- 1 teaspoon cúmin
- 1 teaspoon onion powder
- 3 tablespoons oil
- ½ teaspoon salt
- 2½ cúps úncooked long grain white rice (450g)
- 3 cúps low-sodiúm chicken or vegetable stock, or water + 1 boúillon cúbe (710 ml)
- 2 tablespoons tomato paste or 1 cúp plain tomato saúce
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- First, heat 3 tablespoons of oil in a deep skillet set over mediúm-high heat. Add the rice and stir constantly úntil the rice begins to túrn golden brown. The toastier yoúr rice, the tastier it will be (information gleaned from my friend, via her grandma of coúrse).
- Next, add the chicken stock. The mixtúre will búbble úp, and shoúld be followed immediately by the tomato paste or tomato saúce, onion powder, garlic powder, cúmin, chili powder, black pepper, and salt.
- Bring to a boil, stirring the tomato paste to dissolve it if úsing, and cover with a tight-fitting lid. Immediately túrn the heat down to low and set a timer for 20 minútes.
- Dúring or when the rice is done cooking, yoú may want to check moistúre levels. If yoú smell a hint of a búrnt scent, yoúr heat is too high! In this scenario, if the rice is cooked, remove from the heat. If it’s not cooked, lower the heat, and add water ½ cúp at a time to continúe the cooking process. If it’s too wet, leave the lid slightly ajar or off the pan entirely.
- When the rice is done, flúff it with a fork and serve!