Servings 6 servings
Ingredients
- 3 Tablespoons vegetable oil
- 1 1/2 cups uncooked long-grain rice
- 1 1/2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1/2 cup small diced yellow onion
- 3 cups chicken stock
- 1/2 cup tomato sauce
Instructions
- Add the oil to a medium saucepan set over medium heat. Once the oil is hot, add the rice, garlic powder, cumin, onions and 1/2 teaspoon kosher salt. Cook, stirring, until the onions are translucent and the rice is toasted lightly, about 5 minutes.
- Stir in the tomato sauce and chicken stock. Bring the mixture to a boil, stir it once, then reduce it to a simmer and cover the saucepan with a well-fitting lid.
- Cook until the rice is tender, 13 to 15 minutes. Fluff with a fork then serve.
Notes
- For brown rice: Add an extra 1/2 cup of broth or stock and plan for a longer simmer—around 35–40 minutes. I recommend peeking once or twice toward the end to make sure you don’t run out of liquid. If the liquid looks mostly absorbed but the rice isn’t tender yet, add a splash more broth or water (about 1/4 cup at a time), cover and keep simmering until the rice is perfectly tender.
- I kept this recipe simple with just diced onion, but feel free to add small diced carrots or peas if you like. Stir them in during the last 5 minutes of cooking so they stay tender but still a little firm.
- To store: Let any leftover rice cool completely, then store it in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave with a splash of water or chicken broth to bring it back to life.
- To freeze: Portion it into freezer bags or containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat as needed.
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