Instructions

• Heat 2 Tbsp avocado oil in a large saucepan over medium heat until shimmering.
• Add 1/2 yellow onion, finely chopped, and sauté, stirring frequently, until translucent, about 3 to 4 minutes.
• Add 3 cloves garlic, minced, 1 cup white rice, 1 Tbsp chili powder, and 2 tsp dried basil. Cook, stirring constantly, for 2 minutes to lightly toast the rice and bloom the spices.
• Add 2 cups chicken broth or water, 2 Tbsp butter or ghee, and 2 Tbsp tomato paste. If using, add 3 Tbsp salsa now. Stir well, scraping the bottom of the pan to dissolve the tomato paste and prevent sticking.
• Increase heat to high and bring the mixture to a full boil. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes (or the amount of time recommended on your rice package), until the liquid is absorbed.
• Remove the pan from the heat. Fluff the rice with a fork, replace the lid, and let it sit off the heat for 5 to 10 minutes to finish steaming.
• Instant Pot option (alternative method): Use the Sauté function and add the 2 Tbsp avocado oil. Sauté the 1/2 yellow onion until translucent (3–4 minutes), then add the 3 cloves garlic, 1 cup white rice, 1 Tbsp chili powder, and 2 tsp dried basil and cook, stirring, for 2 minutes.
• In the Instant Pot, add 2 cups chicken broth or water, 2 Tbsp butter or ghee, 2 Tbsp tomato paste, and (optional) 3 Tbsp salsa. Stir well and scrape the bottom to deglaze. Cancel Sauté.
• Close and seal the Instant Pot. Cook on High Pressure for 4 minutes, then allow a natural pressure release for 10 minutes. After 10 minutes, carefully quick-release any remaining pressure, open the lid, fluff the rice with a fork, and let sit 2–3 minutes before serving.