Mexican Rice - Arroz Mexicano

Ingredients

• 2 cup basmati rice (rinsed
• soaked)
• 8 oz tomato sauce
• 3 cup vegetable broth
• 1 large tomato (chopped)
• 4 scallions (roughly chopped)
• 1 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander seeds
• 1/2 tsp oregano
• 1 1/2 tsp salt (or more to taste)
• 1/2 tsp freshly ground pepper
• 2 tbsp extra virgin olive oil
• 1 serrano chile (minced; optional)

Instructions

1. Rinse the basmati rice with cool water until the water runs clear.
2. Place in a large bowl with plenty of cool water and let soak for 30 minutes.
3. Drain.
4. Heat olive oil over medium heat in large saucepan.
5. Add rice and coat well with the oil.
6. Toast for a few minutes until rice begins to brown.
7. Add fresh chopped tomato (and optional minced serrano).
8. Saute until tomato has softened.
9. Add the tomato sauce, broth and all the spices.
10. Bring to a boil.
11. Cover and reduce to heat to low.
12. Simmer on low for 15 minutes.
13. Test a grain to make sure it is cooked thoroughly.
14. If need, extend cooking time by 2 minutes.
15. Once cooked through, open the lid and scatter chopped scallions evenly over the top of the rice.
16. Replace the lid and let stand for 5 minutes.
17. Gently fluff the rice and mix the wilted scallions in well.
18. Don't mix aggressively or the grains will mash.
19. Let stand for a minimum of 5 minutes so excess moisture will evaporate.
20. Serve and enjoy!
21. Goes great with thinly sliced scallions on top!