1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1/2 red bell pepper, diced
1 small jalapeno, seeded and finely diced
1 cup long grain white rice
1/2 teaspoon cumin
salt, to taste
8 ounces tomato sauce
1 cup vegetable or chicken broth
2 tablespoons finely chopped cilantro, for garnish


1.Thoroughly wash and drain the rice with a fine mesh sieve.
2.Heat the oil in a large saucepan over medium-hight heat. Add the onions, garlic, bell pepper, and jalapeno and saute for 1-2 minutes, or until the onions become translucent.
3.Add the rice and saute until it's lightly toasted and golden brown, about 2 minutes.
4.Add in the cumin, salt, tomato sauce and chicken broth, then stir everything together.
5.Bring the mixture to a boil, cover, reduce the heat to low and simmer until rice is cooked all the way through, about 15 minutes.
6.Remove the rice from the heat and use a fork to fluff it up
7.Garnish with chopped cilantro and serve immediately.

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