Description
A simple yet flavorful dish of rice that combines the warmth of toasted grains with tomatoes, spices, and garnished with fresh cilantro.
Ingredients
Main Ingredients
- 1 cup long-grain white rice (Rinsed and drained)
- 2 cups chicken or vegetable broth (Warm it in the microwave for best results)
- 1 tablespoon olive oil (For sautéing)
- 1 small onion, diced (Small dice for even cooking)
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste Salt (Can be adjusted based on the broth used)
- to taste Fresh cilantro, chopped (For garnish)
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear. Drain well.
- In a large skillet, heat olive oil over medium heat. Add the onion and sauté until soft, about 3-4 minutes.
- Add the garlic and sauté for an additional minute until fragrant.
- Stir in the rice and toast for about 2 minutes, stirring frequently.
- Add the broth, diced tomatoes (with their juice), cumin, chili powder, and salt. Bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Remove from heat and let it sit covered for an additional 5 minutes.
- Fluff the rice with a fork and garnish with fresh cilantro before serving.
Notes
This rice pairs well with grilled chicken, burritos, and roasted vegetables. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months. When reheating, add a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Cuisine: Mexican