I think it's safe to say that just about everyone loves Mexican food. Anyone can put together burritos, tacos, make guacamole, or season some beans. Maybe it's just me, but I could never seem to make that red-hued rice that wasn't dry or bland. After many attempts, I've finally done it!
This serves 2 - but feel free to double or triple to your needs.


1 tablespoon olive oil
1/2 small onion, diced
1/2 cup uncooked long grain rice
4 oz. tomato sauce
1-1/2 cups vegetable broth
1/2 teaspoon cumin

In a saucepan, over medium-high heat, add the olive oil and rice. Stir to coat rice and cook until the rice starts to puff and turn golden (do not brown). Add onions and cumin, season with salt to taste, and cook until the onions begin to soften. Add tomato sauce and broth.
Bring to a boil, then reduce heat to low and cover. Cook 20 minutes, or until rice is tender. Fluff with a fork and serve.

This rice is so creamy and full of flavor. We topped ours last night with seasoned black beans and shredded cheese for a quick, filling meal. We had to decorate our tree so I needed to make something quick and easy! Now the tree is up and our bellies are satisfied.