Mexican rice

Ingredients:

• 1 cup long-grain white rice
• 1 tablespoon olive oil or vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 3/4 cups chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste
• Chopped fresh cilantro or parsley for garnish (optional)

Instructions:

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. Heat the oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
3. Add the minced garlic to the skillet and sauté for another 1-2 minutes, until fragrant.
4. Stir in the rice and cook, stirring frequently, until the rice is lightly golden brown, about 5 minutes.
5. Pour in the diced tomatoes with their juices and the chicken or vegetable broth. Add the ground cumin, chili powder, and salt to taste. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet or saucepan with a lid and simmer for 15-20 minutes, or until the rice is tender and all the liquid is absorbed.
7. Once the rice is cooked, remove the skillet from the heat and let it sit, covered, for 5 minutes.
8. Fluff the rice with a fork and taste for seasoning, adding more salt if needed.
9. Garnish with chopped fresh cilantro or parsley, if desired, and serve hot.
10. This Mexican rice makes a delicious side dish for tacos, enchiladas, burritos, or any other Mexican-inspired meal. Enjoy!