Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 1 teaspoon) (6g)
  • 1 cup long-grain white rice, rinsed (200g)
  • 2 cups chicken broth (or vegetable broth) (475ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1/2 teaspoon chili powder (2.5ml)
  • 1/4 teaspoon cumin (1.2ml)
  • 1/4 teaspoon garlic powder (1.2ml)
  • Salt and black pepper to taste
  • Optional garnish: chopped cilantro or parsley

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  2. Add the rinsed rice to the skillet and cook, stirring constantly, until lightly toasted, about 3-4 minutes. This adds a nutty flavour.
  3. Pour in the chicken broth and diced tomatoes (with their juice). Stir in chili powder, cumin, garlic powder, salt, and pepper.
  4. Bring the mixture to a boil, then reduce heat to low, cover the skillet tightly, and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during this time unless necessary, as this releases steam and can affect the cooking process.
  5. Remove the skillet from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork and garnish with chopped cilantro or parsley, if desired. Serve hot.