Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 cup tomato sauce or 2 medium tomatoes, finely chopped
- 1 1/2 cups chicken broth vegetable broth can be used for a vegetarian version
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt adjust to taste
- 1/4 cup frozen peas and carrots optional
- Fresh cilantro chopped (for garnish)
- Lime wedges for serving
Instructions
Prepare the Rice:
- Rinse the rice under cold water until the water runs clear. This step helps remove excess starch and prevents the rice from becoming too sticky.
Cook the Rice:
- Heat the vegetable oil in a large skillet or saucepan over medium heat.
- Add the rinsed rice and stir. Cook, stirring frequently, until the rice is lightly golden and toasted, about 5 minutes.
Sauté the Aromatics:
- Add the chopped onion to the skillet and cook until it starts to soften, about 3 minutes.
- Add the minced garlic and cook for another minute until fragrant.
Add Liquids and Seasonings:
- Stir in the tomato sauce, chicken broth, chili powder, cumin, and salt. Bring the mixture to a boil.
Simmer the Rice:
- Reduce the heat to low. Cover the skillet and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
Add Vegetables:
- If using peas and carrots, stir them in about 5 minutes before the rice is done to heat through and blend with the other ingredients.
Fluff and Serve:
- Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes. Then fluff it with a fork.
- Garnish with chopped cilantro and serve with lime wedges on the side.
