Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain rice, rinsed
  • 2 cups chicken broth (or vegetable broth for vegetarian)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime

Instructions:

  1. Heat olive oil in a saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add the rinsed rice to the saucepan and cook, stirring constantly, for 2-3 minutes, until lightly toasted. Rice will become slightly opaque.
  3. Pour in chicken broth and diced tomatoes (with juice). Stir in chili powder, cumin, salt, and pepper.
  4. Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes, or until the rice is tender and all the liquid is absorbed. Check the rice for tenderness and ensure all liquid is gone.
  5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Stir in cilantro and lime juice. Serve hot.