Secret to Good Mexican Rice-Now With Pictures!

As a Mexican food fan, I've always tried to re-create those delicious meals at home.  I've had success with refried beans, taco, enchiladas, burritos and even sopes. The one thing I could never get quite right was the rice.

Mine usually had a great flavor but the texture was off.  The rice they serve is always light and fluffy.  Mine was like Mexican flavored steamed rice.  Not exactly what I was going for.

Fortunately, one of my best friends married a man who's family owns several Mexican restaurants in the area.  Matter of fact, that's how they met but that's another story.  He showed me the secret to making delicious Mexican rice at home & now I'm going to share that with you. 

Mexican Rice
1 cup white Rice
1 tablespoon Olive Oil
1 small can Tomato Sauce
Water to equal 2 cups when added to the tomato sauce
1 cube Chicken Broth seasoning (or 1/2 package if using granules)
small Tomato (optional)
Peas/Corn/& or Carrots (optional) about 1/2 cup total.

Pour tomato sauce into a 2-cup measuring cup.  Add water and stir.  You may add 1 small chopped tomato to this and sort of squish it into the sauce. No big chunks should be left.  Set aside.

In a large skillet with a lid, heat olive oil over medium-high heat.

Add rice and stir continuously until rice has browned. (that is the secret to this recipe)

Sprinkle with chicken broth and then add tomato sauce mixture.  Stir and bring to boil.
If you are using peas/corn/& or carrots, add now. 

Turn down to a low simmer and cover with lid.
Cook for approximately 30 minutes until all the liquid is absorbed and the rice is light and fluffy.