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
- optional: finely chopped cilantro for garnish
Instructions
- Rinse the rice thoroughly in a fine mesh sieve to remove excess starch.
- In a large saucepan over medium-high heat, heat olive oil and sauté diced onion, minced garlic, bell pepper, and jalapeno until the onion is translucent (about 1-2 minutes).
- Add the washed rice to the pan and toast it lightly until golden brown (about 2 minutes).
- Stir in cumin, salt, tomato sauce, and broth until well combined.
- Bring to a boil; then cover and reduce heat to low. Simmer for about 15 minutes or until rice is tender.
- Fluff with a fork and garnish with chopped cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg