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Description
Simple and flavorful Mexican rice with Rotel tomatoes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup long-grain rice
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: chopped cilantro for garnish
Instructions
- Heat olive oil in a medium saucepan over medium heat.
- Add rice and cook, stirring constantly, until lightly toasted, about 3 minutes.
- Add onion and garlic and cook until softened, about 2 minutes.
- Stir in Rotel, chicken broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until liquid is absorbed and rice is tender.
- Fluff with a fork and garnish with cilantro, if desired.
- Serve warm.
Notes
- For a spicier dish, use hot Rotel.
- You can substitute vegetable broth for chicken broth.
- Prep Time: 5 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg