#2,780: Easy Restaurant Style Mexican Rice

I was looking for a super easy, Mexican side dish and this Restaurant Style Mexican rice was not only easy, but I really enjoyed it as well.  Personally, I thought this was great with some fajita veggies and sauteed chicken on top and eaten more like a "bowl."  My kids weren't big fans because they could SEE the cilantro in it.  That's fine...I didn't have to share as much then. 😉 I made this on the stove top, buy you could easily make this in the instant pot too.  I love making rice in my instant pot, however the last time I tried to make Mexican rice in the instant pot I kept getting the burn notice, so I figured I'd go the stove top route this time.   It turned out perfectly too.  

3 Tbsp. vegetable oil

1 cup long grain rice, uncooked

1 tsp. minced garlic

1/2 tsp. kosher salt

1/2 tsp. cumin

1/2 cup tomato sauce

14 oz chicken broth

3 Tbsp. fresh cilantro, finely chopped

Heat oil in a large saucepan over medium heat.

Add the rice and gently stir until rice begins to lightly brown.

Add the garlic, salt, and cumin and stir the rice til it looks golden.

Add the tomato sauce and chicken broth and turn the heat up to medium high.

Bring the mix to a boil then turn the heat to low and cover the pan with a lid.

Simmer for 20 to 25 minutes.

Remove from heat and fluff with a fork, then stir in chopped cilantro.