Southwestern Rice
I love serving this Southwestern rice with mexican dishes. It is very flavorful !
- Preparing Time: 5 minutes
- Total Time: 25 minutes
- Served Person: 6
df
meatless
side dish
main dish
rice
mexican
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 teaspoon ground cumin
- 1 cup onions chopped
- 2 tablespoon vegetable oil
- 1 cup canned tomatoes with chiles chopped
- 1 1/2 cups white rice
- 3 1/2 cups chicken broth
- Carbohydrate 268.878763333333 g
- Cholesterol 0 mg
- Fat 5.24821625 g
- Fiber 9.59183319167296 g
- Protein 23.4575783333333 g
- Saturated Fat 0.608722781645833 g
- Serving Size 1 1 Serving (527g)
- Sodium 727.557666666667 mg
- Sugar 259.28693014166 g
- Trans Fat 0.4373194064625 g
- Calories 1249 calories
In a 3 quart saucepan, heat up the oil on medium heat. Once hot, add the onions and cumin and stir until onions have softened. Add the tomatoes and chiles, continuously stirring until the liquid begins to evaporate. Stir in the rice and mix well so that all rice is covered with the tomato, pepper & onions mixture. Continue stirring for about 2 minutes. Add chicken broth and turn heat to high. Once it comes to a boil, cover pan and bring down heat to a low simmer. Cook on low for 17-20 minutes or until fluffy.
