Mexican rice:

Ingredients:

• 1 cup long-grain rice

• 2 tablespoons vegetable oil

• 1/2 onion, finely chopped

• 2 cloves garlic, minced

• 1 tomato, diced

• 1 teaspoon tomato paste

• 1 3/4 cups vegetable or chicken broth

• 1 teaspoon cumin powder

• 1/2 teaspoon chili powder

• Salt to taste

• Fresh cilantro leaves, chopped (for garnish)

Instructions:

1.      1. Rinse the rice under cold water until the water runs clear. Drain well and set aside.

2.      2. Heat the vegetable oil in a large skillet or pan over medium heat.

3.      3. Add the chopped onion and sauté until it becomes translucent.

4.      4. Add the minced garlic and sauté for another minute until fragrant.

5.      5. Add the diced tomato and tomato paste to the pan. Cook for a few minutes until the tomatoes soften.

6.      6. Stir in the cumin powder, chili powder, and salt. Mix well to combine the spices with the tomato mixture.

7.      7. Add the rinsed rice to the pan and stir to coat the grains with the tomato mixture. Cook for a couple of minutes, stirring occasionally.

8.      8. Pour in the vegetable or chicken broth and bring the mixture to a boil.

9.      9. Once it boils, reduce the heat to low, cover the pan with a lid, and let it simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed. Avoid stirring the rice during this time to prevent it from becoming sticky.

10.  10.  Once the rice is cooked, remove the pan from heat and let it sit, covered, for 5 minutes.

11.   11. Fluff the rice gently with a fork. Garnish with freshly chopped cilantro leaves.

Mexican rice is a versatile dish that pairs well with a variety of Mexican dishes such as tacos, enchiladas, or grilled meats. It adds a delicious and colorful element to your meal.