A delightful twist on the classic Mexican rice, enhanced with vibrant flavors and a touch of spice.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot enough before adding the onion to avoid sticking.
Add the chopped onion and sauté until translucent, about 3 minutes.
Stir frequently to prevent the onion from browning.
Stir in the minced garlic and cook for another minute.
Add the garlic towards the end to prevent it from burning.
Add the rice and cook, stirring, until it turns a light golden color, about 5 minutes.
Toast the rice evenly for a nutty flavor.
Mix in the diced tomatoes, diced bell pepper, cumin, paprika, and salt.
Combine thoroughly to ensure the spices coat the rice evenly.
Pour in 2 cups of water, bring to a boil, then reduce the heat to low and cover.
Keep the lid on to trap steam and cook the rice evenly.
Simmer until the liquid is absorbed and the rice is tender, about 20 minutes.
Check occasionally to ensure the rice doesn't stick to the bottom.
Fluff the rice with a fork and serve warm.
Garnish with fresh cilantro or a squeeze of lime for added flavor.
