Ingredients
1 tablespoon extra-virgin olive oil
1/4 onion, chopped (about 1/3 cup)
1 garlic clove, minced
2 cups long-grain white rice
4 oil-packed sun-dried tomato halves, finely chopped
2 tablespoons tomato paste
1 teaspoon coarse salt
3 cups chicken broth
Preparation
Heat a medium pot over medium-high heat and add the olive oil. When the oil is hot, add the onion and garlic. Cook and stir until translucent, 3 to 4 minutes. Add the rice and stir to toast it and coat it with the oil, about 90 seconds.
Stir in the sun-dried tomatoes, tomato paste, and salt. Stir and cook to fully incorporate, about 1 minute.
Add the chicken broth. Raise the heat to high, bring to a boil, and lower the heat to allow the rice to briskly simmer until holes form on top of it, about 5 minutes. Reduce the heat to very low, cover, and cook for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and serve.
