El Pollo Loco's Mexican Rice (Copycat Recipe)

This Mexican rice recipe captures the vibrant flavors and textures reminiscent of El Pollo Loco's signature dish. With its fluffy rice, zesty tomatoes, and aromatic spices, this side dish perfectly complements any Mexican meal. It's a delightful blend of savory and slightly tangy flavors, making it a staple for family dinners or gatherings.

Ingredients:

• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup frozen peas
• 1/2 cup corn (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro (optional for garnish)

Instructions:

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the rinsed rice and cook, stirring frequently, until the rice is lightly toasted, about 3-4 minutes.
5. Add the diced tomatoes, chicken broth, peas, corn, cumin, chili powder, salt, and black pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let it simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork before serving.
8. Garnish with chopped cilantro if desired.