Mexican Restaurant Style Yellow Rice
Ingredients
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 1.5 cups white rice, long grain
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 Roma tomatoes, peeled, seeded and chopped
- 1/4 teaspoon cayenne pepper
Instructions
- In a large skillet, heat oil over medium heat. Add onion, garlic and rice. Sauté, stirring constantly for about 5 minutes until the onions are softened and the rice is starting to toast.
- Add garlic for 30 seconds. Be careful that the garlic doesn't burn.
- Add chicken broth to the skillet. Bring to a gentle boil, cover and simmer on low-medium heat for 20 minutes or until liquid is absorbed and rice is starting to get fluffy.
- Add tomatoes and cayenne pepper. Cook over low heat, stirring until tomatoes are heated through, about three minutes. Taste and salt if needed, sometimes the chicken broth adds enough salt.
- Remove from heat and fluff the rice. Serve warm.
Notes
For more nutrition, add 1 cup corn or frozen mixed vegetables. Add the veggies at the same time as the fresh tomatoes.
Serving: 1, Calories: 262kcal, Carbohydrates: 29g, Protein: 5g, Fat: 15g, Saturated Fat: 1g, Polyunsaturated Fat: 12g, Cholesterol: 5mg, Sodium: 928mg, Fiber: 1g, Sugar: 4g
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