Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 small yellow onion, finely chopped (approx. ½ cup / 75g)
  • 2 cloves garlic, minced (approx. 1 teaspoon / 5g)
  • 1 cup long-grain rice, such as Carolina or converted rice (200g)
  • 1 teaspoon chili powder (5g)
  • ½ teaspoon ground cumin (2.5g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 2 cups chicken broth (or vegetable broth for vegetarian option) (475ml)
  • ½ teaspoon salt (2.5g), or to taste
  • ¼ teaspoon black pepper (1g), or to taste
  • Optional: ¼ cup chopped cilantro, for garnish (approx. 10g)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant. Don't let the garlic burn!
  2. Add the rice to the skillet and cook, stirring constantly, until lightly toasted, about 2-3 minutes. This step adds a nutty flavour. Stir in chili powder and cumin.
  3. Pour in the diced tomatoes (undrained) and chicken broth. Stir well to combine. Bring to a simmer.
  4. Reduce heat to low, cover the skillet with a lid, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Resist the urge to lift the lid too often!
  5. Remove from heat and let the rice sit, covered, for 5 minutes. This allows the steam to redistribute evenly. Fluff with a fork and garnish with chopped cilantro, if desired. Season with salt and pepper to taste.