salt	¼ tsp	¼ tsp	½ tsp	¾ tsp
The pan	Written for 6 adult-size portions; you are cooking for about 2 — roughly 0.3× the recipe. Less than the recipe assumes — use a smaller pot (a 2- or 3-quart saucepan) so the liquid stays deep enough to simmer without scorching; small amounts reduce faster, so check early.	—	—	—

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Steps

Chop the onion into small pieces and chop the garlic cloves finely.
Heat the vegetable oil in a medium saucepan over medium heat until it is hot but not smoking. Add the dry white rice and the onion and cook for 5 to 6 minutes, stirring often. Check that most of the grains have turned golden.
Add the garlic and the cumin and stir for about 30 seconds, then pour in the tomato sauce, the vegetable broth and the salt and stir once.
Bring to a boil, then cover and turn the heat down to low. Cook for 20 minutes without lifting the lid, then take the pan off the heat and let it rest, covered, for 5 minutes. Check that the liquid has been absorbed and the rice is tender, then fluff with a fork.