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
- Rinse the rice thoroughly using a fine mesh sieve; set aside.
- In a large saucepan over medium-high heat, warm the olive oil. Add diced onions, minced garlic, bell pepper, and jalapeno. Sauté for about 2 minutes until the onions are translucent.
- Stir in the rinsed rice and toast for about 2 minutes until lightly golden.
- Add cumin, kosher salt, tomato sauce, and broth; mix well.
- Bring to a boil, then cover and reduce heat to low. Simmer for about 15 minutes until fully cooked.
- Remove from heat and fluff with a fork before serving. Garnish with cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg