Advertisement

Mexican rice

Time 45 minutes
Yields Serves 4
Mexican rice
(Los Angeles Times)
1

Rinse the rice well, then drain and spread it out on a platter to dry.

2

Place the tomatoes in a blender and blend until pureed, adding a little broth or water if needed. Pour into a 2-cup measuring cup and add enough broth or water to measure 2 cups. Set aside.

3

Heat the oil in a medium saucepan. Add the rice and cumin seeds and fry until the rice begins to brown. Add the garlic and onion and cook, stirring often, until tender, about 3 to 4 minutes.

4

Add the tomato liquid and 1 teaspoon salt and bring to a boil. Cover and simmer until the liquid is absorbed, placing the pot on a heat diffuser if necessary to prevent burning and sticking, about 28 minutes. Fluff with a fork and serve.

You can spoon the rice into the soup or have it on the side.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.