Ingredients
2 cups long-grain white rice
3 tbsp vegetable oil
1/2 medium white onion, finely chopped
1 clove garlic, minced
4 medium tomatoes, blended to make a puree
3 cups chicken broth
1 medium carrot, peeled and diced (optional)
1/2 cup peas, fresh or frozen (optional)
1/4 cup corn, fresh or frozen (optional)
1/2 tsp salt (or to taste)
1/4 tsp ground cumin (optional)
Directions
1. Rinse the rice under cold water until the water runs clear. Drain well and set aside.
2. Heat the vegetable oil in a large skillet or saucepan over medium heat.
3. Add the rice to the skillet and cook, stirring frequently, until the rice is golden brown, about 7-10 minutes.
4. Add the finely chopped onion to the skillet and cook until it is soft and translucent, about 2-3 minutes.
5. Stir in the minced garlic and cook for another 30 seconds until fragrant.
6. Add the tomato puree to the skillet and cook for about 3-4 minutes until it thickens slightly.
7. Pour in the chicken broth and stir well to combine.
8. Add the diced carrot, peas, corn, salt, and ground cumin (if using) to the skillet. Stir to combine.
9. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
10. Remove the skillet from heat and let it sit, covered, for an additional 5 minutes.
11. Fluff the rice with a fork and serve.