- 3 tablespoons olive oil
- 2 1/2 cups uncooked jasmine rice
- 3 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
Heat olive oil in deep skillet over medium high heat. Add the rice. Stir constantly for several minutes until rice begins to turn golden brown.
Add chicken broth, followed immediately by tomato paste and spices. Bring to a boil, stirring in tomato paste. Cover with tight lid, immediately turning down heat to low. Cook for 20 minutes. Check moisture level during or after 20 minutes.
Fluff with fork and serve.
This is mildly seasoned. Spice amounts can be adjusted to taste.