In a medium-sized skillet or saucepan, heat the cooking oil over medium heat. Allow the oil to warm until it shimmers, but make sure it doesn’t smoke.

Add the finely minced onion to the skillet and sauté, stirring occasionally, until the onion becomes soft and translucent, about 3-4 minutes.

Once the onion is softened, add the long-grain white rice to the skillet. Stir constantly to coat the rice with the onion mixture. Toast the rice for 2-3 minutes until it turns lightly golden, which adds a nutty flavor to the dish.

Pour in the chicken stock, stirring to combine with the rice and onion mixture. Bring the mixture to a boil over medium-high heat.

Once the chicken stock is boiling, reduce the heat to low. Stir in the garlic powder and chili powder, mixing well to evenly distribute the spices in the rice.

Cover the skillet with a lid and let the rice simmer on low heat for 15-20 minutes, or until the rice is tender and the liquid has been absorbed. Avoid removing the lid while cooking to maintain the steam.

After the rice is fully cooked, remove it from the heat and fluff the rice with a fork. Season with salt to taste, adjusting as needed.

For added flavor and freshness, garnish the rice with chopped fresh cilantro, if desired. Serve your TJuan Pollo Rice warm alongside your favorite main dish.