Mexican Rice in 35 Minutes

Instructions:

1. Heat the canola oil over medium high heat in your heavy bottomed skillet. Add the diced onion and sauté for 3 minutes until they become translucent and fragrant. Note: Don't let them brown too deeply or they'll taste bitter.
2. Stir in the rinsed, dry rice. Stir constantly for 5–7 minutes until the rice turns a golden brown, nutty color. Note: This is the most critical step for texture.
3. Add minced garlic and cumin during the last 60 seconds of toasting. Stir quickly until the garlic smells fragrant but hasn't burnt.
4. Stir in the tomato paste, coating every grain of rice in the red paste. Note: This helps the color penetrate the grain.
5. Pour in the chicken broth and tomato sauce. Stir once to combine and bring the mixture to a boil.
6. Immediately reduce heat to low and cover with a tight fitting lid. Simmer undisturbed for 15–20 minutes. Do not lift the lid to check, as this lets out the steam needed for cooking.
7. Remove the pan from the heat and let it sit, covered, for 5 minutes. Note: This allows the steam to redistribute so the top isn't drier than the bottom.
8. Remove the lid and fluff gently with a fork to separate the grains before serving.