Basic Mexican Rice

From Tasty Kitchen *NOTE: The original recipe calls for low sodium chicken broth, but since I'm vegetarian, I substitute with broth made from McKay's "No MSG" Chik'n Seasoning. Also, I use diced tomatoes instead of whole.
Basic Mexican Rice
Basic Mexican Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons canola oil

  • 1/2

    whole large onion, chopped

  • 3

    cloves garlic, minced

  • 2

    cups long grain rice

  • 1

    can Rotel (10 ounces)

  • 1

    can whole tomatoes (14.5 ounces)

  • 2

    cups low sodium broth

  • 1

    teaspoon cumin (more to taste)

  • 1

    teaspoon kosher salt

  • Fresh cilantro, chopped

Directions

Heat oil in a large skillet. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn't burn. Cook over low heat for 3 minutes. Add Rotel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 minutes or until rice is done. Add more liquid as needed; rice shouldn't be sticky. Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately. *I put this recipe in my rice cooker after adding broth and it turned out great.

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