Riz mexicain

Ingrédients

• 2 tablespoons vegetable oil (or olive oil)
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 cup long-grain white rice (parboiled or converted (uncooked))
• 2 cups chicken stock (or vegetable broth)
• 1 cup crushed tomatoes (canned)
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper (to taste)
• 2 tablespoons fresh cilantro (chopped)

Préparation

1. 1

   Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat.

2. 2

   Add the chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until softened and translucent.

3. 3

   Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.

4. 4

   Stir in the rice and cook for 2 to 3 minutes, stirring frequently, until the rice turns light golden brown. This toasting step enhances the rice's flavor.

5. 5

   Pour in the chicken stock and crushed tomatoes, stirring to combine.

6. 6

   Add the cumin,chili powder, salt and pepper. Stir well.

7. 7

   Bring the mixture to a gentle boil over medium-high heat.

8. 8

   Reduce the heat to low, cover the pot, and let it simmer according to the time on the rice package instructions or until the rice is tender and has absorbed the liquid.

9. 9

   Remove the pot from heat and let it sit, covered, for 5 minutes.

10. 10

    Taste for seasoning and add more salt as needed.

11. 11

    Add the fresh cilantro and fluff the rice before serving.