Ingredients
- 1 cup long-grain white rice
- 1 1/2 tablespoons olive oil
- 1 medium onion diced
- 1 clove garlic minced
- 2 cups vegetable broth
- 1/4 cup tomato sauce
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt to taste
- Juice from 1 lime plus lime wedges for serving
- 2 tablespoons fresh cilantro chopped, optional
Instructions
- Rinse the rice in cold water until the water runs clear. In a large pan, heat the olive oil over medium heat, then add the diced onion and minced garlic. Sauté until they soften, around 3-4 minutes .
- Add the rinsed rice to the pan and toast lightly until fragrant, about 2 minutes. Stir in the vegetable broth, tomato sauce, ground cumin, chili powder, and salt.
- Bring the mixture to a boil. Cover the pan, lower the heat, and allow it to simmer until the liquid is absorbed and the rice becomes tender, about 17-20 minutes.
- Remove the pan from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and gently mix in lime juice.
- Transfer rice to a serving dish, garnish with cilantro and lime wedges, if preferred. Serve warm.
