Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup long-grain rice, rinsed (200g)
  • 2 cups chicken broth (475ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 teaspoon tomato paste (5g)
  • 1 teaspoon chili powder (5g)
  • ½ teaspoon cumin (2.5g)
  • ½ teaspoon smoked paprika (2.5g)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh cilantro (Optional, for garnish)
  • 1 tablespoon lime juice (15ml)

Instructions:

  1. Heat olive oil in a large skillet 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 skillet and cook, stirring constantly, for 2-3 minutes, until the rice is lightly toasted and starts to turn translucent at the edges.
  3. Stir in the chicken broth, diced tomatoes (with their juice!), tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil.
  4. Once boiling, reduce heat to low, cover the skillet tightly with a lid, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
  5. Remove from heat and let the rice stand, covered, for 5 minutes. Fluff with a fork. Stir in lime juice. Garnish with fresh cilantro, if desired.