Mexican Rice

How to Prepare

1. Rinse 10 cups of long-grain rice under cold water until the water runs clear to remove excess starch.
2. Heat 1/2 cup of vegetable oil in a large pot over medium heat.
3. Add the rinsed rice to the pot and sauté for 5-7 minutes until lightly golden, stirring constantly to avoid burning.
4. Add 2 cups of diced onions and 10 minced garlic cloves to the pot, and sauté for 3-4 minutes until fragrant.
5. Stir in 5 cups of diced tomatoes (or canned tomato puree) and cook for another 5 minutes.
6. Add 20 cups of vegetable or chicken broth
7. 5 tablespoons of tomato paste
8. 5 teaspoons of cumin powder
9. 5 teaspoons of chili powder, and salt to taste.
10. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the rice is cooked and the liquid is absorbed.
11. Stir in 5 cups of cooked black beans
12. 5 cups of corn kernels, and 1 cup of chopped cilantro. Cook for an additional 5 minutes.
13. Remove from heat, fluff the rice with a fork, and let it sit covered for 5 minutes before serving.
14. Serve hot with lime wedges on the side.