Mexican Rice

Directions

1. 1
   In a large skillet, heat the oil over medium heat until hot but not smoking.
2. 2
   Add the onion and garlic and cook for 1 minute.
3. 3
   Add the rice and cook, stirring occasionally, until the rice is golden brown, 6 to 8 minutes; lower the heat if necessary to keep the rice from burning.
4. 4
   Stir in the cumin and cook for 30 seconds.
5. 5
   Stir in the chicken broth, tomato sauce, salt, and pepper.
6. 6
   Add the chicken, if using, and submerge it under the liquid.
7. 7
   Bring to a gentle boil, reduce the heat, cover the pan, and simmer until most of the liquid is absorbed and the rice is cooked, about 30 minutes.
8. 8
   Uncover the pan a few times during cooking to check the liquid.
9. 9
   Add more chicken broth if the rice starts to burn and sticks to the bottom of the pan.
10. 10
    Do not stir during cooking; it causes the rice to break down and become sticky.
11. 11
    A minute or two before the rice is done, add the drained peas and carrots, if using.
12. 12
    Remove the pan from the heat.
13. 13
    Let stand, covered, for at least 10 minutes and up to 1 hour before serving.
14. 14
    Taste and season with salt and pepper if necessary.
15. 15
    To serve, spoon the rice onto individual plates and place one or two drumsticks on top.