Ingredients

• 1 ½ cups long-grain white rice like Jasmine rice or basmati rice
• 3 tablespoon olive oil
• ½ cup yellow onion or white onion, diced
• ½ red bell pepper diced
• 3 cloves garlic minced
• 8-ounce tomato sauce
• 14-ounce can crushed tomato, not drained
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon pepper
• 1 teaspoon salt
• 2 cups chicken broth
• ¼ cup cilantro for garnish

Instructions

1. Place a large skillet or pan with a tight-fitting lid over medium heat and warm the olive oil.
2. Add the diced onion, red bell pepper, and rice to the pan.
3. Cook, stirring frequently, until the rice turns lightly golden and the vegetables soften. This step helps build flavor, so keep an eye on it to prevent burning.
4. Stir in the minced garlic and cook briefly, just until fragrant.
5. Add the tomato sauce, crushed tomatoes, cumin, paprika, pepper, and salt. Pour in the chicken broth.
6. Mix everything thoroughly to combine.
7. Bring the mixture to a boil, then cover the pan, lower the heat, and let it simmer for 20–23 minutes, or until the rice is fully cooked and the liquid has been absorbed.
8. Remove the pan from the heat and keep it covered for 10 minutes to allow the rice to steam.
9. Fluff the rice gently using a fork or silicone spatula.
10. Finish with fresh cilantro before serving. Serve warm alongside your favorite Mexican-style dishes.

• Always check your rice package for liquid ratios. For long-grain white rice, the standard ratio is 1 cup rice to 2 cups liquid.
• Toasting the rice in oil with onion and bell pepper adds depth of flavor—don’t skip this step. Stir often to keep the rice from scorching.
• If you prefer to rinse your rice, wash it 2–3 times until the water runs clear. Drain thoroughly and shake off excess moisture before toasting to avoid mushy rice.
• For extra heat, add cayenne pepper or chili powder along with the paprika.