Description

A flavorful, fluffy, and veggie-packed side that’s perfect for taco night, meal prep, or family dinners. This Easy Mexican Style Rice comes together quickly and adds color and spice to any plate.

Ingredients

Scale

1 cup long-grain white rice

1 tablespoon oil

1/2 onion, chopped

2 cloves garlic, minced

1/2 green bell pepper, diced

1/2 cup corn kernels (fresh, canned, or frozen)

1/2 cup diced tomatoes

1/4 cup tomato sauce

1 3/4 cups chicken broth

1/2 teaspoon cumin

1/2 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, chopped (optional)

Instructions

Heat oil in a large skillet over medium heat. Add onion and garlic; sauté until soft.
Add rice to the pan and toast it for 2-3 minutes until lightly golden.
Stir in bell pepper, corn, diced tomatoes, and tomato sauce. Mix well.
Season with cumin, chili powder, salt, and pepper. Pour in chicken broth.
Bring to a gentle boil, then cover, reduce heat to low, and simmer for 18-20 minutes.
Turn off heat and let sit covered for 5 minutes. Fluff with a fork.
Garnish with chopped cilantro if using and serve warm.