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Heat olive oil in a shallow 3-quart saucepan (or medium
skillet with tight-fitting lid) over medium heat. Add rice
then gently sauté for about 5 minutes or until rice is slightly
browned and fragrant.
Add garlic then continue cooking for 2 minutes.
Add tomato sauce or taco sauce, chicken broth, salt and
pepper then stir well. Bring to a gentle boil then cover with
a tight-fitting lid, reduce heat to low or medium-low
(wherever your dial gives you a gentle simmer) then cook for
20 minutes.
Stir rice occasionally with a fork to ensure nothing is
sticking to the bottom of the pan but don’t overwork the
rice. Don’t stir the rice or open the lid the last 5 minutes of
cooking. Remove from heat then let rice rest, covered, for
10 minutes. Fluff with a fork then serve.
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When I have it, I use taco sauce instead of tomato sauce. I
save the pouches that come in taco kits for this precise
reason and sometimes I luck up and find a bottle of it at
the grocery store. Each works perfectly fine and there isn’t
a huge amount either way, but I do like the little something-
something the rice gets from the taco sauce (I’m talking
about the Old El Paso or Ortega stuff – nothing fancy or
thick).
I have not tried this with salsa or rotel so I can’t tell you if
they would be good substitutes for the tomato sauce or
taco sauce.
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