Description
A flavorful and colorful side dish made with rice, tomatoes, and spices.
Ingredients
Scale
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- 2 tablespoons olive oil
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a large pot, heat olive oil over medium heat.
- Add onion and bell pepper; sauté until soft.
- Stir in garlic and cook for 1 minute.
- Add rice and toast for 2-3 minutes.
- Stir in diced tomatoes, chicken broth, cumin, chili powder, and salt.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 20 minutes or until rice is cooked.
- Remove from heat and let it sit covered for 5 minutes.
- Fluff with a fork before serving.
Notes
- Use vegetable broth for a vegetarian option.
- Add corn or peas for extra flavor.
- Adjust spices according to your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Mexican Rice, Side Dish, Rice, Mexican Cuisine