Prep time: 10 minutes
Cook Time: 30-36 minutes
Serves: 4-6
Ingredients:
- 1 cup of rice
- 2 tablespoons vegetable oil
- 1 garlic clove, finely chopped
- 1/4 onion, finely chipped
- 2 cups chicken or vegetable broth
- 1 carrot, peeled and diced (optional)
- 1/2 cup peas (optional)
- 1 bay leaf (optional)
- Salt to taste
- Pepper to taste
Directions:
- Rinse the rice under cold water until clear.
- Heat oil in a saucepan over medium heat. Add rice and toast until golden brown.
- Add garlic and onion; cook until onion is translucent.
- Stir in tomato puree and cook for a few minutes.
- Pour in broth, peas, bay leaf, salt, and pepper. If using carrots and peas, add them at this stage.
- Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, until rice is tender and liquid is absorbed.
- Let sit, covered, for 5 minutes. Fluff with a fork before serving.
