Ingredients:

  • 1 cup long-grain white rice (200g)
  • 2 tablespoons vegetable oil (30ml)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium tomato, diced (or 1/2 cup canned diced tomatoes)
  • 2 cups vegetable broth or water (480ml)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt to taste
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Rinse the rice under cold water until the water runs clear to remove excess starch.
  2. Heat vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  3. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Add the rinsed rice to the saucepan, stirring to coat in oil. Cook for 2-3 minutes until rice is slightly toasted.
  5. Stir in the diced tomato, cumin, chili powder, and salt.
  6. Pour in the vegetable broth or water, bringing the mixture to a boil.
  7. Reduce heat to low, cover with a lid, and simmer for 20 minutes until rice absorbs liquid and is tender.
  8. Remove from heat, let rest covered for 5 minutes. Fluff with a fork, garnish with fresh cilantro if desired, and serve.