Ingredients:

  • 1 tablespoon vegetable oil (15 mL)
  • 1 cup long-grain white rice, uncooked (200g)
  • 1/2 medium white onion, finely chopped (approx. 75g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 2 cups chicken broth (475 mL) (vegetable broth for vegetarian option)
  • 1 teaspoon chili powder (5 mL)
  • 1/2 teaspoon ground cumin (2.5 mL)
  • 1/4 teaspoon salt (1.25 mL)
  • 1/4 teaspoon black pepper (1.25 mL)
  • Optional garnish: Chopped cilantro, lime wedges

Instructions:

  1. Heat oil in a saucepan over medium heat. Add rice and toast, stirring constantly, until lightly golden brown. This step is crucial for flavour!
  2. Add chopped onion and minced garlic to the saucepan. Sauté until softened and fragrant. Think MasterChef level aroma.
  3. Pour in the diced tomatoes (undrained), chicken broth, chili powder, cumin, salt, and pepper. Stir to combine.
  4. Bring the mixture to a boil, then reduce heat to low, cover the saucepan tightly, and simmer for 20 minutes. Don't peek!
  5. Remove from heat and let the rice rest, covered, for 5-10 minutes. This allows the steam to evenly distribute. Fluff with a fork before serving.
  6. Garnish with chopped cilantro and serve with lime wedges.