Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 cup long-grain white rice (200g)
  • 1/2 medium white onion, finely chopped (approx. 75g)
  • 2 cloves garlic, minced
  • 1 1/2 cups chicken broth (355ml)
  • 1 cup tomato sauce (240ml)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • Optional Garnish: Chopped cilantro

Instructions:

  1. Heat oil in saucepan over medium heat. Add onion and garlic; sauté until softened, about 3 minutes.
  2. Add rice to the saucepan and cook, stirring constantly, until rice is lightly golden brown (around 5 minutes). This step is crucial for flavour!
  3. Stir in chicken broth, tomato sauce, chili powder, cumin, salt, and pepper.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
  5. Remove from heat and let stand, covered, for 5 minutes. This allows the steam to finish cooking the rice.
  6. Fluff with a fork and garnish with cilantro, if desired.