1
Heat avocado oil in a pot. Add White Rice (rinsed and drained), White Onion (diced), and Garlic (minced).
2
Sauté 8–10 min until golden brown — that’s what makes it light and flaky!
3
Blend Roma Tomato, Onion (for blending), and a splash of Water (to blend).
4
Add the blended tomato mixture to the rice and cook until most of the liquid is absorbed — avoid excess moisture.
5
Add Water (boiling), Salt (to taste), Chicken Bouillon, and Lime Juice.
6
Bring to a simmer, cover tightly with foil and a lid.
7
Cook on low for 15 minutes, then remove from heat and let rest, covered, for 10 minutes (no peeking!).
8
Fluff with a fork.
