It in all likelihood wasn’t the smartest sentiment I’ve ever had to travail habitation simply hours earlier I had to kickoff a novel workweek… I gave myself basically no fourth dimension to teach my caput on right away earlier jumping correct dorsum inwards to all my responsibilities. With all the chaos, I’ve been relying on simply about of my sometime favorite quick in addition to slow recipes for dinner, in addition to this basic mexican rice is the best!
I pretty much ever select the ingredients on hand, in addition to it’s super quick to brand but likewise actually flavorful in addition to delicious! We operate it every bit a side dish, or every bit a filling inwards burritos amongst beans in addition to cheese. It likewise freezes actually good (I simply position it inwards quart sized freezer bags) in addition to is the perfect matter to select on paw inwards the freezer for an slow side. Yum!
two tablespoons canola oil
1/2 onion, chopped
iii cloves garlic, minced
two cups white rice
1 14.5 ounce tin diced tomatoes
1 10 ounce tin Rotel tomatoes (optional – sometimes I teach out this out)
two cups chicken broth (add a lilliputian to a greater extent than if leaving out the Rotel)
1 teaspoon cumin
1 teaspoon salt
- Heal the crude inwards a large skillet over medium high heat.
- Add the onion in addition to sauté 2-3 minutes until softened, in addition to then add together the garlic in addition to sauté for an additional minute, until fragrant.
- Stir inwards the rice in addition to allow fix for a few minutes, stirring oftentimes thence the rice does non burn. Stir inwards the diced tomatoes,
- Rotel, chicken broth, cumin, in addition to salt, in addition to select to a simmer.
- Cover, trim back heat, in addition to allow simmer 10-15 minutes, or until liquid is absorbed.