Ingredients
Scale
- 2 cups long-grain rice, rinsed and drained
- ¼ cup oil (Avocado oil, grapeseed, or olive oil)
- 8 oz tomato sauce (organic)
- 1 ½ teaspoons kosher salt
- 1-2 cloves garlic, minced
- ½ teaspoon cumin
- ½ teaspoon onion powder
- 4 cups broth (vegetable or chicken)
- fresh cilantro, chopped (optional)
- lime, for squeezing on top (optional)
Instructions
- Rinse the rice in a fine strainer and let it drain.
- Heat the oil over medium heat in a large frying pan. Add the drained rice, stirring until it is browned.
- Once the rice is browned, push it to one side of the pan and sauté the minced garlic for about 1 minute.
- Add the tomato sauce, cumin, kosher salt, onion powder, and stir to combine.
- Pour in the broth and bring everything to a simmer.
- Cover the pan and simmer on low heat for 30-40 minutes or until all the liquid is absorbed. Fluff the rice with a fork before serving.
- Cool completely and store any leftovers in quart-sized freezer bags or airtight containers. It keeps well for up to 5 days in the fridge and 3 months in the freezer. To reheat, microwave on high for 2-3 minutes or heat in a covered pot on low with a little water.
Notes
For a more intense flavor, consider adding diced bell peppers or spicy peppers during the sautéing process.
Adjust the seasoning according to taste; you can add additional herbs if desired.
Fresh cilantro and a squeeze of lime add a delightful freshness to the dish.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.