Prep 15 mins
Cook 30 mins
This is the only recipe I ever use for my rice, and it is very similar to the way my grandmother in law makes hers. She is Hispanic and being married into the family has been a learning experience when it comes to cooking Mexican food. This is a tweaked version of several recipes I've tried, and I feel this is the closest I will get to the texture and flavor of hers. Salt and pepper are to taste, I like a to add a little extra chicken bouillon myself. I hope you enjoy, as her rice has always been known in the family as the best!
- 1 1⁄2 cups long grain white rice
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 2 1⁄2 cups chicken broth
- 4 ounces tomato sauce
- 2 1⁄2 teaspoons whole cumin seeds, freshly ground
- black pepper
- 1⁄2 yellow onion, chopped
- 1⁄2 green bell pepper, chopped
- In a 4 quart sauce pan brown the rice, onion and bell pepper in butter with garlic powder.
- Once rice is browned, slowly add chicken broth and tomato sauce, then cumin (plus salt and pepper if adding), stirring just long enough to incorporate everything.
- Once it comes to a boil, cover and turn down to a low boil and let all the broth cook off.
- Turn off heat and allow to steam for 10-15 minutes. It's important to leave the lid on the whole time once covered until it's ready to serve, as this will make for the perfect texture.