Golden, fluffy, and a little savory, this is the rice that makes every plate feel complete. Toasting it in the pan first gives it a nutty base that steamed rice doesn't have.
Ingredients
- 800g (4 cups) long-grain white rice
- 1.2 L (5 cups) water
- 225g (8 oz) onion, small dice
- 4 tbsp garlic, minced
- 450g (3 cups) tomato, small dice
- salt and pepper, to taste
- canola oil
Instructions
- 1Heat a little oil in a wide pan over medium-high heat. Sauté onion and garlic until golden brown.
- 2Add the rice and stir. Toast for 2–3 minutes until it smells nutty and the edges start to color.
- 3Add water and diced tomato. Stir once.
- 4Bring to a boil, then reduce to the lowest setting. Cover tightly.
- 5Cook for 20 minutes without lifting the lid.
- 6Check that the rice is cooked through and the water is absorbed. Season with salt and pepper.
Cook's Note
Don't lift the lid during the 20-minute simmer. The steam on top is what cooks the upper layer, let it out and the top comes out dry. Set a timer and leave it alone.
Best Served With
Alongside any taco, enchilada, or grilled protein. Works as the base for a rice bowl.
Why This Recipe Works
Toasting the rice before adding liquid closes off the starch on the outside, which keeps each grain separate instead of clumping together. The tomato cooks into the rice and gives the whole batch a subtle, savory color.
Make It Yours
- Add a bouillon cube or a spoon of chicken base for more depth
- Stir in frozen peas and carrots right after cooking for color
- Lay a cilantro sprig on top before covering to steam in a fresh note
- Use chicken stock instead of water for a richer result
Leftover Strategy
Reheat in a pan with a splash of water and a lid on low, or in the microwave covered with a damp paper towel. Keeps 4 days refrigerated.
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Pairing
A side that goes with almost everything. Cold beer or agua fresca completes the plate.
