Having a taco night at home? Make sure you’ve got a killer Mexican-inspired rice pilaf to complete the meal.
Ingredients:
2 tablespoons olive oil
1 cup diced onion
3 cups long-grain white rice
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground cumin
4 cups water
1 (15-ounce) can diced tomatoes, in juice
Directions:
1) Heat oil in a medium saucepan over medium. Add onion and cook until translucent, stirring occasionally, about 4 minutes. Add rice, garlic, salt, and cumin; cook until fragrant and rice is toasty, about 3 minutes, stirring.
2) Add water and tomatoes to saucepan; bring to a boil over high heat. Lower to a simmer and cook until rice is soft and liquid is absorbed, about 20 minutes. Remove from heat, fluff rice with a fork, and allow to stand 5 minutes, covered. Serve warm.
