Ingredients (~12 servings)

1/4 cup vegetable oil
3 cups long grain white rice, rinsed
3/4 cup finely diced carrots
2 1/4 cups chicken or vegetable stock
1 1/2 cups tomato sauce
3/4 tsp sea salt
1 1/2 Tbsp taco seasoning (homemade or store bought)
1/3 cup cilantro, minced (optional)

Toast the Rice

Heat the vegetable oil in a large nonstick pot over medium-high heat until it shimmers. Add the rice and cook, stirring frequently, until the grains turn golden brown – this takes ~10-12 minutes.

Don’t rush this step; the rice should look like lightly toasted sesame seeds. You’ll hear it crackling as the moisture evaporates.

Add Liquids and Seasonings

Add the carrots, stock, tomato sauce, salt, and taco seasoning. Stir everything together until well combined. Increase the heat to high and bring to a rolling boil.

The mixture will look quite soupy at first, which is exactly what you want.

Simmer Until Tender

Once boiling, reduce the heat to low, cover tightly, and cook undisturbed for ~25 minutes. The rice should absorb all the liquid and be tender when you test a grain.

Resist lifting the lid during cooking – you’ll lose steam and end up with uneven results.

Rest and Fluff

Remove from heat and uncover. Fluff the rice with a fork, then cover again and let it sit for 5 minutes. This resting time helps redistribute any remaining moisture.

Stir in the cilantro if using and serve immediately. The rice will hold its heat for ~20 minutes if kept covered.