Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 1 cup long-grain white rice, rinsed (200g)
  • 1/2 medium white onion, chopped (approx. 75g)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 2 cups chicken broth (470 ml)
  • 1 teaspoon tomato bouillon (such as Knorr; optional)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground cumin
  • 1/4 cup chopped cilantro, for garnish (optional)

Instructions:

  1. Heat the oil in the saucepan over medium heat. Add the rice and cook, stirring frequently, until lightly golden brown. This step is crucial for flavour!
  2. Add the chopped onion and minced garlic to the saucepan and cook, stirring occasionally, until softened and fragrant (about 3 minutes).
  3. In a blender or food processor, pulse the diced tomatoes until mostly smooth. Pour the tomato mixture into the saucepan.
  4. Add the chicken broth, tomato bouillon (if using), salt, and cumin to the saucepan. Bring to a boil.
  5. Once boiling, reduce the heat to low, cover the saucepan tightly with the lid, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender. Important: Do not lift the lid during this time!
  6. Remove the saucepan from the heat and let it rest, covered, for 5-10 minutes. Fluff the rice gently with a fork.
  7. Garnish with chopped cilantro (if desired) and serve hot.