A delightful and simple recipe for a flavorful Mexican-style rice dish, perfect as a side or main course.
Heat a large skillet over medium heat and add a tablespoon of oil.
Ensure the skillet is evenly heated before adding the oil to prevent sticking.
Add the chopped onion and minced garlic to the skillet and sauté until fragrant.
Stir frequently to avoid burning the garlic, as it can turn bitter.
Stir in the rice and toast it until it turns slightly golden.
Toasting the rice enhances its nutty flavor and prevents it from becoming mushy.
Add the tomato paste, diced tomato, and red bell pepper to the skillet, mixing well.
Ensure the tomato paste is well distributed to coat the rice evenly.
Dissolve the bouillon cube in the water and pour it into the skillet.
Use warm water to help the bouillon cube dissolve more quickly.
Season with salt and cumin, then stir to combine.
Taste the liquid and adjust the seasoning as needed before cooking.
Cover the skillet with a lid and reduce the heat to low. Simmer for 20 minutes.
Avoid lifting the lid during cooking to maintain the steam and ensure even cooking.
Fluff the rice with a fork and serve warm.
Garnish with fresh cilantro or a squeeze of lime juice for added freshness.
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