Ingredients
Scale
- 2 cups long-grain white rice
- 3 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp tomato paste
- 4 cups chicken broth
- 1 tsp salt
- ½ tsp cumin
- ½ cup frozen peas (optional)
- ½ cup diced carrots (optional)
Instructions
- Rinse rice under cold water until water runs clear.
- Heat oil in a large skillet over medium heat.
- Add rice and toast, stirring frequently, until golden.
- Add onion and garlic, cook until softened.
- Stir in tomato paste, cook for 1 minute.
- Pour in broth, add salt and cumin.
- Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
- Remove from heat, let sit covered for 5 minutes.
- Fluff with a fork before serving.
Notes
- For better texture, rinse rice before cooking.
- Adjust broth quantity if using different rice types.
- Add peas and carrots for extra color and flavor.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg