Ingredients:

  • 2 tbsp vegetable oil
  • 1 cup long-grain white rice
  • 1/2 cup white onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth, low sodium
  • 1 cup tomato sauce
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the vegetable oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add the dry rice and sauté, stirring frequently, until the grains turn a toasted golden-brown.
  2. Stir in the diced onion and minced garlic during the last 2 minutes of searing until the onion is translucent and the garlic is fragrant.
  3. Pour in the chicken broth, tomato sauce, ground cumin, salt, and black pepper. Stir once to combine and bring the mixture to a rapid boil.
  4. Immediately reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 18–20 minutes without lifting the lid.
  5. Remove the pan from the heat and let it sit, undisturbed and covered, for 5–10 minutes to allow the steam to redistribute.
  6. Remove the lid and gently fluff the rice with a fork to incorporate any remaining moisture.