1 cup of long grain white rice- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup tomato puree (or salsa, or a half a tin of cherry tomatoes, see which one is your fave 🙂 )
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/8 cup oil
- 2 cups stock (no-chicken stock is the best)
Sauté the onion and garlic in the oil. Add the rice, cumin, and chili powder and cook until clear. Then, add stock and tomato puree, cover and simmer until the liquid is gone on low heat (about 20min).