Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 cup long-grain rice (200g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 2 cups chicken broth or vegetable broth (475 ml)
  • 1 teaspoon chili powder (5 ml)
  • ½ teaspoon cumin (2.5 ml)
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • Optional: Fresh cilantro, chopped, for garnish

Instructions:

  1. Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Add rice to the saucepan and cook, stirring constantly, for 1-2 minutes, until lightly toasted.
  3. Pour in the diced tomatoes (undrained) and chicken broth/vegetable broth. Stir in chili powder, cumin, salt, and pepper.
  4. Bring the mixture to a boil, then reduce heat to low, cover the saucepan tightly, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
  5. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork before serving.
  6. Garnish with fresh cilantro (if desired) and serve hot.