Ingredients
Scale
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Jalapeno, diced
- 1.5 cups Long grain white rice, washed and drained
- 1 teaspoon Cumin, ground
- 1 teaspoon Kosher salt, adjust to taste
- 1 cup Tomato sauce
- 2 cups Vegetable or chicken broth
- 0.25 cups Cilantro, finely chopped for garnish
Instructions
- Rinse the rice using a fine mesh sieve until the water runs clear; drain well.
- In a large saucepan over medium-high heat, warm olive oil and sauté diced onion, minced garlic, bell pepper, and jalapeno for 1 to 2 minutes until softened.
- Add the rinsed rice and toast for about 2 minutes until lightly golden.
- Stir in cumin, kosher salt, tomato sauce, and broth; mix thoroughly.
- Bring to a boil, then cover and reduce heat to low. Simmer for about 15 minutes until the rice is tender.
- Remove from heat and fluff gently with a fork; garnish with chopped cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 4g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg