Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 cup long-grain white rice, rinsed (200g)
  • 1/2 medium onion, finely chopped (approx. 75g)
  • 1 clove garlic, minced (approx. 5g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 2 cups chicken broth (475 ml) (vegetable broth for vegetarian option)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon cumin (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • Pinch of black pepper
  • Optional: Fresh cilantro, chopped, for garnish
  • Optional: 1/4 cup frozen peas, for adding some green

Instructions:

  1. Heat the oil in the saucepan over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
  2. Add the rinsed rice to the saucepan and cook, stirring constantly, for 2-3 minutes until lightly toasted. This helps to prevent the rice from becoming mushy.
  3. Pour in the diced tomatoes (undrained) and chicken broth. Stir in the chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, cover the saucepan with the tight-fitting lid, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during cooking!
  5. Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes to allow the rice to steam. Fluff the rice with a fork before serving.
  6. Stir in frozen peas for the last 2 minutes of cooking time or top with chopped fresh cilantro for a pop of freshness.