Mexican Rice (Pantry Dinner)

This Mexican Rice can be a delicious side dish for your next Mexican dinner or you can turn it into dinner itself! Most ingredients can be found in your pantry, which is helpful while we are staying home during the coronavirus crisis.

Ingredients for a side dish: (serves 4)
3 Tablespoons oil (canola, mild olive oil)
1 cup uncooked long-grain rice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 clove garlic, minced or pressed
1/3 cup onion, chopped
1/2 cup tomato sauce
2 cups chicken broth

Double ingredients to make for dinner for about 6 people (like I made in video):
6 Tablespoons oil
1 cups uncooked long-grain rice
1 teaspoon salt
1 teaspoon ground cumin
2 cloves garlic, minced or pressed
2/3 cup onion, chopped
1 cup tomato sauce
4 cups chicken broth
1 (15 oz.) can seasoned Black Beans
1 (15 oz.) can corn, drained
1 large tomato, chopped
1 large avocado, chopped
green onion, chopped
sour cream
favorite salsa
hot sauce, if desired
jalapenos, if desired

Directions
1. Heat oil in large saucepan over medium-high heat. Add rice. Cook and stir until rice becomes a golden brown. Add salt and cumin while rice is cooking. Stir.
2. Stir in onion and garlic. Cook until onion has softened.
3. Stir in tomato sauce and chicken broth. Bring mixture to a boil.
4 Reduce heat and cover. Let simmer for 20-25 minutes.
For a side dish it's done!

To continue to prepare for dinner...
5. Transfer rice into a 9x13 inch baking dish. Sprinkle about 2-3 cups of grated cheddar cheese on top. Bake in a preheated 350 F. degree oven for about 10 minutes until cheese is melted.
6. Serve in a bowl with seasoned black beans, canned corn, tomato, avocado, green onion, sour cream, salsa, hot sauce and jalapenos.
Enjoy!