Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 garlic cloves (minced)
- ½ red bell pepper (diced)
- 1 small jalapeno (seeded and finely diced)
- 1 cup long grain white rice
- ½ teaspoon cumin
- kosher salt (to taste)
- 8 ounces tomato sauce
- 1 cup vegetable or chicken broth
- Finely chopped cilantro for garnish (optional)
Instructions
- Thoroughly wash and drain the rice using a fine mesh sieve. This step helps remove excess starch.
- Heat the olive oil in a large saucepan over medium-high heat. Add the diced onions, minced garlic, bell pepper, and jalapeno. Sauté for 1 to 2 minutes until the onions become translucent.
- Add the washed rice to the saucepan. Sauté until it's lightly toasted and golden brown, about 2 minutes.
- Stir in the cumin, salt, tomato sauce, and chicken broth. Mix everything well to combine.
- Bring the mixture to a boil. Cover with a lid, reduce heat to low, and let it simmer until the rice is cooked through—about 15 minutes.
- Remove the saucepan from heat once done. Use a fork to fluff up the rice gently.
- Garnish with finely chopped cilantro if desired. Serve immediately alongside your favorite dishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 270
- Sugar: 4g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg