Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 small yellow onion, finely chopped (about ½ cup)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 cup long-grain white rice (200g), rinsed
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 2 cups chicken broth (475ml), or vegetable broth for vegetarian option
  • 1 teaspoon chili powder (5ml)
  • ½ teaspoon cumin (2.5ml)
  • ½ teaspoon salt (2.5ml), or to taste
  • ¼ teaspoon black pepper (1.25ml), or to taste
  • Optional garnish: chopped fresh cilantro

Instructions:

  1. Heat olive oil in the saucepan over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic!
  2. Add rinsed rice to the saucepan and cook, stirring constantly, until lightly toasted, about 2-3 minutes. This step enhances the flavour of the rice.
  3. Pour in the diced tomatoes (with their juice), chicken broth, chili powder, cumin, salt, and pepper. Stir to combine.
  4. Bring the mixture to a boil, then reduce heat to low, cover the saucepan tightly, and simmer for 20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during simmering!
  5. Remove the saucepan from the heat and let it rest, covered, for 5 minutes. This allows the rice to steam and become even fluffier. Fluff the rice with a fork before serving.
  6. Garnish with chopped fresh cilantro, if desired.