Mexican Rice for 6 Servings: Nutty, Toasted, and Fluffy

Instructions:

1. Heat 3 tbsp vegetable oil in a heavy bottomed skillet over medium high heat. Add 2 cups long grain white rice and stir constantly until the grains shift from translucent to a golden, toasted brown. Note: This prevents the rice from becoming mushy.
2. Reduce heat to medium. Stir in 1/2 cup finely diced white onion and sauté for approximately 3 minutes until translucent.
3. Add 3 cloves minced garlic and 1 tsp ground cumin, stirring for 30 seconds. Note: Don't let the garlic burn or it will turn bitter.
4. Stir in 1 tbsp tomato paste, ensuring every grain of rice is evenly coated in the mixture.
5. Pour in 2 cups low sodium chicken broth and 1 tsp salt.
6. Stir once, bring to a boil, then immediately reduce heat to low.
7. Cover with a tight fitting lid and simmer for 15-20 minutes without lifting the lid.
8. Remove the pan from heat and let it sit, covered, for 5 minutes. Note: This is the most skipped step, but it's vital for texture.
9. Remove the lid, fluff the rice with a fork, and fold in 2 tbsp chopped fresh cilantro before serving.