Mexican Rice Recipe

Start by rinsing the long-grain white rice under cool water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming gummy.

In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent.

Add the minced garlic to the onions and sauté for an additional 1 minute, until fragrant.

Stir in the rinsed rice to the onion and garlic mixture, and cook for 2-3 minutes, stirring frequently. This allows the rice to lightly toast and absorb the flavors.

Pour in the vegetable broth, and add the cumin, chili powder, salt, and black pepper. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 18-20 minutes, or until the rice is cooked and has absorbed the liquid.

While the rice is cooking, prepare the vegetables. Dice the tomato and bell pepper, and set aside.

After the rice has cooked, remove it from heat and let it sit, covered, for an additional 5 minutes.

Fluff the rice with a fork, and gently fold in the diced tomato, bell pepper, lime juice, and chopped cilantro.