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

• 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.