Ingredients
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1 (14-ounce) can diced tomatoes
- 1 cup long-grain white rice
- 2 cups chicken broth
- Salt and pepper to taste
Directions
- Heat oil in a large skillet over medium heat.
- Add onion and garlic and cook, stirring occasionally, until onion is softened, about 5 minutes.
- Add chili powder, cumin, oregano, paprika, and red pepper flakes, and cook, stirring, until fragrant, about 1 minute.
- Add tomatoes, rice, and chicken broth, and season with salt and pepper. Bring to a boil.
- Reduce heat to low and simmer, covered, until rice is tender, about 20 minutes. Remove from heat and let sit, covered, for 5 minutes before serving.
Interesting Facts
- This dish is a classic Mexican and Spanish side dish and is often served with grilled meats and other dishes.
- It can also be served as a stand-alone meal, with a salad and some crusty bread.
- The dish is quick and easy to make and is a great way to use up leftover rice.
- Adding some fresh herbs and vegetables, such as peppers, corn, and peas, to the dish will add an extra layer of flavor and texture.
