Vegetarian Mexican Rice

Recipe View In a large, heavy-bottomed saucepan, heat vegetable oil over medium-low heat. (2 minutes)

Recipe View Add the diced yellow onion to the pan and sauté until softened and translucent, about 5-7 minutes. The onions should be golden but not browned.

Recipe View Add the uncooked rice to the pan and stir continuously to coat each grain with the oil. Toast the rice for 2-3 minutes, enhancing its nutty flavor.

Recipe View Stir in the diced green bell pepper, ground cumin, chili powder, tomato sauce, kosher salt, minced garlic, and powdered saffron threads. Ensure all ingredients are well combined. (2 minutes)

Recipe View Pour in the water, bring the mixture to a boil over medium-high heat, then immediately reduce the heat to the lowest setting. (5 minutes)

Recipe View Cover the saucepan tightly with a lid and simmer gently for 30-40 minutes, or until all the water has been absorbed and the rice is tender. Avoid lifting the lid during the cooking process to ensure even steaming. (40 minutes)

Recipe View Once cooked, remove the saucepan from the heat and let it rest, covered, for 5-10 minutes to allow the rice to fully absorb any remaining moisture and fluff up. (10 minutes)

Recipe View Fluff the rice gently with a fork before serving. Garnish with fresh cilantro, a squeeze of lime juice, or your favorite toppings for an extra burst of flavor.