Seasoned Rice Recipe

Rinse the rice under cold running water in a fine-mesh sieve until the water runs clear to remove excess surface starch; drain well.

Measure and have all seasonings and broth ready.

Heat fat and sweat onion

In a medium heavy-bottomed saucepan (about 2-3 quart), heat the butter and olive oil over medium heat until butter is melted and foaming but not browned.

Add the diced onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, stirring to avoid burning.

Add the drained rice to the saucepan and stir to coat the grains evenly with the butter and oil. Toast the rice, stirring frequently, for 2–3 minutes until the edges of the grains become slightly translucent and develop a faint nutty aroma.

Stir in the salt, black pepper, ground cumin, smoked paprika, and dried oregano so the spices bloom in the hot fat for about 30 seconds.

Pour in the chicken broth and water, and add the bay leaf. Increase heat to bring the liquid to a gentle boil.

Once boiling, give the rice one stir to distribute it evenly, reduce heat to low, cover the pan with a tight-fitting lid, and simmer gently for 15 minutes without lifting the lid.

After 15 minutes, turn off the heat and keep the pan covered. Let the rice steam undisturbed for an additional 8–10 minutes to finish cooking and absorb any remaining liquid.

Remove the lid, discard the bay leaf, and fluff the rice gently with a fork to separate the grains.

Stir in the chopped parsley, optional cilantro, and lime juice; taste and adjust seasoning with additional salt or lime if desired.

Transfer to a serving bowl and serve warm as a side dish. Leftovers keep refrigerated in an airtight container for up to 4 days.