Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small yellow onion, finely chopped (about ½ cup / 75g)
  • 2 cloves garlic, minced (about 1 teaspoon / 5g)
  • 1 cup long-grain white rice, rinsed (about 180g / 6.5oz)
  • 2 cups chicken broth (or vegetable broth) (475 ml / 16 fl oz)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 teaspoon chili powder (5 ml)
  • ½ teaspoon ground cumin (2.5 ml)
  • ½ teaspoon salt (2.5 ml), or to taste
  • ¼ teaspoon black pepper (1 ml), or to taste
  • Optional garnish: chopped fresh cilantro

Instructions:

  1. Heat the olive oil in the saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
  2. Add the rinsed rice to the saucepan and cook, stirring constantly, until the rice is lightly toasted and fragrant, about 3-4 minutes.
  3. Pour in the chicken broth and diced tomatoes (with their juice). Stir in the chili powder, cumin, salt, and pepper.
  4. Bring the mixture to a boil, then reduce the 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 and garnish with chopped cilantro (if using). Serve immediately.