Rinse the rice: Place 1 1/2 cups long-grain white rice in a fine-mesh strainer and rinse under cool water until the water runs mostly clear. This removes excess starch and helps keep the rice fluffy.

Heat the oil: In a medium saucepan with a tight-fitting lid, heat 2 to 3 tablespoons of neutral oil over medium heat until shimmering.

Toast the rice: Add the rinsed rice (shake off excess water) and stir constantly for 5 to 7 minutes, until the grains turn golden and smell nutty. Don’t rush this step—it builds flavor and texture.

Add aromatics: Stir in 1/2 finely chopped onion and cook 2 to 3 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds, just until fragrant.

Season: Sprinkle in 1/2 teaspoon ground cumin, 1/2 teaspoon salt (or to taste), and a pinch of black pepper. If using bouillon, add 1 teaspoon tomato or chicken bouillon now.

Pour in liquids: Add 1/2 cup tomato sauce (or purée) and 2 cups chicken broth. Stir to combine and bring to a gentle simmer.

Simmer and cover: Once simmering, reduce heat to low, cover tightly, and cook for 18 to 20 minutes. Avoid lifting the lid, which releases steam and can cause uneven cooking.

Add veggies (optional): In the last 5 minutes of cooking, quickly scatter 1/2 cup frozen peas and carrots over the top, then re-cover. Don’t stir. They’ll steam nicely.

Rest and fluff: Turn off the heat and let the rice sit, covered, for 5 to 10 minutes. Then uncover and fluff gently with a fork. Taste and adjust salt as needed.

Garnish and serve: Add chopped cilantro and a squeeze of lime if you like. Serve warm with your favorite mains.