A delightful twist on the classic Spanish rice, this recipe incorporates vibrant flavors and a touch of spice for a satisfying side dish.
Heat the vegetable oil in a frying pan over medium heat.
Ensure the oil is hot enough before adding the ingredients to prevent sticking.
Add the chopped onion and minced garlic to the pan and sauté until fragrant.
Stir frequently to avoid burning the garlic.
Stir in the rice, diced tomatoes, chili powder, oregano, and salt, mixing well.
Coat the rice evenly with the spices for uniform flavor.
Pour in the chicken stock, bring to a boil, then reduce the heat to low and cover with the lid.
Do not lift the lid while the rice is cooking to ensure even steaming.
Once the liquid is absorbed and the rice is tender, fluff with a fork and serve warm.
Let the rice rest for a few minutes before fluffing to enhance texture.
