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 frequently, until lightly toasted, about 3-5 minutes.
- Step 2: Add onion and garlic to the saucepan and cook until softened, about 3 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 before fluffing with a fork.
Notes
- Leftover rice can be stored in an airtight container in the refrigerator for up to 4 days.
- For best results when reheating, add a splash of water or broth to the rice before microwaving to prevent it from drying out.
- Serve this flavorful rice as a side dish with grilled chicken, fish tacos, or as a base for a hearty burrito bowl.
- To boost the tomato flavor, try using fire-roasted diced tomatoes instead of tomato sauce for an extra layer of deliciousness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American