Tomato Sauce Rice with Cumin, Garlic and Fresh Cilantro
A small batch of long-grain white rice toasted in oil and cooked with canned tomato sauce, broth, cumin, garlic, and cilantro.
Ingredients
Rice
- 3 tablespoons neutral oil
- 1 cup dry long-grain white rice Not instant or brown rice
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 1/2 cup plain canned tomato sauce
- 14 fluid ounces low-sodium chicken broth 1 3/4 cups
- 1/4 teaspoon fine salt Plus more after cooking if needed
- 3 tablespoons chopped cilantro
- up to 1/4 cup additional hot water Only if rice remains firm after liquid is absorbed
Instructions
- Heat oil in a 2–3-quart lidded saucepan. Stir the dry white rice for 4–6 minutes, stopping at light golden color.
- Add minced garlic and cumin for 30 seconds. Carefully stir in tomato sauce, broth, and the initial salt.
- Bring to a gentle simmer, cover, and lower the heat. Cook roughly 18–22 minutes until the grains are tender.
- If firm grains remain in a dry pan, add reserved hot water by the tablespoon, no more than ¼ cup total, and continue briefly under the lid.
- Take off the burner and rest covered 10 minutes. Fluff, fold in cilantro, taste salt, and portion into 4 side servings.
Notes
Use dry long-grain white rice and 14 fluid ounces broth, which equals 1¾ cups. Additional water is conditional. Cool leftovers promptly in a shallow container and reheat to 165°F.