Description
A flavorful and vibrant Mexican rice dish that is perfect as a side or main course.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 1 ¾ cups chicken broth
- 1 (14.5-ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup frozen peas (optional)
- ¼ cup chopped fresh cilantro (for garnish)
Instructions
- In a large skillet, heat the vegetable oil 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 30 seconds until fragrant.
- Add the rice to the skillet and cook, stirring frequently, until the rice is lightly toasted, about 3-5 minutes.
- Pour in the chicken broth and the can of diced tomatoes with their juices. Stir in the chili powder, cumin, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- If using, stir in the frozen peas during the last 5 minutes of cooking.
- Once cooked, remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and garnish with chopped cilantro before serving.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth.
- For added heat, consider adding diced jalapeños or a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg