Ingredients
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1 1/2 cup white rice (Basmati or long grain)
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1 1/2 cups chicken or vegetable broth
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1 1/2 cups water
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2 tablespoons olive oil
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1/2 yellow onion, finely chopped
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3 cloves garlic, finely chopped
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2 heaping tablespoons tomato paste
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1/2 teaspoon chili powder
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1/2 teaspoon cumin powder
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salt and pepper, about 1 teaspoon each
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1/2 lime, juiced
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1/4 cup fresh cilantro, chopped
Directions
1
Done
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Add olive oil and onions into a medium sauce pan over medium heat, and cook until translucent, about 4-5 minutes. |
2
Done
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Add garlic and cook for another minute until fragrant. |
3
Done
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Add the tomato paste and rice, stir together well and then add the chili, cumin, salt and pepper. Stir for about 1-2 minutes. |
4
Done
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Add the broth and water, and cook for about 15 minutes until liquid has evaporated and there are holes forming in the rice. |
5
Done
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Remove from hot burner, onto another one, cover for about 5-8 minutes. |
6
Done
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Using a fork, gently fluff the rice and add juice of 1/2 lime. Taste and adjust salt and pepper as necessary. |
7
Done
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to serveSprinkle in the cilantro and place in bowl or large serving plate either warm or at room temperature. |