This side dish is one of the first recipes I learned to cook when I was a little girl. It is a staple in most Mexican kitchens, and has such a wonderful aroma while it’s cooking. I have to confess, however, that I had a few disasters while learning to make this dish. One time I cooked the rice without toasting it first; I thought it was just boiled like when mi mamá would make arroz con leche. I added some tomato sauce
