Serves 4-6.
Ingredients
2 tsp neutral oil (vegetable, canola, rice bran, safflower, etc.)
1-1/2 cups long-grain white rice
1 onion, diced
2 cloves garlic, minced
1-1/2 cups diced bell pepper (green, orange, red, or a mix of colors)
2 plum tomatoes, diced
4 slow-roasted tomato halves (or oil-packed slow-roasted tomatoes)
1/4 tsp ground cumin
1/2 tsp mild smoked paprika (pimentón dulce)
3-1/4 cups low-sodium storebought or homemade chicken broth
Directions
In a wide nonstick frying pan, heat the oil over medium heat. Add the rice and toast, stirring frequently with a rubber spatula or wooden spoon, for 6-8 minutes, until the rice is lightly browned. Be vigilant; the rice can go from toasted to blackened in a minute, so keep stirring and keep your eye on it.
When the rice is lightly golden, add the onion, garlic and bell peppers. Stir frequently until the onion begins to soften, 2-3 minutes.
Stir in the tomatoes, cumin and smoked paprika. Continue cooking for 2 minutes.
Now, add the broth. Reduce the heat to simmer, cover the pan, and cook for 15 minutes, until all of the broth has been absorbed and the rice is soft. Taste, and add salt and pepper as needed (you will need at least 1/4 teaspoon of each).
Serve hot.