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Rice and Spice

A Cuban inspired riff on white rice.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6 cups

Ingredients

Step1 : spices

  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1 tsp paprika

Step2 : cook rice

  • 4 C water, broth or tomato juice
  • 1 tsp salt (if not using salted broth)
  • 2 C long-grain rice

Step3 : aromatics

  • 1 Tbsp lime juice
  • 2 Tbsp chopped cilantro

Instructions

  • Fry the spices in the oil briefly. Pour in the liquid (and optional salt) and bring back to a simmer.
  • 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.
  • 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.
  • Let rice sit, covered, for 5-10 minutes to let it fully absorb any remaining steam. Add aromatics, fluff with a fork, and enjoy!