Restaurant style Mexican rice

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Step 1

* Heat oil in a skillet or saute pan over medium-high heat. Add rice and cook, stirring occasionally for 3 or 4 minutes, until lightly golden brown. Reduce heat to medium and add the onion, potato, carrot, and garlic. Season with taco seasoning and ½ teaspoon salt. Cook and stir for about 2 minutes. Add the tomato sauce and paste; cook and stir for a minute or two and then slowly stir in the chicken broth.


Step 2

* Return heat to medium-high and bring to a boil, then reduce heat to low, place a lid on the skillet and simmer for 25 minutes. Remove from heat and allow to sit for 5 minutes, covered. Remove cover, fluff with a fork, garnish with cilantro (optional) and serve.