Tomato Basil Rice Skillet

1.Heat the olive oil in a large skillet over medium heat.

2.Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

3.Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn.

4.Add the rinsed rice to the skillet and stir to coat the grains with oil, cooking for 1-2 minutes to lightly toast the rice.

5.Season with salt, black pepper, dried oregano, and red pepper flakes if using; stir to combine.

6.Pour in the undrained diced tomatoes and vegetable broth, stirring to evenly distribute all ingredients.

7.Bring the mixture to a gentle boil, then reduce heat to low and cover the skillet with a tight-fitting lid.

8.Simmer for 15 minutes without lifting the lid, until the rice is tender and has absorbed the liquid.

9.Remove the skillet from heat and let it sit, covered, for 5 minutes to steam the rice fully.

10.Fluff the rice gently with a fork, then stir in the chopped fresh basil and grated Parmesan cheese if using.

11.Taste and adjust seasoning with additional salt and pepper if needed.

12.Serve hot, garnished with extra basil leaves if desired.