Ingredients
▢2 cups long grain white rice
▢1 tablespoon olive oil
▢2 teaspoons onion powder
▢1 teaspoon garlic powder
▢1 teaspoon smoked paprika
▢1 teaspoon cumin
▢1 teaspoon tomato bouillon
▢2 tablespoons tomato paste
▢4 cups chicken broth
▢Salt to taste
▢Cilantro for garnish.
Instructions
Add the olive oil to a deep skillet over medium heat and heat until shimmering. Add the rice and cook for 3-4 minutes, stirring often, until rice starts to look slightly toasted on the edges.
Add the onion powder, garlic powder, paprika, cumin, tomato bouillon, and tomato paste. Stir to combine and cook for 1 minute more.
Pour in the chicken broth and bring to a boil. Reduce heat to a simmer, cover the pan, and cook for 15 minutes over medium-low heat.
After 15 minutes, turn off the heat and leave the pan covered on the stove for 10 minutes.
Remove the lid and fluff the rice with a fork. Taste and season with salt, if needed.
Tips & Notes:
Be sure to use regular long grain rice and not Minute rice. Minute rice is parcooked and will not work in this recipe.
Tomato bouillon can be difficult to find in store. We usually purchase from Amazon. It’s a big flavor bomb, adding loads of bright tomato flavor. It does have MSG so you may choose not to use it if you avoid this ingredient. We’ve done our own research and are very comfortable using MSG, but it’s a personal choice.
The bouillon and broth can be a bit salty (use low sodium broth, if concerned), so you may not need additional salt at the end. Taste before salting.
Nutrition Information:
Calories: 199kcal (10%)| Carbohydrates: 39g (13%)| Protein: 4g (8%)| Fat: 2g (3%)| Saturated Fat: 0.4g (3%)| Polyunsaturated Fat: 0.3g| Monounsaturated Fat: 1g| Cholesterol: 2mg (1%)| Sodium: 471mg (20%)| Potassium: 134mg (4%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 190IU (4%)| Vitamin C: 1mg (1%)| Calcium: 24mg (2%)| Iron: 1mg (6%)
