Perfect Mexican rice

I have some sort of mental block against making rice. I won't try to explain it because it defies logic. But let's just say that after one particularly trying incident where I re-made jasmine rice THREE times while a guest waited for coconut curry, I accepted the truth. I am terrible at making rice.

We don't have a rice maker. I'd rather the space be taken up by a food processor and apparently rice and I are just not compatible, even with mechanical intervention (I grew up with a rice cooker - it did not help). I gave in and started buying frozen packets of cooked rice at Trader Joe's, and the problem was solved.

Every once in a while I attempt rice, with no expectation of success and no fear of failure. It's rice, after all. Not world domination. If it sucks, we'll eat something else.

So far, this recipe works every time.

{perfect mexican rice}

I realize rice, even spiced up with chili powder and garlic, is not the most thrilling topic, but I like to have a few staples down so I'm making note of this for future use. And I have been working on my regular rice technique, sporadically, and I'm making progress. I will not be defeated by a grain.

Perfect Mexican rice (original recipe here, makes 4 servings - scales up well)

3 tablespoons vegetable oil
1 cup uncooked long-grain white rice
1/2 teaspoon ground cumin
1 teaspoon chili powder*
1/4 cup chopped onion
2 garlic cloves, minced or pressed
1/2 cup tomato sauce
2 cups chicken broth
Salt, to taste (I like 1 teaspoon - this will depend on how salty your broth is as well)
Cilantro, chopped (optional - I like it sprinkled over the top)

:: Heat oil in a 2 or 3 qt pot over medium heat and add rice. Cook, stirring constantly, until the rice is toasted and barely golden. Toss in the cumin and chili powder and cook for a minute.

:: Stir in the onions and garlic and cook until tender. Stir in the tomato sauce and chicken broth and bring to a boil. Reduce heat, cover and simmer gently for 15 - 20 minutes, stirring occasionally. I find that sometimes the rice cooks more quickly, so I check for doneness each time I stir.

:: Remove from heat and let sit for at least 30 minutes, tossing with a fork every once in a while. This will allow some of the excess moisture to steam away. The rice will still not be nearly as dry as what you get in a restaurant, but I personally love it this way. If you want it dry, make it a day ahead, refrigerate overnight and then reheat the next day. It will be perfect.


* Know your chili powder! When chili powder is mentioned in a recipe, they usually mean the dark red variety that is smoky and less spicy than some of the brighter red types. You can use whatever you like in your recipes, but if you have a bright red powder start very light on the measurements and then work your way up. They are often much spicier. And cayenne is in a different class altogether!