Classic Mexican-Style Tomato Rice (Arroz Rojo)

Rinse the rice under cold running water until the water is mostly clear. Parboil the rice in lightly salted water for 5–6 minutes, until the grains are just tender on the outside but still firm in the center. Drain well and set aside.

Heat the olive oil in a wide, heavy-bottomed pot over medium heat. Add the chopped onion and sauté for 3–4 minutes, until soft and translucent.

Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.

Stir in the diced green and red bell peppers along with the chopped tomato. Cook for 3–4 minutes, until the vegetables begin to soften and release their juices.

Season the mixture with cumin, paprika, salt, and black pepper, stirring well to evenly coat the vegetables and bloom the spices.

Pour in the chicken broth and bring the mixture to a gentle simmer.

Gently fold the parboiled rice into the pot, spreading it evenly without stirring too much.

Cover with a tight-fitting lid and reduce the heat to low. Cook for 20–25 minutes, allowing the rice to steam until fully cooked and fluffy.

Remove from heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork and garnish with fresh cilantro before serving.