Traditionally made with tomato paste and garlic salt, our version of Mexico’s go-to rice dish uses ripe Roma tomatoes and fresh garlic, with whole cumin seed for added flavor.
- 1 cup Royal® Basmati or Jasmine Rice
- 1 medium white or yellow onion
- 4 ripe Roma tomatoes OR 3 tablespoons tomato paste
- 1-2 cloves of garlic
- 2 tablespoons Grapeola® Grape Seed Oil or olive oil
- ½ teaspoon cumin seed (optional)
- Salt & black pepper to taste
- 2 cups water or chicken broth
- Handful of cilantro leaves, minced, for garnish
- Place Royal Basmati or Jasmine Rice in a medium mixing bowl. Cover with water. Rinse rice until the water turns milky. Drain rice well over a colander. Repeat this cleaning process until the water runs clear (1-2 times more). This helps get rid of grit and extra starch in the rice. Set rice aside.
- Mince onions and garlic fine. Wash and dry tomatoes and dice into ½-inch chunks.
- Heat oil in a deep pot over medium heat. Turn the heat down to medium-low and add cumin seeds if you like. They will pop. Stir well and immediately add the onions.
- Sauté the onions for 3-4 minutes until they are golden brown. Sprinkle a touch of salt and pepper over them.
- Add the rice to the pot and sauté for 3-5 minutes to toast it well. You will notice a nutty aroma from the rice as it toasts.
- Stir in the chopped tomatoes or tomato paste and garlic. Cook for 3 minutes to soften the tomatoes or allow the paste to combine with the rice.
- Add more salt and pepper, if needed. Pour in water or broth and bring to a boil, 3-5 minutes. Stir occasionally. When the water boils, reduce heat to low and cover the pot. Do not stir. Let rice cook through covered for 10-15 minutes till tender. Keep covered till ready to serve.
- To serve, place hot rice in a serving dish and top with freshly minced cilantro.