Karicia's Mexican Rice

We like rice cooked in broth. Use can use the bare minimum if you like it chewy, or more broth than necessary so it turns out really soft.

Karicia’s Mexican Rice
Jasmine rice is my favorite!  For every cup of rice, it takes only 1&1/2 cups of liquid.  

evoo- a swirl or two around the pan

1/2 med onion, finely diced (plus sprinkling of salt)
2 c. Jasmine rice
2 1/2 c. chicken stock/broth
2/3 c. tomato sauce, V8, or salsa 
1 packet Sazon Goya (optional- substitute pinch of salt and taco seasoning if desired) 
a few shakes Cholula Hot sauce (optional)


Saute onion in oil with a sprinkling of salt. When softened add in the rice and sauté in oil until it begins to brown. Add liquids, other ingredients as desired.  Turn heat down to low, cover, and wait 20 minutes without lifting the lid. After 20 minutes, fluff with fork and serve. 

This rice always turns out good, but always slightly different since I mix up what I put into it based on what I have on hand. That's why there are so many options. This is how the Spanish 10th ward sisters would make rice in Sacramento.