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There’s a saying in my family: “When you perfect the rice, you are ready to get married. But not until then.” Follow my recipe and your Mexican Rice will be fabulous, too.

Include the chicken to serve it as a main course.

MAKES 4 TO 6 SERVINGS

2 tablespoons vegetable oil

1 large white onion, chopped

5 garlic cloves, minced

1½ cups long grain white rice

2 tablespoons ground cumin

2½ cups Chicken Broth or store-bought low sodium chicken broth, plus more as needed

1 14-ounce can tomato sauce

½ teaspoon kosher salt, or to taste

¼ teaspoon ground black pepper, or to taste

6 chicken drumsticks (about 1½ pounds, optional)

1 15-ounce can peas and carrots, drained (optional)

1. In a large skillet, heat the oil over medium heat until hot but not smoking. Add the onion and garlic and cook for 1 minute. 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. Stir in the cumin and cook for 30 seconds. Stir in the chicken broth, tomato sauce, salt, and pepper. Add the chicken, if using, and submerge it under the liquid.

2. 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. Uncover the pan a few times during cooking to check the liquid. Add more chicken broth if the rice starts to burn and sticks to the bottom of the pan. Do not stir during cooking; it causes the rice to break down and become sticky.

3. A minute or two before the rice is done, add the drained peas and carrots, if using.

4. Remove the pan from the heat. Let stand, covered, for at least 10 minutes and up to 1 hour before serving. Taste and season with salt and pepper if necessary. To serve, spoon the rice onto individual plates and place one or two drumsticks on top.

white rice

White rice (arroz blanco) is the quintessential Caribbean food and is always a sure choice for a simple side dish that will complement rather than outshine the main course. It’s especially excellent for sopping up the delicious juices from Crock-Pot Cuban Ropa Vieja.

MAKES 6 TO 8 SERVINGS

½ tablespoon olive oil

1 garlic clove, minced

2 cups long grain rice

1 teaspoon kosher salt

1. In a large saucepan over medium heat, heat the oil. Add the garlic and cook until light golden brown, about 30 seconds. Add the rice and cook, stirring occasionally, until it turns milky white, about 4 minutes.

2. Add 4 cups of water and bring to a boil.

3. Add the salt, cover, lower the heat, and simmer until the rice is tender and the water is absorbed, 15 to 20 minutes. Let stand, covered, for 5 minutes.

4. Fluff with a fork and serve.

FROM AUNT ELSA’S KITCHEN Dry rice and noodles are common pantry staples because they can be kept for up to a year when stored carefully. For this reason, it’s a good idea to buy them in bulk, which can be a real money saver.

black beans

I always struggled to make perfect black beans, and then my friend from ArtBites gave me this recipe, and now my black beans are just as good as my Borracho Beans! Black beans are delicious refried. Black beans, unlike pinto beans, cook more evenly and fall apart less if you skip the soaking.

MAKES 8 TO 10 SERVINGS

1 pound dried black beans

½ yellow onion, chopped

3 garlic cloves, minced

2 tablespoons olive oil

1 chicken bouillon cube

Leaves from 1 bunch of fresh cilantro

Grated or crumbled queso fresco, for serving (optional)

1. Place the beans in a strainer. Pick through and discard any pebbles, debris, or shriveled beans. Rinse the beans well and drain.

2. Place the beans in a Dutch oven or other heavy pot. Add the onion, garlic, oil, bouillon cube, cilantro, and 10 cups of water. Bring to a roaring boil over medium-high heat. Reduce the heat and simmer, partially covered, until the beans are tender, 1½ to 2 hours. Stir the beans every 15 minutes or so to make sure that none are sticking to the bottom of