1 teaspoon chipotle pepper seasoning or Tajan (MY NEW FAV!! chili lime seasoning)
1/2 c. tomato sauce
1 (14 oz) can chicken broth
3 Tbsp. finely chopped fresh cilantro
Heat oil in a large saucepan over medium heat.
Add the rice and gently stir until rice begins to lightly brown.
Add the garlic, salt, and cumin and stir the rice 'til it looks golden.
Add the tomato sauce, chicken broth, and cilantro and turn the heat up to medium high.
Bring the mix to a boil then turn the heat to low and cover the pan with a lid.
Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork.
My dear friend just passed on from bone cancer and I was honored to be asked to help with her family brunch. They are serving Mexican in her memory so I wanted a really good Mexican rice. That sent me on the hunt for recipe incorporation (that means taking the best of what I find and sticking it all together.) I ended up with this after four tries. And Good grief, I thought it served a bunch more than four people. Serves 7 at least. I made four batches and served it as a side dish to 40 and still had leftovers for lunch.