Ingredients:

  • 2 cups long-grain white rice
  • 3 tbsp vegetable oil
  • 3 medium Roma tomatoes, halved
  • 1/2 white onion, roughly chopped
  • 3 cloves garlic, peeled
  • 3 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 1/2 tsp salt

Instructions:

  1. Heat 3 tbsp vegetable oil in a large skillet or heavy-bottomed pot over medium-high heat.
  2. Add 2 cups long-grain white rice to the skillet and sauté for 5–8 minutes, stirring constantly, until the grains turn from translucent to a golden, mahogany-colored hue.
  3. While the rice toasts, place 3 halved Roma tomatoes, 1/2 chopped white onion, 3 peeled garlic cloves, 3 cups low-sodium chicken broth, 1 tsp ground cumin, and 1 1/2 tsp salt into a blender; pulse until the mixture is completely smooth.
  4. Pour the blended liquid over the toasted rice and stir once to combine.
  5. Bring the mixture to a boil, then immediately reduce the heat to low.
  6. Cover the pot with a tight-fitting lid and simmer for 15–20 minutes without lifting the lid.
  7. Remove the pot from the heat and let the rice rest, covered, for 5 minutes.
  8. Fluff the rice gently with a fork before serving.