This recipe for Mexican rice is adapted from Joanna Gaines. Over the years, I have tried numerous recipes trying to replicate the flavor profile of rice we ate at Mexican restaurants. This recipe hits the bullseye. Unlike restaurant rice; this rice is soft and moist, not dry.
Mexican Rice
3 tablespoons vegetable oil
1 and 1/2 cups long grain white rice
1 teaspoon ground cumin
1 white onion, finely chopped
1 garlic clove, minced
Heat oil in a large saucepan over medium heat. Add rice and sauté , stirring constantly, until rice is lightly browned; about 10 minutes. add cumin and cook 30 seconds. Add onion and garlic. Cook, stirring frequently, until onion is soft; about 5 minutes. Remove from heat.
1 (8 ounce) can tomato sauce
2 and 1/4 cups chicken broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Garnish: 1/2 cup minced cilantro
Pour tomato sauce in a 4-cup or larger measuring cup. Add enough chicken broth to make 3 and 1/4 cups total. Stir into rice. Add Kosher salt and pepper.
Bring rice to a boil, stir once, cover pot, then reduce heat to a simmer. Simmer 20 minutes. Remove pan from heat without uncovering it. Let stand, covered, 10 minutes. After 10 minutes, remove lid and fluff rice with a large fork. Garnish with cilantro. Tip: To re-heat, splash 1-2 teaspoons of water over rice before microwaving.
Mary Duke Cooks! 
I can’t wait to try this when I make carnitas! I think it will be perfect!!
Yummy!