Every grain of long-grain white rice here gets toasted in hot oil until golden and fragrant, then simmered in a rich blend of fresh tomato purée, tomato sauce, and savory broth until it turns deeply red-orange and tender. Cumin and chili powder bring warmth, while sautéed onion and garlic build a savory base that seasons every bite. Sweet peas and a scattering of fresh cilantro finish the dish with color and brightness right before serving. The slow, covered simmer is what gives this rice its signature fluffy-yet-cohesive texture, with each grain fully infused with flavor rather than sitting on top of it. This one's a reliable, comforting side dish that fits neatly into a gluten free spread alongside tacos, grilled meats, or a big bowl of beans.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Blend or grate the Roma tomatoes into a smooth purée — a blender takes about 30 seconds; a box grater works well too. Set aside. You should have about 3/4 cup purée.
Heat the vegetable oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the rice and cook, stirring frequently, until the grains are golden and smell nutty, about 4–5 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
