Ingredients

• saute

  • 1/4 cup high temp oil

  • 2 cups long grain white rice, rinsed

  • 1 onion, finely chopped

  • 1 garlic clove, minced

  • 1 1/2 tbsp tomato paste (or diced tomatoes)

  • green chili, chopped (optional)

• simmer

  • 4 cups water or broth (for stove, adjust for type of rice)

  • 2 cups water or broth (for pressure cooker, adjust for type of rice)

  • 1 tsp ground cumin

  • 1/2 tsp oregano

  • 1 tbsp ground chili

  • bay leaf (optional)

  • 1 tsp kosher salt

Directions

1. Heat the oil over medium-high heat. When hot, add the rice and cook, stirring, until lightly browned.

2. Add the onion and cook, stirring frequently, until the onion softens, approx 3 mins.

3. Add the garlic, tomato paste, chiles, and cook for one more minute. (If using diced tomatoes then add them in the next step.)

4. Add the water (or broth). Adjust the amount of water based on the directions for the rice you're using. Add cumin, oregano, chili, bay leaf (optional), and salt.

5. If cooking on the stove, simmer until the rice is is cooked and the liquid is absorbed (see instructions for the rice), then remove from heat and let steam (covered for 10 minutes). If cooking in a pressure cooker, cook for 4 minutes on high with a 10 minute natural release.

Notes

• Yield: XXX

• Toasting the rice in oil helps prevent it from sticking together after it's cooked. If the rice is very sticky after cooking then not enough oil was used or the browning temperature was too low.

• If using brown rice (instead of white) then increase the pressure cooking time to 23 minutes.

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