Description
A flavorful and colorful side dish made with rice, tomatoes, and spices, perfect for complementing any Mexican meal.
Ingredients
Scale
- 2 cups long-grain white rice
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt to taste
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a large skillet, heat the vegetable oil over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sauté for an additional 30 seconds.
- Stir in the rinsed rice and cook, stirring frequently, until the rice is lightly toasted, about 5-6 minutes.
- Add the diced tomatoes, chicken broth, chili powder, cumin, and salt. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and cover the skillet.
- Simmer for 18-20 minutes or until the rice is cooked and the liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Garnish with fresh cilantro if desired and serve warm.
Notes
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This rice pairs well with beans, grilled meats, or as a base for burrito bowls.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg