Classic Mexican Rice Recipes

Steps:

• Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
• Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.

Steps:

• Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
• Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Steps:

• Covere the rice in hot water and set aside to soak for 15 minutes.
• Rub the rice,squeezing it to extract the starch.Drain,discarding the water.
• Rinse the rice in cold water,drain thoroughly ,and spread out on a cookie sheet or towel to dry for about one hour.
• Smash the garlic with the back of a knife and work to a paste.Chop/dice all vegetables according to the sizes indicated.
• Heat the oil in amedium pot over medium heat.Add the rice and fry,stirring constantly for about 2 minutes.Reduce the heat slightly ,add the garlic.and onion,and continue frying until the onion is tender,being carefull that it doesn't burn.
• Add the tomatoes,including all of their juices and the carrots.Cook until the tomato begins to soften.
• Add 1 cup of the broth,increase heat ,bringing to a simmer and cook,uncovered,until the broth is absorbed.
• Add the remaining broth,salt to taste,and the peas.Simmer for 3-5 minutes,or until most of the broth is absorbed.
• Cover,reduce the heat to low,and cook for 30 minutes.All of the liquid should now have been absorbed.
• Stir in cilantro,if desired.Serve hot.