My Favorite Mexican Rice

This one-skillet cheesy Mexican rice recipe features long-grain rice simmered in tomato sauce, chicken broth, and green chiles for a spicy side dish.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 294 Calories

Ingredients

• 3 tablespoons vegetable oil
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 cup long grain white rice
• 1 (4 ounce) can tomato sauce
• 1 (4 ounce) can canned chopped green chiles, drained
• 1.5 teaspoons salt
• 2.5 cups chicken broth
• 0.5 teaspoon ground cumin
• 0.25 teaspoon chili powder
• 1.5 cups shredded Monterey Jack cheese

Recipe Instructions

Step 1

Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally.

Step 2

Spread Monterey Jack cheese on top, then replace the lid and allow cheese to melt, about 5 minutes more.