Easy Mexican Rice Recipe

1. Rinse the rice. Add rice to a fine-mesh strainer and rinse under cool water until it runs mostly clear, about 30 to 60 seconds. Shake well to drain.
2. Sauté the onion. Heat oil in a medium saucepan or deep skillet over medium heat. Add onion and cook until softened, 3 to 4 minutes.
3. Toast the rice. Add drained rice, salt, cumin, and chili powder (if using). Stir often for 3 to 5 minutes until the rice smells nutty and some grains turn lightly golden. This step is the flavor anchor.
4. Add garlic, then tomato and broth. Stir in the garlic and cook just until fragrant, about 30 seconds. Stir in tomato sauce, then pour in broth. Add bay leaf if using. Scrape the bottom of the pan to lift any toasted bits. (If adding frozen peas and carrots, add them now with the broth.)
5. Simmer, cover, and do not hover. Bring to a gentle simmer. Cover with a tight lid, reduce heat to low, and cook for 18 minutes. Do not open the lid.
6. Rest and fluff. Turn off heat and let the rice rest, covered, for 10 minutes. Remove bay leaf. Fluff with a fork. (If you want peas that stay bright and snappy, stir in thawed peas now.)
7. Finish. Taste and adjust salt. Add lime juice and cilantro if you want it brighter. Serve warm.

Pro tip for crisp edges: After fluffing, spread rice back into the pan and let it sit over low heat for 2 to 3 minutes. You will get a few golden bits on the bottom without drying it out.