Ingredients:

  • 2 cups Long-Grain White Rice, rinsed
  • 3 Tbsp Olive Oil (or neutral oil)
  • 1/2 medium Yellow Onion, diced fine
  • 3 cloves Garlic, minced
  • 2 Tbsp Tomato Purée (or paste)
  • 1/2 cup Canned Diced Tomatoes (optional, drained well)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 4 cups Chicken or Vegetable Stock, hot
  • 1 tsp Kosher Salt
  • 1/4 tsp Black Pepper, freshly ground
  • 1/4 cup Fresh Coriander (Cilantro), chopped
  • 2-3 Lime Wedges (for serving)

Instructions:

  1. Rinse the Rice: Place the long-grain rice in a fine-mesh sieve and rinse under cold running water until the water runs completely clear. Set aside to drain thoroughly.
  2. Sauté Aromatics: Heat the olive oil in the heavy-bottomed pot over medium heat. Add the diced onion and sauté gently until translucent and softened, about 5–7 minutes. Add the minced garlic and cook for 1 minute until fragrant—do not let it burn.
  3. Toast the Rice (The Key Step): Add the drained, rinsed rice to the pot with the aromatics. Turn the heat up slightly to medium-high. Stir the rice constantly for 3–5 minutes until the grains are translucent around the edges and have turned a very light golden brown.
  4. Add Base and Spices: Stir in the tomato purée, smoked paprika, cumin, and oregano. Cook for 1 minute, stirring constantly, allowing the spices to 'bloom' in the oil. If using, stir in the diced tomatoes now.
  5. Add Hot Liquid: Pour in the hot stock and add the salt and pepper. Stir once or twice to combine everything thoroughly. Bring the liquid to a rapid, rolling boil.
  6. Cover and Simmer: As soon as it boils, reduce the heat immediately to the lowest possible setting. Cover the pot tightly with the lid. Simmer gently for exactly 20 minutes. Do not lift the lid during this stage.
  7. Rest: Remove the pot completely from the heat source (leave the lid on!). Allow the rice to rest undisturbed for a further 10 minutes. This ensures the remaining moisture is absorbed and the grains firm up.
  8. Fluff and Serve: Remove the lid. Use a fork to gently fluff the rice from bottom to top. Stir in the chopped coriander and serve immediately with fresh lime wedges.