INGREDIENTS
- 2 tablespoons olive oil
- 2 cups white long grain rice
- 1 cup onion, diced
- 1 bell pepper, diced
- 1 tablespoon tomato paste
- 2 packets Instant Chicken Bone Broth
- 4 cups water
- Cilantro, to garnish
DIRECTIONS
Heat a paella pan or dutch oven over medium-high heat. Add olive oil and onion, then cook until onion is fragrant and translucent, about 2 minutes. Add bell pepper and cook until softened, about 3 minutes. Add tomato paste, broth packets, rice, and water. Stir to combine, then bring to a boil. Once boiling, reduce heat to medium-low and cover. Simmer until all of the liquid has absorbed, about 15–20 minutes. Remove lid, fluff with fork and garnish with cilantro.
