Mexican Rice

If you have been to a Mexican restaurant, then you are definitely familiar with Mexican rice. The thing that sets this simple rice dish apart from the rest is that it is heavily flavored with tomatoes and seasonings. If you really want to kick it up a notch, try sautéing a serrano pepper in the mix!

photo courtesy of Brandon Boren

Ingredients
Oil
2 cups rice (I prefer to use jasmine)
8oz tomato sauce
1 large tomato (chopped)
3 green onions (chopped)
3 cups vegetable broth
1 1/2 teaspoons garlic powder

photo courtesy of Brandon Boren

1/2 teaspoon cumin powder
1/2 teaspoon ground coriander seeds
1/2 teaspoon oregano
Salt and pepper to taste
Serrano (completely optional!)


Preparation
Heat oil and begin to toast the rice. Once rice is transluscent and coated well by oil, add chopped tomato. Sauté until tomato has softened. Add the tomato sauce, broth and all of the spices. Bring to boil. Cover and lower heat to simmer for 15 minutes. Add green onions and fold into the rice being careful not to mash the grains up. Let sit for 5 minutes with the top off to let the excess moisture evaporate and it is ready to serve!