Mexican rice

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

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


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.


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.


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.

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