For better rice, make it the Mexican way! Mexican-style rice, or arroz rojo, is flavorful, fluffy, and easy to prepare. Here's how to make it:
Rinse the Rice: Start by rinsing 1 cup of long-grain white rice under cold water to remove excess starch, helping it cook up fluffy and non-sticky.
Toast the Rice: In a large skillet or saucepan, heat a tablespoon of oil over medium heat. Add the rice and sauté it for a few minutes, stirring constantly until it turns golden brown. This step adds a nutty flavor to the rice and improves its texture.
Add Aromatics: Once the rice is toasted, add chopped onions and garlic (about 1/4 cup of onion and 1-2 cloves of garlic) and sauté for another minute until fragrant.
Tomato Base: Stir in 1/2 cup of tomato sauce or blended tomatoes and cook for a minute. You can also add a small amount of chicken or vegetable broth (about 1 1/2 cups) and a pinch of salt, cumin, and a dash of pepper for extra flavor.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed. Avoid stirring while it cooks to keep the rice fluffy.
Fluff and Serve: Once cooked, fluff the rice with a fork, and garnish with chopped cilantro or lime wedges for a fresh touch.
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