Easy Mexican Rice (Print Version)

# Ingredients:

→ Base

01 - 2 tablespoons vegetable or canola oil
02 - 1 cup uncooked long-grain white rice
03 - 1 ½ cups chicken stock or broth
04 - 8 oz. can tomato sauce

→ Seasonings

05 - 1 teaspoon chili powder
06 - 1 teaspoon garlic salt
07 - ½ teaspoon ground cumin

# Instructions:

01 - Rinse the rice in a mesh strainer until water runs clear. This optional step helps remove starch and prevents mushiness.
02 - Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until translucent, about 3-4 minutes, stirring frequently.
03 - Add chicken stock, tomato sauce, chili powder, garlic salt, and cumin. Bring to a rapid boil over high heat.
04 - Stir once and cover. Reduce heat to low simmer (just below medium-low) and cook for 20 minutes.
05 - Remove from heat, uncover and let stand 2-3 minutes before fluffing with a fork.

# Notes:

01 - For best results, use a heavy-bottomed pan with a tight-fitting lid to prevent steam from escaping.

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