Ok, so, this one isn’t a formal recipe. More of an inspiration for you to be creative and do your own ‘thang’.
Start with your usual favorite white rice variety (we’re huge Jasmine fans here). In a pan, heat a teensy bit of oil. Just an eensy teensy bit now. Finely dice a small onion, or just part of one. Will depend on your rice batch size, for 2 cups dry rice, I used one small onion, which amounted to maybe 1/4 cup diced. Now, toss the onion and dry rice around until the rice is lightly browned and onion is translucent.
Next, sprinkle in a teaspoon of chili powder. Throw in some cumin too if you have it, I don’t, but, well, I hear it’s grand LOL Give it all a little toss, nice, translucent onions…yes.
Ok, now, add in your liquid. Use chicken broth for a good half of that. Add some diced tomato and you’re good to go. Cook as usual/directed. 🙂
I did my sauteeing in my non-stick skillet then transferred to my usual sauce pan to add liquids and cook as usual. But you can do it all in one pan just so long as you have a lid to fit. 😀