Ingredients
Method
- Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent, stirring occasionally so it doesn’t brown.
- Stir in the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic.
- Add the rinsed rice, salt, and black pepper to the pot. Stir constantly for about 1–2 minutes. You are toasting the rice; it should smell nutty and look slightly opaque at the edges. This is crucial for texture.
- Mix in the tomato paste until the rice is evenly coated in a reddish hue. Pour in the chicken broth and scrape up any bits stuck to the bottom of the pan.
- Increase heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover tightly with a lid, and simmer for 18–20 minutes. Do not lift the lid during this time.
- After 18 minutes, check the rice. If all liquid is absorbed and small steam holes appear on the surface, it’s done. If still wet, cover and cook for another 2–3 minutes.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Stir in the thawed peas if using, covering briefly to warm them through. Taste and adjust salt if needed.
Nutrition
Notes
The secret isn’t fancy spices; it’s letting the rice toast in the oil before adding liquid. This step releases the grains’ natural oils and prevents mushiness, giving you distinct, tender bites every time. I usually stir in a quick handful of frozen peas at the end for color, but plain is just as good.
It pairs beautifully with anything grilled or roasted. Keep it in the fridge for up to four days—it actually tastes better reheated as the flavors meld.