Ingredients:

  • 2 tbsp Olive Oil (Extra Virgin)
  • 1 medium Yellow Onion, finely diced
  • 3 large Garlic cloves, minced
  • 1 ½ cups Medium Grain White Rice, rinsed thoroughly and drained
  • 1 tbsp Smoked Paprika (Pimentón Ahumado)
  • ½ tsp Ground Cumin
  • ½ tsp Dried Oregano
  • 2 tbsp Tomato Paste (concentrate)
  • 3 cups Hot Chicken Stock (low sodium)
  • Pinch Turmeric (optional)
  • 1 ½ tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • 2 tbsp Fresh Coriander (Cilantro), chopped, for garnish
  • 4-6 Lime Wedges, for serving

Instructions:

  1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch, preventing gumminess. Set aside to drain thoroughly.
  2. Mise en Place: Dice the onion and mince the garlic. Measure out all spices and liquids.
  3. Sauté the Aromatics: Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 5–7 minutes until soft and translucent (sweated, not browned).
  4. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, cumin, and oregano. Cook for 60 seconds until fragrant, being careful not to burn the garlic.
  5. Toast the Rice (The Flavour Secret): Add the drained rice and tomato paste to the pot. Stir well to coat every grain thoroughly with the oil, spices, and tomato paste. Continue stirring and toasting the rice for 2–3 minutes until the grains become translucent around the edges and smell slightly nutty.
  6. Add Liquid: Pour in the hot chicken stock, turmeric (if using), salt, and pepper. Stir once to combine everything and ensure no rice is stuck to the bottom of the pot.
  7. Bring to Boil: Increase the heat and bring the mixture to a rolling boil.
  8. Cover and Reduce: Immediately reduce the heat to the lowest possible setting (a gentle simmer). Place the lid on tightly.
  9. Cook Undisturbed: Cook for exactly 20 minutes. Do not lift the lid or stir the rice during this time! The steam is essential for the texture.
  10. Rest: Remove the pot from the heat and leave it, still covered, to rest for 5 minutes. This allows the remaining moisture to redistribute, resulting in fluffier rice.
  11. Fluff: Remove the lid and use a fork (not a spoon!) to gently fluff the rice, incorporating any remaining liquid and separating the grains.
  12. Garnish: Taste and adjust seasoning if necessary. Garnish with chopped fresh coriander and serve immediately with fresh lime wedges.