Mexican Rice

If the rice package recommends rinsing, place the rice in a large bowl and cover it with several inches of tap water. Swish it with your hands, drain through a fine-mesh sieve, and repeat until the water stays relatively clear. Drain well.

Heat the vegetable oil in a large saucepan over medium heat. Add the rice and cook, stirring, until lightly browned.

Stir in the cumin and cook for 30 seconds. Add the onion and garlic and cook, stirring often, until softened.

Pour the tomato sauce into a 4-cup or larger glass measuring cup. Add enough chicken broth or water to make 3 1/4 cups total. Stir the liquid into the rice, then add the salt and black pepper.

Bring the rice to a boil and stir once. Reduce the heat, cover, and simmer for 20 minutes.

Remove the pan from the heat without uncovering it. Let the rice stand, covered, for 10 minutes. Fluff with a large fork, sprinkle with the cilantro or parsley, and serve.