3 tablespoons canola oil

1 small yellow onion, diced

6 cloves garlic, minced

2 tablespoons tomato paste

½ teaspoon ground cumin

¼ teaspoon Mexican oregano

1 cup long grain white rice

1 ¾ cups chicken broth

Kosher salt

Freshly ground black pepper

 

Heat a small, heavy saucepan over medium heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pan. Add the onion and sauté for 4 to 5 minutes, or until soft. Add the garlic and sauté for another 30 seconds, or until fragrant. Stir in the tomato paste, cumin, and Mexican oregano. Add the rice and stir until coated with the oil. Add the broth, season to taste with salt and pepper, and bring to a boil. Cover, reduce the heat to low, and cook for 20 to 22 minutes, or until the rice is tender and all of the liquid has been absorbed. Transfer to a bowl and serve immediately. 

 

Serves 4 as a side dish. Dried Mexican oregano, which has a unique floral character, can be found at some gourmet grocers and (usually for less than a dollar) at any Mexican market. If you can’t find it, just omit it from the recipe; don’t substitute common oregano.