INGREDIENTS
⦁ Two tbsp. extra-virgin olive oil⦁ Half chopped red bell pepper⦁ 1 c. tomato sauce⦁ Juice of half lemon⦁ 1 tbsp. dried oregano⦁ Kosher salt⦁ 1/4 chopped onion⦁ 2 c. long-grain white rice⦁ 2 c. low-sodium chicken broth⦁ One tbsp. chili powder⦁ One tbsp. garlic powder⦁ Half tbsp. ground cumin⦁ Freshly ground black pepper⦁ One tbsp. chopped cilantro
INSTRUCTIONS
Heat the olive oil in pan on medium heat. Add the rice and swirl it in the oil until it is gently covered. Tossing often, on medium flame.
⦁ Cook for a further three mins, turning regularly, till the onions start to caramelize. Cook for another minute or so, or until the onions are transparent and mushy.
⦁ Bring the tomato, stock, oregano, and salt to a simmer in another saucepan.
⦁ In the broth, add the toasted rice. Bring everything to a gentle simmer, then cover the saucepan and reduce the heat.
⦁ Cook for twenty min, depending on the type of rice and the package directions. Remove the pan from the heat and set it aside for five min. For serving, fluff using a spoon or fork.