Ingredients
Scale
- 1 cup long-grain white rice
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 1 1/2 cups chicken broth
- 1 tbsp vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 cup chopped fresh cilantro
Instructions
- Heat oil in a large skillet over medium heat.
- Add onion and cook until soft, about 3 minutes.
- Stir in garlic and rice, cooking until rice is lightly toasted.
- Add Rotel tomatoes, chicken broth, cumin, and salt.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 20 minutes.
- Remove from heat and let stand for 5 minutes.
- Fluff rice with a fork and stir in cilantro.
Notes
- Use brown rice for a healthier option.
- Adjust spice level by choosing mild or hot Rotel.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg