A flavorful and easy-to-make red rice recipe, perfect as a side dish or a light meal.
Peel and finely chop the garlic cloves.
Chopping garlic finely ensures it releases its full flavor during cooking.
Heat the olive oil in a pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the chopped garlic to the pot and sauté until fragrant, about 1 minute.
Stir continuously to prevent the garlic from burning.
Stir in the red rice, cumin, and paprika, and toast for 2 minutes.
Toasting the rice enhances its nutty flavor and coats it with the spices.
Pour in the water, bring to a boil, then reduce the heat to low and cover the pot.
Ensure the pot is tightly covered to retain steam for even cooking.
Cook for 45 minutes or until the liquid is absorbed and the rice is tender.
Check the rice occasionally to ensure it doesn't dry out; add a splash of water if needed.
Remove the pot from heat and let the rice rest, covered, for 10 minutes.
Resting allows the rice to finish cooking and absorb any remaining moisture.
Fluff the rice with a fork and serve warm.
Fluffing the rice separates the grains for a better texture.
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