====== Spanish Rice ======

===== Ingredients =====

Ingredients

  * 1 cup long-grain white rice
  * 2 tbsp oil or lard
  * ¼ cup onion, finely diced
  * 1 clove garlic, minced
  * 2 tbsp tomato paste or ½ cup tomato sauce
  * 2 cups chicken broth (hot)
  * ½ tsp kosher salt (adjust to taste)
  * ¼ tsp ground cumin
  * Optional: pinch of oregano or chili powder

===== Instructions =====

  - Rinse the rice until water runs mostly clear. Drain well.
  - Heat oil in a saucepan over medium.
  - Add rice and cook, stirring constantly, until grains turn light golden (3–5 min). This step matters—don’t rush it.
  - Add onion and cook 1–2 minutes until softened.
  - Add garlic and stir 30 seconds.
  - Stir in tomato paste/sauce and cumin; cook 1 minute until brick-red.
  - Add hot broth and salt. Stir once.
  - Bring to a gentle boil, cover, reduce to low, and cook 15 minutes.
  - Remove from heat and rest 5 minutes, covered.
  - Fluff with a fork.