Ingredients
Scale
- 2 cups long-grain white rice (Jasmine or Basmati work well)
- 2 tablespoons olive oil or vegetable oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon salt (adjust to taste)
- 1/2 cup frozen peas or diced carrots (optional)
- Fresh cilantro and lime wedges for garnish
Instructions
- Place a large pot or heavy-bottomed skillet over medium heat. Add the olive oil. Once the oil shimmers, toss in the diced onions. Sauté them for about 4 to 5 minutes until they become translucent and soft. Add the minced garlic and cook for another 60 seconds until you can smell the fragrance, taking care not to burn the garlic.
- Add the dry rice directly into the pot with the onions and garlic. Stir frequently for 3 to 4 minutes. You want the rice grains to turn slightly opaque or golden brown. This “toasting” step is the secret to fluffy rice. Stir in the tomato paste, smoked paprika, and cumin, ensuring the rice is evenly coated in the red paste and spices.
- Pour in the chicken broth and add the salt. Stir once to combine, then bring the mixture to a rolling boil. Once boiling, turn the heat down to the lowest setting and cover the pot with a tight-fitting lid. Let it simmer undisturbed for 18 to 20 minutes. Turn off the heat and let the pot sit, covered, for another 5 minutes to steam. Fluff the rice gently with a fork, stir in optional peas, and serve with fresh cilantro and lime.
- Cook Time: 35 minutes