This classic side dish delivers vibrant color, deep savory flavor, and fluffy, separate grains every single time. Toasting the rice before simmering unlocks an irresistible nutty aroma that elevates the entire dish beyond basic boiled rice.
Prep & Cook Time
Prep: 5 minutes
Cook: 25 minutes
Rest: 10 minutes
Yield: 4–6 servings
Ingredients
Long-grain white rice: 1 cup, thoroughly rinsed and drained
Vegetable or neutral oil: 2 tablespoons
Canned diced tomatoes: 1 cup (with juices) or 2 medium fresh tomatoes, finely chopped
Low-sodium chicken or vegetable broth: 1 ¾ cups
Yellow onion: ½ small, finely minced
Garlic: 2 cloves, minced
Tomato paste: 1 tablespoon
Ground cumin: ½ teaspoon
Toasted cumin seeds: ½ teaspoon (optional, for finish)
Kosher salt: 1 teaspoon (adjust to taste)
Fresh cilantro: 2 tablespoons, roughly chopped for garnish
Instructions
Rinse the grains: Place the rice in a fine-mesh sieve and rinse under cool water until the liquid runs completely clear. Shake off excess moisture and let dry for 2 minutes. Removing the exterior starch keeps the grains fluffy instead of mushy.
Toast the rice: Heat the oil in a wide skillet or saucepan over medium heat. Add the rice and cook, stirring frequently, until the grains turn lightly golden and smell toasted (about 4–6 minutes).
Bloom the aromatics: Stir in the minced onion and cook for 2 minutes until translucent. Add the garlic, tomato paste, and ground cumin, stirring constantly for about 60 seconds until fragrant.
Simmer: Pour in the broth, diced tomatoes with their juices, and salt. Bring the mixture to a rolling boil, then give it one gentle stir. Immediately cover with a tight-fitting lid and reduce the heat to low.
Steam undisturbed: Cook undisturbed for 18–20 minutes. Do not remove the lid during this time, as trapped steam is essential for even cooking.
Rest and fluff: Remove the skillet from heat and let it rest, lid on, for 10 minutes. Uncover, gently fluff the grains with a fork, and fold in the fresh cilantro and toasted cumin seeds before serving.