Prep a pot of this Mexican rice for an easy side with tacos, or a base for homemade burrito bowls.
Prep Time5mins
Cook Time25mins
Total Time30mins
Course: Side Dish
Cuisine: Mexican
Keyword: mexican rice, rice
Servings: 4servings
Calories: 262kcal
Ingredients
1cuplong grain rice
2Tbspolive oil
1/2small yellow oniondiced
1tspgarlic powder
1/2tspcumin
2cupschicken brothor vegetable
1candiced tomatoes with chilesdrained
Instructions
Heat up the olive oil in a large stockpot over medium heat.
Add in the rice. Stir and cook for 3 minutes, until rice gets puffy and starts to golden.
Add in diced onions, garlic powder, and cumin. Cook for another 2-3 minutes, or until the onion pieces become tender.
Pour in the chicken broth and the drained can of tomatoes with chiles. Mix to combine, continue to cook on medium heat until the liquid comes to a boil.
Turn down the heat to low. Cover and simmer for 20 minutes.
Fluff with a fork and enjoy!
Notes
For this recipe, I used a can of diced tomatoes with jalapeƱo and habanero peppers. Any variety of diced tomatoes with chiles will do for this. It depends on how spicy you want it to be.