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Ingredients

  • 3 tablespoons vegetable oil
  • 1 cup long grain rice, uncooked
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 cup tomato sauce
  • 14 ounces (1 3/4 cups) chicken broth (see notes)
  • 1 Jalapeno (optional)

Directions

  1. Wash rice and drain. Repeat until rice water is clear (about 3-5 times)
  2. Put oil into a large saucepan and heat over medium heat.
  3. Put washed rice into pan and stir constantly for 5-7 minutes until it turns a light gold in colour.
  4. Add the salt, garlic and cumin and continue to stir until fragrant (acout 30 seconds)
  5. Add tomato sauce and chicken broth and heat to a full boil.
  6. Add the optional jalapeno at this point (whole not cut)
  7. Cover with a lid and reduce heat to low for 20-25 minutes (Do not life the cover while rice is cooking
  8. Remove from heat and let rice rest for about 5 minutes still covered.
  9. Remove lid and jalapeno and fluff the rice with a fork

Notes:
You can use just water instead of chicken broth or water plus 1 teaspoon chicken boullion.
If rice is still crunchy, add 2-3 tablespoons of hot broth over the rice, cover, and steam for 5 more minutes.
If rice is wet or clumpy, uncover and let it rest a few extra minutes before fluffing.

Enjoy

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