Mexican Rice

Name: Mexican Rice
Yield: makes 4 to 6 servings
Ingredients: 2 tablespoons vegetable oil; 1 large white onion, chopped; 5 garlic cloves, minced; 1 1/2 cups long grain white rice; 2 tablespoons ground cumin; 2 1/2 cups Chicken Broth (page 51) or store-bought low sodium chicken broth, plus more as needed; 1 14-ounce can tomato sauce; 1/2 teaspoon kosher salt, or to taste; 1/4 teaspoon ground black pepper, or to taste; 6 chicken drumsticks (about 1 1/2 pounds, optional); 1 15-ounce can peas and carrots, drained (optional)

December 9, 2011

Also known as Spanish rice, Mexican Rice is very difficult to make well. Once you add the tomato sauce and water, you can’t really touch it or you’ll ruin the texture. The hard part is knowing how much spice to add, because the rice won’t properly absorb any seasoning once the water is absorbed. This makes it nearly impossible to perfect, and once it is done, it is done. There’s a saying in my family: “When you perfect the rice, you are ready to get married. But not until then.” Follow my recipe and your Mexican Rice will be fabulous, too. Include the chicken to serve it as a main course.

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