• 2 tablespoons olive oil
  • 1 cup rice
  • ½ large onion, diced
  • ½ tablespoon salt
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon ground black pepper
  • 2 ½ cups water
  • ⅓ cup tomato sauce
  • 1 tablespoon chicken bouillon (such as Knorr®)
  • 1whole serrano chile pepper(Optional)
  • Directions

  • Step 1

    Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.


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