Description
Long-grain rice toasted with onion and pepper, then simmered with tomatoes, broth, chili powder and cumin in one small saucepan. A side dish sized for two.
Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 1/2 cup long-grain white rice
- 1 garlic clove, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/2 cup canned diced tomatoes, with their juice
- 3/4 cup low-sodium chicken broth
- 1 tablespoon chopped fresh cilantro, for serving (optional)
Instructions
- Heat the oil in a small saucepan over medium heat. Add the onion and bell pepper and cook for about 4 minutes, stirring, until softened.
- Add the rice and garlic and cook for 2 minutes, stirring often, until the edges of the grains turn opaque and smell toasty.
- Stir in the chili powder, cumin and salt, then the tomatoes with their juice and the broth. Bring to a boil.
- Cover, reduce the heat to the lowest setting and simmer for 20 minutes without lifting the lid.
- Remove the pan from the heat and let it stand, still covered, for 5 minutes.
- Fluff the rice with a fork, taste for salt, sprinkle with cilantro and serve.
Notes
Equipment: small (1 1/2- to 2-quart) saucepan with a tight-fitting lid, wooden spoon, fork
- Rinse the rice only if the package recommends it; unrinsed rice toasts better.
- For more heat, add a pinch of cayenne or a little minced jalapeno with the onion.
- Water can replace the broth; add a little more salt.
- Brown rice needs more liquid and a much longer simmer, so it does not work with these amounts.
- Refrigerate leftovers in a covered container and eat them within 3 to 4 days.
- Reheat with a splash of water, covered, in the microwave or a small pan until steaming.
- Refrigerate cooked rice within 2 hours of cooking and reheat it to 165°F (FoodSafety.gov).
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 26 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex