RE: Mexican Rice...how is it so lite?
i've been married almost 8 years and i barely learned how to make really good Mexican rice a couple of years ago. The only thing I can tell you is to make sure you toast the rice completely in your oil or shortening/lard of choice. It HAS to be brownish/golden in color...definitely NOT black, that means it's burned and it's ruined.
I heat up some oil in a pan and add chopped onions and garlic. I toast a cup of rice then add very hot water or chicken broth. Typically about 2 or 2 1/2 cups of water to 1 cup of rice. Then I add ground cumin(comino), a bit of Knorr Tomato Bouillion (aka Caldo de tomate con sabor de pollo "tomato soup with chicken flavor"), and about half a small can of tomato sauce. Cover it really well and don't open the lid until 18minutes or so later. If you want you can add celery, peas, carrots, fresh tomato. I prefer it simple.