2. **Toast the rice:**
– In a medium saucepan, heat the vegetable oil over medium heat. Add the rinsed and drained rice to the pan. Cook, stirring frequently, for about 5-7 minutes or until the rice becomes golden brown. This step adds a nutty flavor to the rice and helps prevent it from sticking together.
3. **Sauté the onion and garlic:**
– Add the chopped onion to the rice and cook for 2-3 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
4. **Add the liquids and spices:**
– Stir in the tomato sauce (or crushed tomatoes), chicken broth, cumin, chili powder (if using), and salt. Stir well to combine all the ingredients.
5. **Simmer the rice:**
– Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Avoid lifting the lid during cooking to ensure even cooking.
6. **Add vegetables (optional):**
– If you’re adding peas or corn, stir them into the rice during the last 5 minutes of cooking. This will allow them to cook through without becoming mushy.
7. **Fluff and serve:**
– Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork, garnish with fresh cilantro if desired, and serve.
### Tips:
– **Tomato variation:** For a deeper flavor, use diced tomatoes with green chilies instead of plain tomato sauce.
– **Broth choice:** Using chicken broth enhances the flavor, but you can use vegetable broth to make this dish vegetarian.
– **Make it spicier:** Add finely chopped jalapeños or a dash of hot sauce for a spicier version.
– **Storage:** Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy your **Easy Mexican Rice** as a delicious side dish that’s full of flavor and easy to prepare!
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