Authentic Mexican Rice

Ingredients

• 1 3/4 cups + 2 Tbsp warm water
• 1 medium roma tomato, minced, heaping 1/3 cup
• 2 1/2 tsp Caldo de Tomate
• 1/2 tsp onion powder
• 1/4 tsp chili powder
• 1/4 tsp freshly ground black pepper
• 1 Tbsp olive oil or vegetable oil
• 1 cup uncooked long grain white rice
• 1 garlic clove, minced, 1 tsp

Directions

1. In a bowl, whisk the warm water with the minced tomato, Caldo de Tomate, onion powder, chili powder, and black pepper until combined. Put it to the side for a minute.
2. Warm the olive oil in a medium non-stick saucepan set over medium heat. Add the rice and cook, stirring, until the grains look opaque and begin to take on a pale golden color, about 2 to 3 minutes. Stir in the garlic and cook for 30 seconds more.
3. Pour in the water mixture carefully, since it will bubble up and steam. Stir once, just enough to even out the rice in the pan. The liquid should start simmering right away; if it does not, bring it to a simmer.
4. Turn the heat down to low, cover the pan, and simmer until the liquid has been taken up, about 20 minutes. You will see the bubbles on the surface disappear when it is ready.
5. Take the pan off the heat and fluff the rice with a fork. Put the lid back on and let it sit off the heat for 5 minutes. Serve warm.