Serve this rice with my White Chicken Enchiladas and they really are the perfect complement. It’s a very basic Mexican rice recipe, and you can customize it with whatever ingredients or spices make you happy—diced jalapenos, chopped black olives, Cotija cheese, turmeric…anything goes!
Heat oil in a large skillet over medium heat. Add cumin and saute. Then add onions and garlic 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 Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a more cumin, if desired! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional 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.
Adapted from Pioneer Woman
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (34g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 16 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 153.7mg||5 %|
|Potassium 76.3mg||2 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 23.3g|
|Protein 2.6g||4 %|
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Calories per serving: 124
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