Ingredients
Scale
- 1.5 cups Long-grain Basmati rice
- 2 tablespoons Olive oil or butter
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 can (14.5 oz) Crushed tomatoes or tomato sauce
- 2.5 cups Vegetable or chicken broth
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Cumin
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Start by rinsing your rice under cold water until the water runs clear to remove excess starch. Heat the olive oil in a large pot or deep skillet over medium heat. Add the diced onions and sauté for about 5 minutes until they become translucent and soft. Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste, smoked paprika, and cumin, stirring constantly for 2 minutes to “toast” the paste; this deepens the color and removes the raw metallic taste.
- Add the rinsed rice to the pot and stir well to coat every grain in the tomato and spice mixture. Pour in the crushed tomatoes and the broth. Season generously with salt and pepper. Bring the liquid to a rolling boil, then immediately turn the heat down to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer undisturbed for 15 to 18 minutes. Do not lift the lid during this time, as the steam is what cooks the rice perfectly.
- Once the timer goes off, remove the pot from the heat but keep the lid on for another 5 minutes. This allows the moisture to redistribute evenly. Remove the lid and use a fork to gently fluff the rice, lifting it from the bottom to ensure no sticking. The grains should be separate and fluffy. Garnish with fresh parsley and serve hot directly from the pot.
- Cook Time: 30 minutes