Step by step

Method

4 steps

1. 1

   Rinse 1½ cups long-grain white rice in a fine strainer until the water runs mostly clear, then drain well — wet rice steams instead of toasting. Heat 2 tablespoons oil in a medium saucepan over medium. Add the rice and toast, stirring often, 4–5 minutes until many grains look lightly golden and smell nutty.

2. 2

   Add ½ small finely diced onion; cook 2 minutes until soft. Stir in 2 minced garlic cloves and ½ teaspoon cumin for 30 seconds.

3. 3

   Pour in ½ cup tomato sauce, 2¼ cups low-sodium chicken or vegetable broth, ½ teaspoon kosher salt, and ½ cup frozen peas and carrots if using. Bring to a boil — it should look like a rosy, seasoned broth covering the rice.

4. 4

   Cover, drop heat to low, and cook 18 minutes without peeking. Rest covered off heat 10 minutes, then fluff with a fork. Finish with cilantro and lime. You want fluffy Mexican-style Spanish rice with separate tomato-tinted grains — not sticky mush or pale under-seasoned rice.