🛒Ingredients
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14.5 ounces) diced tomatoes, with juice
- 1 1/2 cups vegetable broth
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
🔧Kitchen Tools Needed
- Large saucepan
- Cutting board
- Chef's knife
- Measuring cups
- Measuring spoons
- Wooden spoon
📝Instructions
- 1
Rinse the rice under cold water until the water runs clear; drain well.
- 2
In a large saucepan, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- 3
Add garlic and red bell pepper to the pan, cooking for another 2 minutes until fragrant.
- 4
Stir in the cumin, smoked paprika, and cayenne pepper, cooking for 1 minute to release the spices' aroma.
- 5
Add the rinsed rice to the pan, stirring to coat the grains with the oil and spices.
- 6
Pour in the diced tomatoes with their juice and the vegetable broth. Stir well to combine.
- 7
Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low.
- 8
Cover the saucepan with a lid and simmer for 18-20 minutes, or until the rice is tender and has absorbed the liquid.
- 9
Once cooked, remove from heat and let sit, covered, for 5 minutes.
- 10
Fluff the rice with a fork, then stir in the chopped cilantro and lime juice.
- 11
Serve warm, garnished with additional cilantro if desired.
🥗Nutrition Information
⚡Calories per serving: 210
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but you will need to adjust the cooking time and liquid quantity as brown rice takes longer to cook.
How can I add more protein to this dish?
You can add cooked chickpeas or black beans to increase the protein content of the dish. Stir them in during the last few minutes of cooking.
