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

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