Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (approx. 1/2 cup or 75g)
  • 2 cloves garlic, minced (approx. 1 teaspoon or 5g)
  • 1 cup long-grain rice, rinsed (200g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 2 cups chicken broth (473ml)
  • 1 teaspoon chili powder (5g)
  • 1/2 teaspoon cumin (2.5g)
  • 1/4 teaspoon salt (1.5g), or to taste
  • 1/4 teaspoon black pepper (1.5g)
  • Fresh cilantro, chopped, for garnish (approx. 1/4 cup or 10g) - optional

Instructions:

  1. Heat olive oil in a saucepan over medium heat. Add onion and sauté until softened and translucent (about 5 minutes). Add garlic and sauté for another minute until fragrant.
  2. Add the rinsed rice to the saucepan and cook, stirring frequently, until lightly toasted and golden brown (about 3-5 minutes).
  3. Pour in the diced tomatoes (with their juice) and chicken broth. Stir in chili powder, cumin, salt, and pepper.
  4. Bring the mixture to a boil, then reduce heat to low, cover the saucepan tightly with the lid, and simmer for 20 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during cooking!
  5. Remove from heat and let the rice stand, covered, for 5-10 minutes. Fluff with a fork before serving.
  6. Garnish with fresh cilantro, if desired, and serve hot. Spanish Rice is ready!