Description
A flavorful and colorful Mexican rice side dish that’s perfect for any occasion.
Ingredients
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the diced onion, sauté until translucent (about 5 minutes).
- Stir in minced garlic and cook for an additional minute.
- Add the rice to the pan and toast it for 2-3 minutes, stirring frequently.
- Pour in the water or chicken broth, diced tomatoes (with juices), cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil.
- Reduce heat, cover, and simmer for about 18-20 minutes or until the rice is cooked and the liquid is absorbed.
- Fluff the rice with a fork and garnish with fresh cilantro if desired. Serve warm.
Notes
Feel free to substitute brown rice for a healthier option or vegetable broth for a vegetarian version. Rinse the rice to remove excess starch for a fluffier texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mexican