Ingredients
Scale
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups chicken or vegetable broth
- 1/2 cup diced tomatoes (fresh or canned)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt to taste
- Optional: chopped cilantro and lime wedges for garnish
Instructions
- Prepare the Rice:
- Rinse the rice under cold water in a fine-mesh strainer until the water runs clear. Drain well.
- Sauté Aromatics:
- Heat the vegetable oil in a large saucepan over medium heat.
- Add the diced onion and cook until softened, about 2-3 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Toast the Rice:
- Add the rinsed rice to the saucepan and stir to coat it with oil.
- Toast the rice for 3-5 minutes, stirring occasionally, until it turns golden.
- Add Liquid and Spices:
- Stir in the chicken or vegetable broth, diced tomatoes, cumin, oregano, and a pinch of salt.
- Bring the mixture to a boil.
- Simmer:
- Once boiling, reduce the heat to low. Cover the saucepan with a tight-fitting lid and let it simmer for 18-20 minutes, or until the liquid is fully absorbed and the rice is tender.
- Rest and Fluff:
- Turn off the heat and let the rice rest, covered, for 5 minutes.
- Fluff the rice with a fork to separate the grains.
- Garnish and Serve:
- Garnish with chopped cilantro and serve with lime wedges if desired.
Notes
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
