Description
A vibrant and flavorful side dish that transforms any meal.
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Heat a tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic, sauté until the onion becomes translucent.
- Stir in the rice and toast it for about two minutes.
- Pour in the canned diced tomatoes (including their juice), broth, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then lower the heat to low, cover, and let it simmer for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
- Fluff the rice with a fork before serving.
Notes
Rinse the rice before cooking to remove excess starch. For extra flavor, sauté onions and garlic until lightly caramelized.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican