Ingredients
Scale
- 2 cups long grain white rice
- 1 tablespoon olive oil
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon tomato bouillon
- 2 tablespoons tomato paste
- 4 cups chicken broth
- Salt (to taste)
- Cilantro (for garnish)
Instructions
- Heat the olive oil in a deep skillet over medium heat. Add the rice and toast for 3-4 minutes until slightly golden.
- Stir in the onion powder, garlic powder, smoked paprika, cumin, tomato bouillon, and tomato paste. Cook for an additional minute.
- Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
- Remove from heat and let it sit covered for another 10 minutes.
- Fluff the rice with a fork and season with salt as needed. Serve garnished with chopped cilantro.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg