Description
This easy Mexican rice recipe transforms simple white rice into a flavorful side dish with tomato, cumin, and peppers, perfect for everyday meals.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1/2 red bell pepper diced
- 1 small jalapeno seeded and finely diced
- 1 cup long grain white rice
- 1/2 teaspoon cumin
- Kosher salt to taste
- 8 ounces tomato sauce
- 1 cup vegetable or chicken broth
- Optional chopped cilantro for garnish
Instructions
- Wash and drain the rice thoroughly using a fine mesh sieve
- Heat olive oil in a large saucepan over medium high heat
- Add onion garlic bell pepper and jalapeno and cook for 1 to 2 minutes until onion is translucent
- Add rice and cook while stirring until lightly toasted and golden about 2 minutes
- Stir in cumin salt tomato sauce and broth
- Bring mixture to a boil then cover and reduce heat to low
- Simmer for about 15 minutes until rice is tender and cooked through
- Remove from heat and fluff the rice with a fork
- Garnish with cilantro and serve immediately
Notes
- Omit jalapeno for a milder flavor or substitute with chili powder
- Rinse rice before cooking to prevent stickiness
- Let rice rest a few minutes before fluffing for best texture
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 5
- Sodium: 509
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 0