Mexican Rice

8 standard portions

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Ingredients

• 2 cups long-grain rice
• 2 tablespoons vegetable oil
• ½ medium yellow onion (finely diced)
• 1 clove garlic (minced)
• 1 cup tomato sauce
• ½ teaspoon ground cumin
• 1 teaspoon salt
• 1 chicken bouillon cube (omit if using chicken stock)
• 3 cups water or chicken stock
• Cilantro (for garnish)

Method

1. Add the rice to a bowl, cover with water and let it soak for 15 minutes. In a colander rinse the rice under running water until it runs clear. Drain.
2. In a saucepan over medium high heat, heat the oil. Add rice and cook for 6 to 7 minutes, stirring frequently until the rice starts to turn lightly golden brown.
3. Add diced onion, and cook for 1 more minute, then add garlic and cook for 30 seconds.
4. Add tomato sauce, stir to combine, then season with cumin and salt.
5. Combine the chicken bouillon cube with water, and heat in the microwave for 2 minutes then stir. Add it to the rice, and stir until combined.
6. Bring to a boil, then turn the heat down to the lowest setting possible, cover and cook for 20 minutes. Briefly remove the lid, and taste the rice to see if it’s cooked through, if not, add 2 tablespoons of water, cover and cook for 5 more minutes.
7. Remove from heat. Remove the lid, and fluff with a fork. Garnish with fresh cilantro before serving.