Directions

• Heat oil in a pan over medium high heat. Add the rice and toast for a few minutes, stirring frequently.
• Stir in tomato paste, continue to toast/carmelize for a couple minutes. Deglaze with water (about 1.75:1 ratio to the rice, by volume). Alternatively, use a stock, wine, vermouth, or other deglazing liquid of choice.
• Add chicken bouillon, paprika, granulated garlic, and cumin. Bring to a simmer, reduce heat to low and cover.
• Cook about 15 minutes. Remove from heat. If too much liquid remains, uncover to allow it to steam off. Otherwise, keep covered while it cools.