Ingredients
Equipment
Method
Toast the rice
- Heat vegetable oil in a large saucepan over medium heat, then add long-grain white rice and stir constantly until translucent and lightly toasted, about 3-4 minutes. Stop when you can see the grains turning glossy rather than dry.
Cook the aromatics
- Add diced onion and minced garlic, then cook for 1-2 minutes until fragrant. Keep stirring so the garlic doesn’t brown.
Build the red tomato base
- Stir in tomato sauce and cook for 1-2 minutes. Cook just until the mixture looks well combined and starts bubbling at the edges.
Simmer
- Add chicken broth, carrots, frozen peas, bay leaf, cumin, salt, and pepper to the saucepan. Scrape up any bits from the bottom for extra flavor.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Look for gentle bubbling beneath the lid, not a vigorous boil.
Rest, fluff, and garnish
- Remove from heat and let the rice rest covered for 5 minutes. This step helps the grains finish steaming evenly.
- Fluff the rice with a fork and remove the bay leaf. Separate the grains so the red color stays vibrant and not sticky.
- Garnish with fresh cilantro before serving. Finish right before eating so the herbs stay bright.
Notes
Pro tip: keep the rice stirring during the first toast so it turns translucent and lightly toasted without browning. Store leftovers in an airtight container in the fridge for up to 4 days; reheat with a splash of water for best texture. Freezing is not recommended because the peas can soften. For a vegetarian swap, replace chicken broth with vegetable broth and the rice will still cook through the same way.