Description
A vibrant and flavorful side dish that complements many Mexican meals, easy to make and perfect for gatherings.
Ingredients
Scale
- 1 Cup Long Grain Rice (rinsed well)
- 1 tablespoon Oil
- 2 Roma Tomatoes (cut in half)
- ¼ Medium White Onion
- 2 Garlic Cloves (whole)
- ¼ cup Chicken or vegetable broth (or Chicken Bouillon and water)
- ¼ tsp Salt
Instructions
- Rinse the rice under cold water for about 30 seconds and set aside to drain.
- Blend tomatoes, onion, garlic, chicken bouillon, and water until smooth, adding more liquid if needed to reach about 1.5 cups total.
- In a pot, heat oil over medium heat and toast the drained rice until lightly brown.
- Carefully add the blended sauce, stir, and reduce heat to medium-low. Cover and simmer for 12 minutes.
- Remove from heat and let it sit covered for an additional 10 minutes.
- Fluff the rice gently with a fork before serving.
Notes
Serve warm; pairs wonderfully with tacos and enchiladas. Garnish with cilantro or lime for extra flavor. Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Mexican rice, side dish, easy recipe, vegetarian rice