Toast rice on medium heat. Make sure each grain of rice is toasted brown in colour but not too dark. This is what gives Mexican rice its flavour
Once rice is toasted brown, add a tsp or two more of oil and cook onions with rice. Just when the onion turns translucent, toss in the garlic.
Stir very well. If you burn the garlic, the rice will not have very good flavour.
Toss in the Tomato and fry for a bit.
Remove pan from heat and pour in Vegetable Broth or water, add salt and pinch of black pepper.
Return pan to heat, bring to a boil for about 1-2 mins, stir once and promptly reduce heat to very, very low or simmer, add the lid and allow to cook for 15-20 mins. Once the lid has been placed, do not disturb the rice. Allow it to cook.
Once the rice is cooked, let set for 2-4 mins, then fork through and serve hot with salsa or Vegetarian dishes of your choice.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.