This Mexican rice is very versatile, and can either be served as a side to most Mexican dishes or served as part of a burrito!
Heat extra light olive oil over medium-high heat until it begins to shimmer.
In a strainer, rinse rice under running water.
Add rice to pan, and toast until the rice emits a nutty fragrance, and the tips of the grains start to toast. This should take around 5-10 minutes.
Add in tomato sauce, chicken broth, garlic clove, cumin, salt, and pepper. Give the pot a good stir to mix everything and then cover with a lid.
Once the mixture starts to boil, reduce the heat to low and simmer for 30-40 minutes, or until all the liquid is absorbed.
Fluff rice before serving and enjoy!
This recipe makes a TON (~2.5 quarts) of cooked rice. If you are cooking for yourself, I would recommend halving the recipe, or freezing half of it. If you decide to freeze the leftovers, be sure to flatten the freezer bags like pancakes before placing in the freezer.
Credit: Recipe adapted from Kristyn at Lil' Luna.