Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup long-grain rice
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 1/2 cups chicken broth
- 1/2 cup tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
Instructions
- Step 1: Heat olive oil in a medium saucepan over medium heat. Add rice and cook, stirring constantly, until rice is lightly toasted, about 3-5 minutes.
- Step 2: Add chopped onion and minced garlic to the saucepan and cook until softened, about 2 minutes.
- Step 3: Pour in chicken broth and tomato sauce. Stir in chili powder and cumin. Bring to a boil.
- Step 4: Reduce heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is tender.
- Step 5: Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
Notes
- Store leftover rice in an airtight container in the refrigerator for up to 4 days.
- For best results, reheat the rice with a splash of chicken broth to prevent it from drying out.
- Serve this rice as a vibrant side dish to grilled chicken, tacos, or enchiladas.
- Toasting the rice before adding liquid intensifies its nutty flavor, so don't skip that step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American