Heat oil in a large skillet or saucepan over medium heat.
Add the rice and sauté for 3-5 minutes, stirring frequently, until lightly golden.
Add chopped onion and cook until softened (about 2 minutes). Stir in garlic and cook for 30 seconds until fragrant.
Pour in chicken broth, tomato sauce. Stir in cumin, chili powder, salt, and pepper. Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 15-18 minutes (until the liquid is absorbed and rice is tender). Fluff with a fork and garnish with fresh cilantro before serving.
5. Cilantro Lime Rice
Ingredients:
2 tablespoons extra virgin olive oil
1 1/2 cups white rice
1 clove garlic, minced
2 1/4 cups water
1 teaspoon salt
Finely grated zest of one lime
3 tablespoons lime juice
1 cup lightly packed chopped cilantro
Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
Add the garlic and cook a minute more.
Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.
Fluff the rice with a fork.
Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.
Serve with chicken, steak, shrimp, Mexican or Asian food.
6. Rice Pilaf
Ingredients (4–6 servings):
2 cups basmati rice (or long-grain rice)
3 tbsp butter or ghee
1 small onion, finely chopped
2 cloves garlic, minced
3 ½ cups chicken
1 bay leaf
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp allspice (optional)
Salt & black pepper to taste
½ cup slivered almonds or pine nuts, toasted
2 tbsp fresh parsley, chopped
Instructions:
see next page
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