Ingredients
- 2 teaspoons olive oil
- 1/2 onion, diced
- 1 cup white rice (medium or long grain, uncooked)
- 1 teaspoon garlic salt (or 1/2 tsp garlic powder + 1/2 tsp salt)
- 1/2 teaspoon cumin
- 10 oz can Mexican diced tomatoes (with green chiles)
- 1/2 lime, juiced
- 1 1/2 cups chicken broth
- 2 tablespoons freshly chopped cilantro
Instructions
- Heat olive oil over medium-high heat in a large skillet with a lid.
- Add diced onion and sauté for 2–3 minutes until just tender.
- Add the rice and cook, stirring often, until lightly browned. Stir in garlic salt and cumin while toasting.
- Add the Mexican diced tomatoes (with juices), lime juice, and chicken broth. Stir and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Fluff the rice with a fork, stir in freshly chopped cilantro, and serve warm.
Notes
- If you can’t find Mexican diced tomatoes, use regular diced tomatoes and a 4 oz can of green chiles (adjust the amount to your taste).
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Great as a side for tacos, enchiladas, burritos, or grilled meats.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 214
- Sugar: 2g
- Sodium: 915mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
