Mexican Rice

Let me be the first to admit that there is nothing easier than, after a long day of work, grabbing a Knorr packet of Mexican Rice and cooking it in the microwave for 12 minutes and serving it as a side. It works. It is simple. Yet, the flavor difference between homemade and the packet makes for little competition. Besides, it only takes 10 − 15 minutes more to make it from scratch. Next time, skip the packet and instead, grab a knife, chop up some onions, sauté some rice and then make something homemade that you'll be going back for more.

Ingredients

2 tablespoons Canola Oil (Olive Oil is a bit too strong for the Mexican Rice)
½ large white onion (diced)
2 cups long grain rice
3 garlic cloves (finely minced)
1 can Rotel original (Yes, I like Rotel for Mexican cooking)
1 can diced tomatoes (14.5 ounce)
2 cups chicken broth
1 ½ tablespoon cumin
2 teaspoons kosher salt
½ cup chopped cilantro

Directions

Heat a large pot over medium heat, add the oil and onions and cook 3 − 4 minutes until the onions become translucent.

Reduce the heat to medium-low, add the rice and garlic. Cook for another 3 minutes to lightly "toast" the rice. Keep stirring as not to burn the rice.

Add the Rotel and the canned tomatoes, stir to combine and cook for another 2 to 3 minutes. (Yes, there is a lot of stirring - but you are almost done!)

Add to the rice mixture the chicken broth, kosher salt and cumin. Bring to a boil.

Now for the easy part. Cover it, reduce to a simmer, and cook for 10 to 15 minutes until the rice is done. (If needed, add more liquid as you go - however, that may cause for a stickier rice).

Just before you serve the rice, top it with a lot of freshly chopped cilantro.

Mix it together and serve. Congratulations! You have just made yourself perfect Mexican Rice.