I learned to make this Mexican rice more than 30 years ago. When we were first stationed at Camp Pendleton, we made friends with another Texas family, Fred and Irene. They were Mexican and grew up near San Antonio. They were both excellent cooks and fed us often. They taught us how to make tamales, chicken tacos and this Mexican rice.
This Mexican Rice is simple and made with basic ingredients. We still cook it often and always think of Fred and Irene when we do.
1T oil- any cooking kind is fine, I usually use canola or Olive
1 Cup rice - I use converted rice, sometimes it is Uncle Bens, I think at Sams it is called parboiled. This is long grain rice that holds its shape and does not stick together. It is not quick cooking rice
1/2 C tomato sauce -half of a small can
1 can chicken broth or 2 cups homemade broth. (Water mixed with bouillon does not work in this recipe, the rice just doesn't cook up as good. )
1/2 of a small onion -chopped
1 t cumin
1/2 t garlic salt
A few sprinkles of red pepper and black pepper. More salt too if that is your family's taste.
Add the rest of the ingredients, the pan is hot so turn it down to about medium. The liquids will probably boil up at first, keep stirring but be careful. Adjust your heat and stir until the rice is cooking at just a low simmer.
Cover the pan, cook for 20 minutes, or until the rice is done and the liquid is absorbed.
Irene told us to never stir the rice once it as at that simmer stage, I think it could make it sticky or something. But I confess that I have checked mine while cooking and stirred it, it still turned out fine.
The finished rice- we had it with enchiladas this night but it is good with tacos and by itself.
My sons and son in law, who all eat out a lot more than we do, say this rice recipe is better than any Mexican restaurant rice they have ever had.
Hope you try it.