Mexican Rice is a tasty, budget-friendly side dish that pairs great with enchiladas, tastes amazing in burritos, and comes together pretty quickly. This authentic Mexican side is perfect for a simple weeknight dinner. Taco bowls anyone?
Canned Chopped Tomatoes
Ground Black Pepper
Short Grain White Rice
Garlic (2 cloves)
In a large saucepan, heat the
Cooking Oil (2 Tbsp)
and then cook onion until soft and translucent, for 10 minutes. Once the onion is cooked, add the garlic and cook until fragrant, about 1 minute.
Canned Chopped Tomatoes (1 cup)
Salt (to taste)
Ground Black Pepper (to taste)
and simmer for 3 minutes.
Chicken Broth (2 cups)
to the pan and then mix in the
Short Grain White Rice (1 1/3 cups)
Once the mixture reaches a boil, turn down the heat to medium-low and cover the pan. Cook for 10-15 minutes, until almost no liquid is left in the pan and rice is cooked through.
Remove the rice from heat and serve warm in bowls, topped with some
Fresh Cilantro (to taste)
Nutrition Per Serving
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