Ingredients
- Long grain rice, 1 cup
- Chicken broth, 2 cups
- Tomato sauce, 8 ounces
- Onion, 1/4 cup, chopped
- Garlic, 1 clove, minced
- Olive oil, 1 tablespoon
- Chili powder, 1 teaspoon
- Cumin, 1/2 teaspoon
Instructions
- Step 1: Heat olive oil in a medium saucepan over medium heat. Add the rice and cook, stirring occasionally, until lightly golden, about 3-5 minutes.
- Step 2: Add the chopped onion and minced garlic to the saucepan and cook for another minute, until fragrant.
- Step 3: Pour in the tomato sauce and chicken broth. Stir in the chili powder and cumin.
- Step 4: Bring the mixture to a boil, then reduce heat to low, cover, 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. Fluff with a fork before serving.
Notes
- For extra flavor, toast the rice a bit longer until it's a deeper golden brown before adding the other ingredients.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave with a splash of water to prevent drying.
- Serve this vibrant rice as a side dish with grilled chicken or fish for a complete and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American