Ingredients:

  • 2 cups Long-grain white rice
  • 3 tbsp Avocado oil
  • 1/2 Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 1 cup Tomato sauce
  • 1 tbsp Tomato paste
  • 3.5 cups Chicken broth
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1.5 tsp Sea salt
  • 0.5 tsp Freshly cracked black pepper

Instructions:

  1. Heat the avocado oil in a heavy-bottomed skillet or Dutch oven over medium heat.
  2. Add the dry long-grain rice to the skillet. Sauté the rice for about 5 to 7 minutes, stirring frequently, until the grains transition from translucent to an opaque white and golden brown.
  3. Add the finely diced onion and minced garlic to the toasted rice. Sauté for 2-3 minutes until the aromatics are softened and fragrant.
  4. Stir in the tomato sauce and tomato paste, coating the rice thoroughly to build the sofrito base.
  5. Pour in the chicken broth and add the cumin, smoked paprika, sea salt, and black pepper. Bring the mixture to a boil.
  6. Reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes until the liquid is absorbed.
  7. Remove from heat and let the rice rest, covered, for 5 minutes to allow moisture to redistribute before fluffing with a fork.