Description
This delightful rice dish is infused with spices and topped with fresh cilantro, making it a perfect side or main.
Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 can (15 oz) diced tomatoes, drained
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Rinse and drain the rice until the water runs clear to remove excess starch.
- Heat olive oil in a medium saucepan over medium heat and toast the rice, stirring frequently until golden, about 2 minutes.
- Add chopped onion and sauté until translucent, about 3–4 minutes, then add minced garlic and cook for another minute until fragrant.
- Stir in the chili powder and cumin with the rice, cooking for about 2 minutes to bloom the spices.
- Pour in the broth and bring to a rolling boil, then stir in the diced tomatoes and season with salt and pepper.
- Reduce heat to low, cover, and let simmer for 18–20 minutes until the rice is cooked and liquid is absorbed.
- Let the rice rest, covered, for 5 minutes, then fluff with a fork.
- Transfer to a serving bowl, toss in chopped cilantro, and adjust seasoning to taste. Serve warm.
Notes
- This dish can be served as a side or a main by adding proteins like grilled chicken or shrimp.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg