Texican Rice

This recipe is process-based rather than ingredient-based. You can pretty much throw anything you want in here as long as the first few steps are followed.

2 c long-grain rice
1 white onion (diced)
4 (or thereabouts) garlic cloves
5-8 TBSP vegetable oil
1-2 tsp kosher salt
1 TBSP chili powder
1/2 - 1 TBSP white sugar
1 can of either tomato sauce or diced tomatoes (keep liquid)
1 c chicken broth
3 1/2 c water


1. Heat vegetable oil.

2. Toss in onions, coating them in oil. Let them sit until they turn translucent. I like for a few of the small ones to start browning. Towards the end of this step, drop in the garlic.

3. Add rice, coating the grains in oil. Be careful not to stir more than you have to. Cook until some grains begin to brown.

4. Add salt, sugar, and chili powder (or any other dry ingredients, like cumin)

5. Add tomatoes, broth, and water. Stir together with a few strokes.

6. Turn heat down and let simmer until it looks like the rice has absorbed all the water. It's important not to stir before this point. Gently give the rice a little stir, turn off heat, and cover. Let rice sit for about 10ish minutes (enough to finish softening, but not enough to get cold).

enjoy.