Description
Mexican Rice is a delicious and colorful dish that adds flavor to any meal and is perfect as a side dish for tacos, enchiladas, or grilled chicken.
Ingredients
- 2 cups long-grain white rice
- 4 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the rice under cold water until the water runs clear, then drain.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the rice to the skillet and cook, stirring frequently, until the rice is lightly toasted, about 2-3 minutes.
- Pour in the broth, diced tomatoes with their juice, cumin, chili powder, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving. Garnish with fresh cilantro.
Notes
Make sure to rinse the rice well before cooking to remove excess starch. For added flavor, sauté some bell peppers along with the onion.