Ingredients
1¾cupswater,warm, or unsalted chicken broth, plus 2 tbsp
1roma tomato,(heaping ⅓ cup) medium, minced
2½tspCaldo de Tomate
½tsponion powder
¼tspchili powder
¼tspblack pepper,freshly ground
1tbspolive oil,or vegetable oil
1cupwhite rice,long grain, uncooked
1garlic clove,(1½ tsp) large, minced
Preparation
Whisk together warm water, minced tomato, Caldo de Tomate, onion powder, chili powder, and black pepper. Set aside.
Heat olive oil in a medium non-stick saucepan over medium heat. Add rice and saute until opaque and lightly golden for about 2 to 3 minutes. Add garlic and saute for 30 seconds longer.
Pour water mixture in. Stir once to level out rice (water should simmer right away if not bring it up to a simmer).
Reduce heat to low, cover and simmer for about 20 minutes until liquid has been absorbed.
Remove from heat, fluff rice with a fork. Cover with lid and allow to rest 5 minutes off heat.
Serve warm.
