Ingredients:

  • 1 cup long-grain rice (190 g)
  • 2 cups low-sodium chicken or vegetable broth (480 ml)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium tomato, diced (or 1 cup canned diced tomatoes)
  • 2 tablespoons vegetable oil (30 ml)
  • 1 teaspoon ground cumin (2 g)
  • 1 teaspoon chili powder (2 g)
  • 1/2 teaspoon paprika (1 g)
  • Salt to taste
  • Fresh cilantro (for garnish, optional)

Instructions:

  1. Wash and chop the onion, garlic, and tomato.
  2. Heat vegetable oil in a medium saucepan over medium heat. Add chopped onion and garlic; sauté until fragrant and translucent (about 3-4 minutes).
  3. Stir in the rice, cooking for 2 minutes until it is lightly toasted, stirring frequently.
  4. Mix in cumin, chili powder, paprika, and diced tomato; cook until the tomato softens (about 2 minutes).
  5. Pour in the chicken or vegetable broth; season with salt to taste.
  6. Bring to a boil, then reduce to low heat. Cover and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
  7. Remove from heat and let sit for 5 minutes. Fluff with a fork and garnish with fresh cilantro, if using.