I’ll admit it – I judge Mexican and Tex-Mex restaurants by the quality of their rice. I grew up on what I think is the best, served up by my Grandma (no bias here), which is present at practically every family meal that comes forth from her kitchen. The technique for cooking it is similar to making a risotto, as the grains of rice are toasted in oil before any liquid is added, which gives the finished rice a nice texture and flavor. Grandma always uses Knorr chicken flavored bouillon cubes, but in the interest of cutting out some of the additives, I’ve adapted this recipe to use a rich chicken stock, adding a bit of toasted tomato paste to boost the savoriness – my best version of a dish that is, for us, a family treasure.

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