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Units Scale
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil or olive oil
- 1 small onion, finely chopped
- 1 bell pepper (any color), finely chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes (or 2 fresh tomatoes, diced)
- 1 3/4 cups chicken or vegetable broth (or water)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional garnishes: chopped fresh cilantro, lime wedges
Instructions
- Place the rice in a fine-mesh strainer and rinse it under cold running water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
- In a large skillet or frying pan, heat the vegetable oil over medium-high heat. Add the chopped onion and bell pepper. Sauté for about 3-4 minutes until they start to soften.
- Stir in the minced garlic, chili powder, and cumin. Sauté for an additional 30 seconds until fragrant.
- Add the rinsed rice to the skillet and stir to coat it with the oil and spices. Cook for 1-2 minutes, stirring occasionally, until the rice turns slightly translucent.
- Pour in the diced tomatoes and chicken or vegetable broth (or water). Stir to combine everything. Season with salt and pepper to taste.
- Increase the heat to high and bring the mixture to a boil.
- Once it boils, reduce the heat to low and cover the skillet with a tight-fitting lid. Let the rice simmer for about 18-20 minutes, or until the liquid is absorbed, and the rice is tender. Avoid lifting the lid during this time to ensure even cooking.
- Remove the skillet from heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and become fluffy.
- Before serving, fluff the rice with a fork to separate the grains. Garnish with chopped fresh cilantro and serve with lime wedges on the side.