Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Pour the
Avocado Oil (10 mL)
into a medium pot and add the
Long Grain White Rice (160 g)
. Stir to coat evenly and turn on stove heat to medium. Toast until white rice is a light yellow almost brown shade – about 5 minutes. Make sure to stir often to avoid burning.
Step 2
While toasting the rice, make the tomato broth. Add the
Roma Tomatoes (2)
,
White Onion (1/4)
,
Low-Sodium Vegetable Stock (480 mL)
, and
Garlic Salt (6 g)
into the blender. Blend until smooth – about 25 seconds.
Step 3
When the rice is lightly toasted, pour the tomato broth into the pot of rice. Bring to a boil.
Step 4
Once at a boil, add the lid and bring it down to a simmer. Stir every 5-7 minutes, making sure to return the lid once stirred. Simmer for about 30 minutes, until the tomato broth is soaked entirely into the rice.
Step 5
After the rice is fully cooked, remove it from the heat and let sit for 5 minutes with the lid still on.
Step 6
Serve with
Lime Wedges (1)
and
Fresh Cilantro (1 bunch)
while warm.
