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The rice is usually cooked with tomato sauce but I prefer to used diced tomatoes and its liquid. It gives the dish a more organic feel and a much lighter texture and taste.
3 cups white rice
1/2 cup diced onions
3 cloves garlic, diced
14 oz diced tomatoes
1 tsp chicken broth powder
2 tbsp oil
salt and pepper
1. Saute the onions and garlic in the oil at medium heat. Season with salt
and pepper. Add the broth powder and the rice. Saute until the rice has
absorbed the oil.
2. Add the diced tomatoes and about 2 cups of water. Bring the liquids to a
3. When the liquid has been mostly absorbed, cover the pot and lower the
heat to low and let it steam cook for about 30 minutes.
4. Fluff with a fork and serve immediately.