I wanted a nice side dish to pair with a tasty Southwestern style salad and grilled chicken I was serving for dinner. My son suggested rice so I went in search of a Mexican rice recipe. I found one over at Favorite Family Recipes that looked and sounded perfect. I only adapted it a little bit by adding sautéed onions. The rice was subtle but delicious and we all loved it. This will be my go to Mexican rice recipe.
Heat the olive oil in a sauce pan over medium heat. Add the onion, rice, sea salt and freshly cracked pepper, to taste, cumin, and cayenne pepper. Stir often for 3 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the tomato sauce,chicken broth, and half of the cilantro; stir until well combined. Turn the heat up to high until it boils. Reduce to low and cover with a lid. Cook for 20 minutes. Remove from heat (WITHOUT REMOVING THE LID) and let the rice sit, covered, for 5 minutes.
Add the remaining cilantro and fluff with a fork. Serve immediately. Enjoy.