Ingredients
Scale
- 2 Tablespoons avocado or olive oil
- 1 cup basmati or other long-grain rice
- 2 – 3 cloves garlic, peeled & chopped
- 1/4 of a medium onion, peeled & chopped
- 2 cups water or no-salt chicken broth
- 1 teaspoon tomato chicken bouillon (or 1 cube)
- 1/3 cup tomato sauce
- 1/4 teaspoon salt
- 1/4 teaspoon smoked paprika
- A pinch of cumin
- 1 Tablespoon salsa
Instructions
- In a medium saucepan, heat the oil over medium heat. Stir in the rice and cook until it’s starting to brown and smells toasty, stirring frequently. Add the garlic and onion and continue to stir until the onion is soft and translucent.
- Add the water or broth, tomato chicken bouillon, tomato sauce, salt, seasonings and salsa. Bring to a boil, then cover and cook on low heat for 20 minutes, uncovering to give it a quick stir half way through, then cover and continue cooking until the rice is nice and soft and fluffy.
- Remove from heat, fluff with a fork and enjoy!
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/
© Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Calories: 130
- Sodium: 391 mg
- Fat: 1.1 g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2.7g
Keywords: Mexican, Rice, Gluten Free, Authentic