Part 3/6:
Next, it’s time to prepare the rice. In a skillet heated over medium-low heat, add 2 tablespoons of canola oil. Toss in some onion pieces and a mashed garlic clove to allow their flavors to infuse the oil. After a minute, remove the solids and introduce the rinsed rice.
Stir gradually, allowing the rice to brown gently. This process not only adds flavor but also helps keep the grains from becoming mushy during cooking.
Mixing in the Broth
As the rice begins to brown (about twelve minutes), prepare your liquid mixture in a separate measuring cup. Add 1 ⅓ cups of hot chicken broth and mix in the chicken bouillon until it dissolves.
Once your rice has turned a beautiful golden hue, it’s time to add in the tomato mixture. Stir briefly for about 15 seconds to combine everything.