Easy Mexican Rice
A quick and delicious side dish bursting with flavors from tomatoes, spices, and fresh herbs, perfect for any meal.
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Servings: 4 servings
Calories: 200kcal
Ingredients
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 medium onion finely chopped
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 can 14 oz diced tomatoes, drained
- 1 tsp chili powder
- 1 tsp cumin
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, heat a tablespoon of oil over medium heat.
- Add the chopped onion and bell pepper; sauté until soft (about 5 minutes).
- Stir in the minced garlic and cook for another minute.
- Add the drained tomatoes, chili powder, and cumin; mix well.
- Pour in the vegetable broth and bring to a boil.
- Stir in the rinsed rice and a pinch of salt.
- Reduce heat to low, cover, and simmer for about 15-20 minutes.
- Remove from heat and let it sit covered for 5 minutes.
- Fluff the rice with a fork and garnish with fresh cilantro.
Nutrition
Calories: 200kcal | Carbohydrates: 38g | Protein: 4g | Fat: 2g | Fiber: 3g