Mexican Red Rice

Ingredients:

• 2 tablespoons vegetable oil
• 1/4 medium onion, diced
• 1 1/2 cups uncooked long-grain white rice
• 3 cloves garlic, finely chopped
• 2 1/2 cups chicken broth, homemade, canned, or made from bouillon cubes or powder
• 1 cup tomato puree
• 1/4 cup finely chopped fresh parsley, optional
• 1/2 cup chopped vegetables, such as carrots, green beans, bell pepper, and/or peas, optional

Instructions:

1. Gather the ingredients.
2. In a medium-sized saucepan, heat the oil over medium heat. Add the onion and sauté for 1 or 2 minutes until softened and translucent.
3. Add the rice and continue sautéing, stirring frequently, for about 5 minutes or until the rice becomes a golden brown color. Do not allow the rice to burn.
4. Add the garlic and sauté for 1 more minute.
5. Take the pan off the heat; add the chicken broth and tomato puree, plus the parsley and vegetables if using. Stir, return the pan to the heat, and bring to a boil. Turn the heat to low and cover.
6. Let simmer for 20 minutes without taking off the lid. After 20 minutes, remove the lid and carefully insert a spoon into the cooked rice. If the bottom of the pan is dry, your rice is done; if there is still some broth visible, allow it to cook for a few more minutes.
7. Once the rice is done cooking, remove it from the heat and let it sit, covered and undisturbed, for another 10 minutes or so.
8. Fluff the rice with a fork before serving.
9. Serve with almost any savory Mexican dish and enjoy.