When making Mexican rice, the rice is always browned before adding the remaining ingredients. The browning is what gives the rice its "nutty" flavor.

Ingredients

• 4 tablespoons vegetable oil
• 2 cups uncooked jasmine rice
• 4 cups chicken broth
• 1 (10 ounce) can Ro*Tel
• 4 garlic cloves, minced
• 2 to 3 level teaspoons chili powder
• 2 teaspoons kosher or sea salt
• 1/2 teaspoon black pepper

Instructions

1. Heat vegetable oil over medium heat in a medium size skillet. Add rice and sauté until the rice is browned, stirring constantly.
2. Add chicken broth, Ro*Tel, garlic, chili powder and salt and pepper. Cover and simmer for 30 minutes or until the rice is cooked and the liquid is absorbed.