This is by far my husband's favorite side dish. He rants and raves about it all the time, which makes me feel good, obviously. I try to incorporate it into our meals whenever we have a little mexican flavor going on. Hope you enjoy it as much as he does!
1 cup of white rice
2 cups chicken broth
1 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
1/4 cup of tomato paste
2 tsp cumin
Juice of 1 lime (you can add less)
1/2 tsp salt
1/2 cup chopped parsley or cilantro
Directions: Place rice and chicken broth into saucepan on medium high head. Bring to a boil, cover with a lid and reduce heat to a low simmer for 15-20 minutes until rice is done. In a saute pan, heat olive oil on medium, add onions and saute until translucent. Add garlic, stirring continuously so garlic does not burn. Add tomato paste and cumin, stir to mix all ingredients well. Add onion mixture into cooked rice, seasoning with salt to taste. Squeeze juice of 1 lime into rice, and add chopped parsley or cilantro.