Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup long-grain rice
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 1/2 cups chicken broth
- 1/2 cup tomato sauce
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
Instructions
- Step 1: Heat olive oil in a medium saucepan over medium heat. Add rice and cook, stirring constantly, until lightly toasted, about 3-5 minutes.
- Step 2: Add chopped onion and minced garlic to the saucepan and cook until softened, about 3 minutes.
- Step 3: Stir in chicken broth, tomato sauce, chili powder, and cumin. Bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer for 18-20 minutes, or until liquid is absorbed and rice is tender.
- Step 5: Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
Notes
- Store leftover rice in an airtight container in the refrigerator for up to 4 days.
- For best results, reheat the rice with a splash of broth or water in the microwave to prevent it from drying out.
- Garnish with fresh cilantro and a squeeze of lime juice for a vibrant pop of flavor.
- To enhance the rice's nutty flavor, toast it a bit longer in the oil, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American