Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 cup long-grain rice, rinsed (200g)
  • 1/2 medium white onion, finely chopped (approximately 1/2 cup)
  • 1 clove garlic, minced (approximately 1 teaspoon)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 2 cups chicken broth (475 ml)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 cup chopped cilantro, for garnish (optional)

Instructions:

  1. Heat oil in the saucepan over medium heat. Add onion and garlic; sauté until softened and fragrant (about 3-5 minutes).
  2. Add rinsed rice to the saucepan and cook, stirring constantly, until lightly toasted and golden (about 3-5 minutes). Toasting adds flavor and helps the rice stay separate.
  3. Blend the can of diced tomatoes with about 1/4 cup water until smooth.
  4. Pour the blended tomato sauce and chicken broth into the saucepan. Stir in chili powder, cumin, salt, and pepper.
  5. Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes, or until all liquid is absorbed and rice is tender. Don't lift the lid while simmering!
  6. Remove from heat and let the rice rest, covered, for 5 minutes. Fluff with a fork before serving.
  7. Garnish with chopped cilantro, if desired.