From Emily Veith
1 tablespoon olive oil
1 medium white onion, chopped
3 cloves garlic, minced
1 cup rice
1/2 cup tomato sauce
2 1/2 cups chicken or vegetable broth
Salt and freshly ground black pepper
Cilantro sprigs, optional for garnish
- Heat the oil in a medium saucepan (that has a good-fitting lid), over medium-low heat.
- Add the onion and garlic and sauté for 5 minutes. Add the rice and sauté until it’s white and silky about 3 minutes.
- Add the broth, tomato sauce, and season generously with salt. Bring the mixture to a boil. Cook, boiling until the liquid has reduced by half.
- Turn the heat down to low, cover, and steam until all the liquid is gone about 15 minutes. Serve garnished with cilantro sprigs, if desired.