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
- 1/2 teaspoon cumin
Instructions
- Step 1: Heat the olive oil in a medium saucepan over medium heat. Add the rice and cook, stirring constantly, until the rice is lightly toasted, about 3-5 minutes.
- Step 2: Add the chopped onion and minced garlic to the saucepan and cook until the onion is softened, about 2-3 minutes.
- Step 3: Pour in the chicken broth and tomato sauce. Stir in the chili powder and cumin. Bring the mixture to a boil.
- Step 4: Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Step 5: Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork. Serve hot.
Notes
- Store leftover rice in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the rice with a splash of broth to restore moisture.
- This rice pairs perfectly as a side dish with grilled chicken or inside a burrito.
- To enhance the flavor, toast the rice until it's a light golden brown, releasing its nutty aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American