25 minutes
A flavorful rice pilaf made with tomatoes, cilantro, and a rich blend of spices.
tablespoons
Small Onion, finely diced
each
Long-grain Rice, rinsed and drained
cups
Garlic Clove, finely chopped
each
Small Tomato, peeled, seeded, and finely chopped
each
teaspoons
Cilantro, coarsely chopped
tablespoons
cups
1. Cook Onion
Heat the olive oil in a heavy-bottomed pot over medium heat. Add the finely diced onion and cook until it turns translucent, about 5 minutes.
2. Toast Rice
Stir in the rinsed and drained long-grain rice. Cook for about 5 minutes, stirring frequently, until the rice is lightly browned and aromatic.
3. Add Garlic, Tomato, Salt, and Cilantro
Add the finely chopped garlic, peeled and chopped tomato, salt, and coarsely chopped cilantro to the pot. Stir together and cook for another 1 to 2 minutes.
4. Cook Rice
Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover the pot tightly, and cook until the liquid is absorbed and the rice is tender, about 15 minutes.
5. Rest and Fluff Rice
Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff the rice with a fork before serving.
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