Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1/2 cup white rice, long-grain (100g)
  • 1/4 cup yellow onion, finely chopped (40g)
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 1/2 cups chicken broth (360ml)
  • 1/2 cup tomato sauce (120ml)
  • 1/2 teaspoon cumin (2.5ml)
  • 1/4 teaspoon chili powder (1.25ml)
  • Salt and pepper to taste
  • Optional: 1/4 cup frozen peas, thawed (40g)
  • Optional: 2 tablespoons chopped fresh cilantro, for garnish

Instructions:

  1. Heat oil in saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Be careful not to burn the garlic.
  2. Add rice to the saucepan and cook, stirring constantly, until lightly toasted, about 2 minutes. This helps prevent the rice from becoming mushy.
  3. Pour in chicken broth and tomato sauce. Stir in cumin, chili powder, salt, and pepper.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
  5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  6. Stir in thawed peas (if using) and garnish with fresh cilantro before serving.