Prep Time: 15 mins
Cook Time: 15 mins
Total Cook Time: 45 mins
Cuisine: Chinese Cuisine
Difficulty Level: Quick and Easy
Recipe Servings: 8 serving(s)
3 tbsp. extra-virgin olive oil
2 carrots, finely chopped
1 small green bell pepper, seeds and ribs removed, finely chopped
1 small yellow onion, finely chopped
3 cloves garlic, thinly sliced
2 c. long-grain rice, rinsed, drained
2 tbsp. tomato paste
2 1/2 c. low-sodium chicken broth
1 (14-oz.) can fire-roasted diced tomatoes, drained
1 (8-oz.) can tomato sauce
3/4 tsp. ground cumin
1/2 tsp. dried oregano
Freshly ground black pepper
1/4 c. chopped fresh cilantro
In an enormous skillet over medium-high intensity, heat oil. Cook the garlic, carrots, bell pepper, and onions for about 7 minutes, stirring frequently, until the onions are translucent. Stir in the rice and tomato paste and cook for two to three minutes, or until the rice is toasted.
Add tomato sauce, broth, and diced tomatoes; Add salt, pepper, oregano, and cumin to the dish. Boil until boiling. Cover and lessen intensity to low. Cook for approximately 17 minutes, stirring occasionally, until rice is cooked through and liquid is absorbed.
Use a fork to fluff the rice. Top with cilantro.