Authentic Mexican Rice from Scratch

Step 1

Drain tomatoes, allowing liquid to drain into a 2-cup measure. Once completely drained, add chicken broth until the total liquid measures 2 cups. Add the diced tomatoes to the chicken broth mixture. Add salt and cumin. Stir then set aside.

Step 2

Place uncooked rice in a strainer and hold it under cool water, swishing around with a spoon or your hand. Set aside to drain.

Step 3

Heat olive oil over medium heat. Cut off the top 1/8 to 1/4 of an onion at the stem side. Place cut side of onion in heated oil and push it around, allowing the onion to infuse with the oil, about 3 or 4 minutes. Remove onion and set aside to be used for garnish.

Step 4

Add rice to skillet (you'll need a skillet that has a lid). Be careful because the wet rice will splatter in the oil. Saute in the skillet, stirring often, until the rice is golden brown, about 5-7 minutes.

Step 5

Add tomato mixture, stir. Again, it's going to splitter and splatter so be careful. Bring to a boil, then reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed. Don't open or stir during the 20 minutes.

Step 6

If there is liquid remaining, cover and cook on low another 5 minutes.