Rice and Spice
A Cuban inspired riff on white rice.
Servings Prep Time
6cups 10minutes
Cook Time
30minutes
Servings Prep Time
6cups 10minutes
Cook Time
30minutes
Ingredients
Step1 : spices
  • 1Tbsp olive oil
  • 1tsp ground cumin
  • 1tsp oregano
  • 1tsp paprika
Step2 : cook rice
  • 4C water, broth or tomato juice
  • 1tsp salt (if not using salted broth)
  • 2C long-grain rice
Step3 : aromatics
  • 1Tbsp lime juice
  • 2Tbsp chopped cilantro
Instructions
  1. Fry the spices in the oil briefly. Pour in the liquid (and optional salt) and bring back to a simmer.
  2. Rinse the rice in a colander and briefly stir into simmering liquid. Bring back to a simmer, cover the pot, and reduce temperature to low. Set a timer for 15 minutes.
  3. Bite into a piece of rice. If it’s soft all the way through, turn off the pan. If there is visible water, pour some out and use less next time. (Rice varies.) If it’s still crunchy and the water is gone, add 1/2C of boiling water to the pot and check again in five minutes. DO NOT STIR THE RICE.
  4. Let rice sit, covered, for 5-10 minutes to let it fully absorb any remaining steam. Add aromatics, fluff with a fork, and enjoy!