Mexican/Spanish Rice

Ingredients

• 1.5 cups long-grain rice
• 2 tbsp vegetable oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 cup tomato sauce or 2 tbsp tomato paste + 1 cup water
• 1.5 cups chicken stock
• 1 tsp cumin
• Salt
• Fresh cilantro

Method

1. Heat: Heat oil over medium. Add rice, toast 3–4 min, stirring frequently, until golden.

2. Add: Add onion, cook 2 min. Add garlic, 30 sec.

3. Add: Add tomato sauce, stock, cumin, salt. Bring to a boil.

4. Step: Cover, reduce to low. Cook 18 min. Rest 5 min. Fluff. Garnish with cilantro.

What You're Practicing

• Toasting the rice until golden is the key step — it adds nutty flavor and keeps grains separate.
• This is the pilaf method with a Mexican flavor profile.
• Pairs with tacos, burritos, enchiladas, or any Mexican protein.