Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small yellow onion, finely chopped (approx. ½ cup) (75g)
  • 2 cloves garlic, minced (approx. 1 tablespoon) (6g)
  • 1 cup long-grain white rice, rinsed (200g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 2 cups chicken broth (473 ml)
  • 1 teaspoon tomato paste (6g)
  • 1 teaspoon ground cumin (2g)
  • ½ teaspoon smoked paprika (1g)
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 2 tablespoons chopped fresh cilantro (10g) (Optional)
  • Lime wedges, for serving (Optional)

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 for another minute until fragrant, being careful not to burn it.
  2. Add the rinsed rice to the saucepan and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted. This step enhances the nutty flavor.
  3. Stir in the diced tomatoes (undrained), tomato paste, cumin, smoked paprika, salt, and pepper. Mix well to combine.
  4. Pour in the chicken broth, bring to a boil, then immediately reduce heat to low. Cover the saucepan tightly with the lid.
  5. Simmer the rice, covered, for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender. Do not stir during this process! (This is crucial!)
  6. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Then, fluff the rice gently with a fork.
  7. Garnish with chopped cilantro (if using) and serve hot with lime wedges.