Ingredients
Scale
- 1 1/2 cups long grain white rice
- 2 tablespoons vegetable oil
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup tomato sauce (or 1 blended tomato)
- 2 1/2 cups chicken broth (or vegetable broth)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- Optional: peas, carrots, or diced jalapeños for garnish
Instructions
1. Rinse rice under cold water until water runs clear. Drain well.
2. In a large skillet or saucepan, heat oil over medium heat. Add rice and toast until golden, stirring frequently.
3. Add onion and garlic. Cook for 1–2 minutes until fragrant.
4. Stir in tomato sauce, broth, salt, and cumin. Bring to a boil.
5. Reduce heat to low, cover tightly, and simmer for 18–20 minutes without lifting the lid.
6. Remove from heat and let stand 5 minutes. Fluff with a fork.
7. Garnish with optional veggies or herbs before serving.
Notes
Rinsing the rice prevents gumminess and ensures fluffiness. For added flavor, sauté rice in chicken fat or butter. Use a tight-fitting lid and avoid uncovering during simmering.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 3/4 cup
- Calories: 190
- Sugar: 1g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 3.5g
- Cholesterol: 0mg