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
- Finely chopped cilantro for garnish (optional)
Instructions
- Wash the rice thoroughly in a fine mesh sieve until the water runs clear.
- In a large saucepan, heat olive oil over medium-high heat. Sauté onions, garlic, bell pepper, and jalapeno for about 1 to 2 minutes until the onions are translucent.
- Add the washed rice and sauté for another 2 minutes until lightly toasted.
- Stir in cumin, kosher salt, tomato sauce, and broth; mix well.
- Bring to a boil, cover with a lid, reduce heat to low, and simmer for about 15 minutes until cooked.
- Fluff the rice gently with a fork and garnish with cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup cooked rice (about 200g)
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg