- Servings: 3-4
2 Tbsp canola or peanut oil
1 smallish red onion, diced
1 jalapeno, finely diced (you can omit if you don't like it spicy)
3 cloves garlic, minced
1 tsp chili powder
2 tsp shrimp powder (I've substituted 1 Tbsp asian dried shrimp, soaked and chopped, but have also omitted entirely for an equally nice dish -- I also imagine crumbled nori or other seaweed might make a good vegan substitution)
1 cup chopped tomatoes, canned or fresh
1 cup short-grain white rice
1 1/2 tsp salt
2 sprigs thyme (or 1/2 tsp dried thyme leaves)
1 cup tomato juice
2 cups water
1/2 bunch cilantro, coarsely chopped
Heat the oil in a large pot over a medium flame. Add the onion and cook until translucent, ~5-7 minutes. Add the jalapeno, garlic and chili powder, and cook another minute. Add the shrimp powder (if using) and tomatoes, and stirring occasionally, until the oil separates out from the sautee (~10 minutes).
When the oil has separated out, add the rice and stir to coat. Add the salt, thyme, tomato juice and water, and raise the heat to bring to a boil. When the mixture is boiling, reduce heat until it's just high enough to maintain a simmer, cover, and simmer for 20 minutes. After 20 minutes, check to see that the rice is al dente, just shy of being done. Turn off the flame, stir in the cilantro, and let sit, covered another 1o minutes for the rice to finish absorbing the liquid (it will still be a somewhat moist dish). Serve.