Mexican Rice
Toasted rice cooked with tomatoes, green chilies, garlic, and vegetable broth!
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Servings: 6 -8
- 2 cups long-grain white rice
- 1 T olive oil
- 1 3/4 cups vegetable stock
- 1 10- oz can diced tomatoes with green chilies (I use Rotel Original)
- 1 clove garlic minced
- 2 t salt or to taste
In a saucepan, on medium, heat the olive oil. Add the rice. Stir the rice to coat. Cook and stir occasionally until the rice begins to get toasty, about 3 minutes. Add the vegetable stock, tomatoes with chilies, garlic, and salt. Bring to a boil. Lower the heat to a simmer.
Cover and cook until the liquid is absorbed, around 20 minutes. Remove from heat. Stir to fluff up the rice.
Ready to serve & enjoy!