15 April, 2025
Heat oil in a large pan or pot over medium heat. Add the rice and sauté for 4–5 minutes, stirring often. Stir in the onion, garlic, and cook for 2 minutes.
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Pour in the tomato sauce and stir well to coat the rice. Add broth, cumin, chili powder, and salt. Stir to combine.
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Bring to a boil, then reduce heat to low. Cover and simmer for about 18–20 minutes, until rice is tender and liquid is absorbed.
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In the last 5 minutes of cooking, add peas, corn, or black beans if desired. Don’t stir too much—just scatter them and cover again.
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Turn off the heat and let it sit, covered, for 5 more minutes. Fluff with a fork, garnish with cilantro and a squeeze of lime.
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