Tomato sauce, red bell pepper, and the perfect combo of spices elevate ordinary white rice to a restaurant-worthy side. (It pair perfectly with our chicken fajitas!) Don’t skip toasting the rice! It adds a ton of flavor.
INGREDIENTS
2 tbsp. extra-virgin olive oil
1/4 medium onion, finely chopped
1/2 red bell pepper, finely chopped
2 c. long grain white rice
2 c. low-sodium chicken broth
1 c. tomato sauce
Juice of 1/2 lemon
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1 tbsp. freshly chopped cilantro, for garnish
DIRECTIONS
1. In a medium saucepan over medium heat, heat oil. Add onion and pepper and cook until softened slightly, 3 to 4 minutes. Add rice and cook, stirring frequently, until toasted, 2 to 3 minutes. Stir in chicken broth, tomato puree, lemon juice, chili powder, garlic powder, oregano, and cumin. Season liberally with salt and pepper.
2. Increase heat to high and bring to a boil, then reduce to a simmer and cover. Cook until all liquid is absorbed, 15 to 18 minutes.
3. Remove from heat and let rest for 3 to 4 minutes, then remove lid and fluff rice with a fork. Top with cilantro and serve immediately.
- 2 tbsp. extra virgin olive oil
- 1/4 medium onion finely chopped
- 1/2 red bell pepper finely chopped
- 2 c. long grain white rice
- 2 c. Low Sodium Chicken Broth
- 1 c. tomato sauce
- Juice of 1/2 lemon
- 1 tsp. Chili Powder
- 1 tsp. Garlic Powder
- 1 tsp. Dried Oregano
- 1/2 tsp. ground cumin
- kosher salt
- Freshly ground black pepper
- 1 tbsp. freshly chopped cilantro, for garnish
