Instructions

Step 1: Rinse and Drain
Rinse the rice under cold water until the water runs clear. Drain well and set aside. This keeps your rice fluffy instead of sticky and sad.

Step 2: Sauté the Aromatics
Heat oil in a medium saucepan over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds, just until fragrant.

Step 3: Add Tomato and Toast the Rice
Stir in the diced tomato and cook for 2–3 minutes until slightly softened. Add the rinsed rice and stir well, coating every grain with flavor. Let it toast for 2–3 minutes until lightly golden.

Step 4: Season and Simmer
Pour in the broth and add Hot Rod Howie’s seasoning and salt to taste. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 15–18 minutes, until the liquid is absorbed and rice is tender.

Step 5: Rest and Fluff
Remove from heat and let the rice rest, covered, for 5 minutes. Fluff with a fork to release steam and create those beautiful, fluffy grains.

Step 6: Garnish and Serve
Top with fresh cilantro or an extra shake of Hot Rod Howie’s if you like living on the spicy side.

Conclusion
This spicy Mexican rice proves that side dishes don’t have to be boring. With bright citrus notes, cilantro vibes, and just enough heat to keep things exciting, it’s the kind of recipe you’ll start making “by accident.”