Description
A flavorful and vibrant side dish known for complementing tacos, enchiladas, and more.
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1 medium onion, finely chopped
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat a splash of oil in a medium saucepan over medium heat.
- Add chopped onion and bell pepper, sautéing until soft (about 3-4 minutes).
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add the rice, stirring to coat with the oil and let it toast for about 2 minutes.
- Pour in diced tomatoes followed by the broth, cumin, chili powder, and salt and pepper.
- Bring to a boil, then reduce to a simmer. Cover and cook for about 15-20 minutes until the rice is tender and liquid is absorbed.
- Fluff with a fork and garnish with fresh cilantro if desired.
Notes
To prevent stickiness, rinse the rice before cooking. Use broth for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Spanish