Ingredients:

  • 1 cup (185g) long-grain white rice (uncooked)
  • 1 tbsp (15ml) olive oil
  • 1/2 cup (75g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) ground cumin
  • 1/4 tsp (1.5g) smoked paprika
  • 2 cups (475ml) low-sodium chicken broth
  • 1/2 cup (120ml) tomato sauce (no salt added)
  • 1/2 tsp (3g) salt
  • 1 tbsp (15ml) fresh lime juice
  • 2 tbsp (8g) fresh cilantro, chopped

Instructions:

  1. Heat olive oil over medium heat in a 12 inch deep skillet or medium saucepan.
  2. Add the uncooked rice and stir constantly for 3-5 minutes until the grains turn golden brown and smell nutty. Note: This prevents the rice from becoming mushy.
  3. Stir in diced onion and cook until softened (about 2 minutes).
  4. Add minced garlic, cumin, and paprika; cook for 30 seconds until fragrant. Note: Don't let the garlic brown too much or it will taste bitter.
  5. Pour in the low sodium chicken broth and tomato sauce.
  6. Stir once to combine and bring to a gentle boil.
  7. Reduce heat to low, cover with a tight fitting lid, and simmer undisturbed for 15-18 minutes. Note: Do NOT lift the lid to check on it!
  8. Remove the pan from the heat and let it sit, covered, for an additional 5 minutes.
  9. Remove the lid, drizzle with fresh lime juice, and gently fluff with a fork.
  10. Garnish with chopped cilantro.