Step by step

Method

4 steps

1. 1

   Rinse 2 cups long-grain white rice in a fine strainer until the water runs mostly clear; drain well so it toasts instead of steaming wet.

2. 2

   Warm 2 tablespoons oil in a medium saucepan over medium. Add the rice and ½ small white onion (finely diced). Toast, stirring often, 5–7 minutes until the grains look lightly golden and smell nutty. Stir in 2 minced garlic cloves for the last 30 seconds.

3. 3

   Pour in 1 cup tomato sauce, 2½ cups low-sodium chicken or vegetable broth, 1 teaspoon cumin, ¾ teaspoon kosher salt, and ½ cup frozen peas and carrots if using. Bring to a boil, scraping any toasted bits from the bottom.

4. 4

   Cover, drop to low, and cook 18 minutes without peeking. Turn off heat and rest 10 minutes with the lid on. Fluff with a fork and fold in 2 tablespoons chopped cilantro. You want fluffy tomato Mexican rice with separate grains — not sticky mush or pale under-seasoned rice.