|OMG this rice was so freakin’ good and easy to make.|
|I almost just wanted to eat this alone.|
Adapted from allrecipes.com
- 3 Tbsp canola oil
- 1 cup uncooked long-grain rice
- 1/2 tsp ground cumin
- 1/4 tsp ground ancho chile pepper
- 1/2 cup petite diced tomatoes
- 1/2 Tbsp tomato paste
- 2 cups chicken broth
*Wash rice in a fine mesh strainer, for 1-2 minutes or until water runs clear, to remove as much starch as possible. This will help avoid the rice from sticking and make it nice and fluffy.
*Heat oil in a large saucepan over low-medium heat for 2-3 minutes or until hot. You can test this by throwing in a few rice grains to see if they sizzle. If they sizzle, the oil is ready and you can throw in the rest of the rice.
*Cook 5-6 minutes stirring constantly, or until rice is translucent and a light golden brown.
*Add in spices and continue to cook for an additional minute, stirring constantly to combine.
*Mix in tomatoes, tomato paste and chicken broth.
*Bring to a boil and simmer with the cover lid on for 20 minutes.
*After 20 minutes, stir the rice well and cook for an additional 5 minutes uncovered or until liquid has absorbed.
*Stir in chopped cilantro if desired.
Note: I used canned petite diced tomatoes that had garlic in them and that is why I omitted it. I would add 2 cloves of garlic, diced, if your tomatoes do not have it. Also, I know it is not traditional, but I added ancho chile pepper because I like the sweetness and heat it provides. Feel free to omit this. Lastly, I found that the rice was perfectly seasoned without salt so I did not add any. And trust me, if you know me, I would never say not to add salt but I truly did not miss the salt in this recipe.