This is my go-to rice recipe when making tacos or other Mexican dishes. This rice reminds me a lot of the rice you get in Mexican restaurants. I found the recipe at Lynn’s Kitchen Adventures, but I tweaked it a little. One can of chicken broth is not 2 cups, and I hate throwing stuff away if it’s not used before going bad. I also finish mine off in my rice cooker, so the texture is nice and fluffy.
First, you will need to heat canola oil in a large skillet over medium heat, and then add the rice. While the rice is cooking, spring with garlic salt and cumin. Stir the rice constantly, until puffed and golden. I usually use the same skillet to cook hamburger meat for tacos afterwards, so no extra dishes are dirtied.
Then you will transfer the rice to your rice cooker and add 1/2 cup of tomato sauce, 14.5 oz can of chicken broth, and the 3 tbsp of water. Press the appropriate button to start the cooking process (in my case – “white rice”). That’s it!
When the rice cooker beeps to let you know it’s finished, it comes out nice and fluffy, with a little color on the bottom of the rice.
- 2 tbsp canola oil
- 1 cup (180g) uncooked long-grain rice
- ½ tsp garlic salt
- ½ tsp ground cumin
- ½ cup tomato sauce
- 14.5oz can chicken broth
- 3 tbsp water
- Heat the oil in a large skillet over medium head and add rice. While rice is cooking, sprinkle with garlic salt and cumin. Stir constantly, until puffed and golden.
- Transfer rice to rice cooker and add tomato sauce, chicken broth & water. Press the appropriate button (white or brown rice) to begin cooking in rice cooker.