Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add the rice and cook, stirring frequently, for 2-3 minutes until lightly toasted.
- Pour in the broth, diced tomatoes with their juice, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until the rice is tender and liquid is absorbed.
- Fluff the rice with a fork and garnish with fresh cilantro before serving.
Notes
Rinse the rice before cooking to remove excess starch. Adjust spices to preference. Consider adding bell peppers or corn for flavor and color.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Mexican rice, easy rice recipe, side dish, vegetarian rice