Quick Mexican Rice
This Quick Mexican Rice is a one-pot wonder bursting with flavor! Perfect as a side or a main, it's sure to impress.
Servings: 4 servings
Ingredients
- 2 Tbsp butter Adds richness and flavor.
- 1 cup long grain cooking rice uncooked
- 2 cups chicken broth Infuses the rice with savory depth.
- 1 10-oz can Rotel diced tomatoes and green chilies Brings a zesty kick and moisture.
- 1 tsp chili powder Adds warmth and depth of flavor.
- 1 tsp paprika Provides a subtle sweetness and vibrant color.
Instructions
- In a medium saucepan over medium heat, melt the 2 tablespoons of butter until it's bubbly and fragrant.
- Add the uncooked rice to the melted butter. Stir it gently for about 2-3 minutes until the rice becomes slightly translucent and begins to toast.
- Pour in the 2 cups of chicken broth and the 10-ounce can of Rotel diced tomatoes and green chilies. Stir in the chili powder and paprika.
- Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the saucepan with a lid.
- Let the rice simmer for about 18-20 minutes, or until the liquid is absorbed and the rice is tender.
- Once the rice is cooked, remove the saucepan from the heat. Let it sit, covered, for an additional 5 minutes. Then, fluff the rice with a fork and serve warm.
Equipment
- Medium Saucepan
- Wooden Spoon
- Measuring cups and spoons
- Can opener
Notes
- For a vegetarian version, swap the chicken broth for vegetable broth.
- Feel free to spice it up by adding diced jalapeños or other favorite spices.
- For extra flavor, sauté some chopped onions and garlic with the butter before adding the rice.