Easy Mexican Rice

1. 1

   In a large bowl, combine the rice with enough very hot tap water to cover.

2. 2

   Stir and let sit for about 10 minutes.

3. 3

   Drain, rinse in cold water, and drain again, shaking thoroughly.

4. 4

   In a very large saucepan, heat the oil over medium high heat.

5. 5

   Add the rice and cook, stirring occasionally, until the rice turns a light golden color, about 10 minutes, careful to not let it scorch.

6. 6

   Add the rotel and stir for 6 to 8 minutes or until all of the liquid has been absorbed.

7. 7

   Add the chicken broth, carrots, and zucchini.

8. 8

   Stir in the salt and reduce the heat to medium low.

9. 9

   Cook the rice uncovered and undisturbed until almost all of the broth has evaporated and little holes form in the surface.

10. 10

    Cover the top of the pan with a towel and the lid, reduce the heat to very low, and cool for 5 minutes more.

11. 11

    Remove the pan from the heat and let rest for 10 minutes more, so that the rice can absorb the steam and swell.

12. 12

    Just before serving, turn the rice over from the bottom so that the juices are redistributed.

No additional tips available.