Tender rice cooked with tomatoes, onion, garlic, and herbs for a satisfying one-pan meal.
# Ingredients:
→ Vegetables
01 - 1 medium onion, finely chopped
02 - 2 cloves garlic, minced
03 - 1 can (14 oz) diced tomatoes with juices
→ Grains
04 - 1 cup long-grain white rice, rinsed
→ Liquids
05 - 2 cups vegetable broth or water
→ Seasonings
06 - 1 teaspoon salt, or to taste
07 - ½ teaspoon black pepper
08 - ½ teaspoon dried oregano or Italian seasoning
→ Optional
09 - 2 tablespoons olive oil
10 - Fresh parsley, for garnish
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3 to 4 minutes.
02 - Incorporate the minced garlic and cook for 1 minute until fragrant.
03 - Stir in the rinsed white rice and cook, stirring frequently, until edges become slightly translucent, about 1 to 2 minutes.
04 - Add diced tomatoes with their juices, vegetable broth, salt, black pepper, and oregano. Stir thoroughly to blend all ingredients.
05 - Bring the mixture to a boil. Reduce heat to low, cover the skillet, and simmer gently for 18 to 20 minutes, or until the rice is tender and liquid has been absorbed.
06 - Remove skillet from heat and let the rice stand, covered, for 5 minutes. Fluff with a fork before serving.
07 - If desired, sprinkle with fresh parsley and serve hot.
