Description
A simple and delicious one-pot Mexican rice that comes together in about 30 minutes, perfect for busy weeknights.
Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion and garlic, cooking until softened.
- Stir in the rice and toast slightly for 2 minutes.
- Add the diced tomatoes, broth, chili powder, cumin, salt, and pepper, and stir well.
- Bring to a boil, reduce heat to low, and cover for 18-20 minutes until rice is tender.
- Fluff the rice with a fork and garnish with cilantro if desired.
Notes
Store leftovers in an airtight container for 3-4 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg