After living in La Playas de Tijuana for a time 25 years ago, my neighbor Carmen shared her recipe for "Mexican Rice" with me. Since that time I have modified it, using products more readily available in the United States, into a side dish that my family loves.
2 tsp. olive oil
1/2 a large onion, diced
2 cloves of garlic, minced
1 c. long grain or Jasmine white rice
2 1/2 c. chicken stock
1 can (14.5 oz.) diced tomatoes, drained well
1 tsp. cumin
1T. chili powder
1/8 tsp. Tabasco Smoked Chipotle Pepper Sauce (add more to taste)
¼ tsp. fresh ground pepper
Salt to taste
Saute onion and garlic in olive oil in a saute pan over medium heat until onions are translucent. Add in rice and saute until rice is well-coated with oil, about 1-2 minutes. Add chicken stock and raise heat so that mixture comes to a simmer. Add in diced tomatoes, cumin, chili powder, Smoked Chipotle Pepper Sauce, fresh ground pepper and salt to taste. Reduce heat to low and cover. Cook 15-20 minutes without disturbing until all liquid is absorbed. Remove from heat and let stand covered 5 minutes. Fluff rice with a fork and serve.