Ingredients
Ingredients
- 2 Tbsp Olive Oil
- 1 1/2 Cups Long-Grain Rice (or Brown Rice)
- 1/2 Small Onion - Diced
- 2 Cloves Garlic - Minced
- 2 Tbsp Tomato Paste
- 1 Medium Tomato - Diced
- 2 3/4 Cups Chicken Broth
- 1 Tsp Chili Powder
- 1 Tsp Ground Cumin
- 1/2 Tsp Mild Smoked Spanish Paprika
- 1/2 Tsp Dried Oregano
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/4 Cup Cilantro leaf - Chopped
- 1 Small Lime - Fresh Squeezed
Directions
Directions
- Heat the olive oil in a large skillet or saucepan over medium heat.
- Add the rice and cook for 5–7 minutes, stirring frequently, until lightly golden.
- Stir in the onion and cook for 2–3 minutes until softened.
- Add the garlic and tomato paste and cook for 1 minute.
- Stir in the diced tomatoes (or tomato sauce), chicken broth, chili powder, cumin, paprika, oregano, salt, and pepper.
- Bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for 18–20 minutes, or until the liquid is absorbed.
- Remove from the heat and let the rice rest, covered, for 5 minutes.
- Fluff with a fork and stir in the cilantro and lime juice, if using.
Tips:
- For extra flavor, substitute beef broth when serving with taco bowls.
- Add a small can of diced green chilies for a mild kick.
- Stir in corn and black beans after cooking to make it a complete side dish.
- Refrigerates well for up to 4 days, making it ideal for meal prep.
Ingredients
Ingredients
- 2 Tbsp Olive Oil
- 1 1/2 Cups Long-Grain Rice (or Brown Rice)
- 1/2 Small Onion - Diced
- 2 Cloves Garlic - Minced
- 2 Tbsp Tomato Paste
- 1 Medium Tomato - Diced
- 2 3/4 Cups Chicken Broth
- 1 Tsp Chili Powder
- 1 Tsp Ground Cumin
- 1/2 Tsp Mild Smoked Spanish Paprika
- 1/2 Tsp Dried Oregano
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/4 Cup Cilantro leaf - Chopped
- 1 Small Lime - Fresh Squeezed
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