Description
A flavorful and fragrant bowl of Mexican rice that complements a variety of dishes, bringing vibrant colors and bold flavors to your table.
Ingredients
- 2 cups long-grain white rice
- 4 cups chicken broth (or water)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 can (14 oz) diced tomatoes with green chilies
- 1 teaspoon chili powder
- Salt, to taste
- Chopped cilantro for garnish (optional)
Instructions
- Rinse the rice under cold water until the water runs clear. Drain well.
- Sauté the onion and garlic in vegetable oil over medium heat until softened.
- Toast the rice for a few minutes until it turns slightly golden.
- Combine the diced tomatoes (with juice), chicken broth, chili powder, and salt; stir everything together.
- Cook the mixture until boiling, then reduce heat, cover, and simmer for about 20 minutes.
- Rest the rice for 5 minutes covered, then fluff with a fork and garnish with cilantro if desired.
Notes
Rinse the rice well to achieve fluffy results and use chicken broth for enhanced flavor. You can customize this recipe by adding black beans, corn, or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican