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.