A delightful twist on a classic tomato rice dish, enhanced with aromatic herbs and a touch of spice.
Heat the olive oil in a large saucepan over medium heat.
Ensure the oil is hot enough to sizzle when you add the onions.
Add the chopped onion and minced garlic, and sauté until softened and fragrant.
Stir frequently to prevent the garlic from burning.
Stir in the rice, coating it evenly with the oil and aromatics.
Toasting the rice enhances its nutty flavor.
Pour in the chicken broth and diced tomatoes, and mix well.
Scrape the bottom of the pan to deglaze and incorporate all flavors.
Season with salt, pepper, oregano, and red pepper flakes. Stir to combine.
Adjust the seasoning to your taste preference.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
Avoid lifting the lid during cooking to retain steam.
Fluff the rice with a fork before serving.
Fluffing the rice prevents clumping and enhances texture.
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