My Favorite Mexican Rice
Description
This one-skillet cheesy Mexican rice recipe features long-grain rice simmered in tomato sauce, chicken broth, and green chiles for a spicy side dish.
Ingredients
•
3 tablespoons vegetable oil
•
1 cup long grain white rice
•
2 1/2 cups chicken broth
•
1 (4 ounce) can tomato sauce
•
1 (4 ounce) can canned chopped green chiles, drained
•
1 small onion, minced
•
2 cloves garlic, minced
•
1 1/2 teaspoons salt
•
1/2 teaspoon ground cumin
•
1/4 teaspoon chili powder
•
1 1/2 cups shredded Monterey Jack cheese
Directions
1
Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally.
2
Spread Monterey Jack cheese on top, then replace the lid and allow cheese to melt, about 5 minutes more.