Mexican Rice

I have been trying to make fluffy Mexican rice forever. I finally got instructions on how to make it right.

Mexican Rice

1 can diced tomatoes
1/2 yellow onion
1 tsp cumin
1 tsp garlic salt
2 cups long-grain rice
3 Tbs oil
3 cloves garlic, smashed
2 cups chicken broth

Drain tomatoes and reserve juice. Puree tomatoes and onion in blender. Add cumin and garlic salt. Set aside. Measure and add enough broth to get 2 cups.

Rinse rice until water runs clear. Saute in pan until dry then add oil and garlic and brown. Add tomato mixture and 2 cups chicken broth. Bring to boil then turn heat to low. Cover and steam until liquid evaporates (around 30-45 min). Fluff with fork.



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