Mexican rice

Ingredients

• 1 ½ cups long-grain white rice
• 2 tablespoons vegetable oil
• 1 small white onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups chicken or vegetable broth
• 1 cup tomato sauce (or 2 pureed Roma tomatoes)
• 1 teaspoon caldo de tomate (tomato bouillon) or 1 chicken bouillon cube (optional, for authenticity)
• 1 teaspoon cumin powder
• ½ teaspoon Mexican oregano
• Salt to taste
• Optional:
• 1 jalapeño or serrano pepper, whole (for mild heat)
• ½ cup frozen peas and diced carrots (added with the broth)
• Fresh cilantro, for garnish

Instructions

1. Rinse the rice in a strainer under cold water. Heat oil in a pot, then add the rinsed rice and stir for 5-7 minutes until it turns a light golden brown.
2. Add the chopped onion and cook until it's soft. Add the garlic and cook for 30 more seconds.
3. Carefully pour in the chicken broth and tomato sauce. Add the cumin, oregano, bouillon, whole pepper, and frozen vegetables. Stir it all together and bring to a boil. Immediately reduce the heat to the lowest setting, cover the pot tightly, and let it simmer for 18-20 minutes without lifting the lid.
4. Turn off the heat but keep the lid on for 10 minutes. This lets the rice finish cooking perfectly. Remove the lid, discard the pepper, fluff the rice with a fork, and serve.