1
Cook the diced onion in an oiled skillet until softened, about 3 to 4 minutes. Stir in the garlic and rinsed rice and toast for another 2 minutes until the rice starts to turn light golden.
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2
Add the chicken broth, tomato sauce, salt, cumin, oregano, and chili powder to the skillet. Stir well, bring to a boil, then reduce heat to low.
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3
Cover and let simmer for 20 to 30 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork and garnish with chopped cilantro if desired.
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