Servings: 1 (click to scale)
Ingredients
- 1 cup vegetable broth
- 2 tsp olive oil
- 1 ea garlic clove minced
- 1/4 cup yellow onion finely diced
- 2 Tbsp green bell pepper finely diced
- 2 Tbsp red bell peppers finely diced
- 1/2 cup long-grain parboiled white rice
- 1/2 cup no-salt-added diced tomatoes with juices
- 1/2 tsp salt-free chile seasoning
- 1/2 tsp ground cumin
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Instructions
- Preheat the oven to 350°F.
- Heat the oil in a medium oven-safe saucepan or Dutch oven over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Stir in the onion and bell peppers and cook for 5-7 minutes, stirring occasionally, until softened. Stir in the uncooked rice and cook for 1–2 minutes, stirring frequently to lightly toast the grains. Add the vegetable broth, diced tomatoes with their juices, chile seasoning, and cumin. Stir to combine and bring the mixture to a gentle simmer. Cover the pot with a tight-fitting lid and transfer it to a 350°F oven. Bake for 30–35 minutes, or until the liquid has been absorbed and the rice is tender.
- Remove the pot from the oven and let it stand, covered, for 5 minutes. Resist the urge to lift the lid while the rice rests, as the trapped steam helps finish cooking the rice.
- Fluff the rice gently with a fork before serving. Serve warm.
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