Mexican Rice

• 2 tbsp butter or oil

• 1 cup rice
• 1 cup broth or stock

• 1 cup tomato sauce (or ¾ cup water/broth/stock with a couple tablespoons of tomato paste)

• 1 tsp onion powder
• 1 tsp salt
• ½ tsp garlic powder

• ½ tsp cumin

• toast the rice in the oil on medium
• stir in the spices then add the liquid
• set to low, add the lid, and simmer for 15-20 minutes
• when the rice is mostly cooked, stir it, take it off the heat, and put the lid back on
• let it steam another 10 minutes off of the heat

Images

Notes

Since I never have tomato sauce around I just mix in a couple tablespoons of tomato paste into some more broth/stock, so that I end up with two cups of liquid per cup of rice that I use.

Don’t skip the step about stirring it, putting the lid back on, and letting it steam off of the heat for 10 minutes at the end. It 100% makes the difference between dorm-room rice and restaurant rice.

Feel free to add other things, especially peppers. This is just the most basic version I could find and I love it for how easy it is to make since I don’t need to go to the store for anything special that I don’t already usually have around.