Description
A flavorful rice dish with sautéed vegetables and spices.
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 using a fine mesh sieve to remove excess starch.
- Heat olive oil in a large saucepan over medium-high heat. Add diced onion, minced garlic, diced bell pepper, and jalapeño; sauté for 1-2 minutes until onions are translucent.
- Stir in the washed rice and toast for about 2 minutes until lightly golden.
- Mix in cumin, kosher salt, tomato sauce, and broth; bring to a boil.
- Cover and reduce heat to low; simmer for about 15 minutes until rice is cooked.
- Fluff the rice gently with a fork before serving.
Notes
- For a spicier dish, adjust the amount of jalapeno to taste.
- Garnish with chopped cilantro before serving for added freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg