(Arroz à la Méxicana)
A wonderful side dish that works with any number of entrees, this rice is great left over for the next day’s meal or for a delicious filling for your burritos. If you like your rice with a spicy kick, go ahead and leave the seeds in the jalapeño. Alternatively, omit the jalapeño altogether if you don’t want that extra fire.
2 tablespoons vegetable oil
½ medium onion, chopped
1 jalapeño pepper, finely chopped
3 garlic cloves, chopped
1½ cups uncooked long-grain white rice
1 bay leaf
2½ cups chicken broth
One 14.5-ounce can chopped tomatoes, including the juice
1 teaspoon ground cumin
3 or 4 sprigs cilantro, coarsely chopped (about 2 tablespoons)
In a large saucepan, heat the vegetable oil over medium-high heat. Add the onion, jalapeño, and garlic and sauté until the onion is translucent, 2 to 3 minutes. Add the rice and bay leaf and sauté until the rice becomes opaque and lightly browned, another 4 to 5 minutes.
Slowly (be careful not to splatter!) add the broth, tomatoes and their juice, and cumin and stir. Cover and bring to a boil. Once boiling, turn the heat to low. Let simmer, covered, until the rice is cooked, 20 to 25 minutes.
Fluff the rice and serve hot, sprinkled with the cilantro.
NOTE: There’s no need to add any salt since there’s plenty of salt in the canned tomatoes and chicken broth. If you’re watching your sodium, I recommend using low-salt varieties.