Description
A flavorful and easy-to-make Rotel Rice recipe featuring long-grain white rice cooked with zesty Rotel tomatoes and green chilies, seasoned with garlic and onion powder, perfect as a spicy side dish or a hearty base for your meals.
Ingredients
Scale
Main Ingredients
- 1 cup long-grain white rice
- 1 tablespoon olive oil or butter
- 1 can Rotel tomatoes with green chilies (10 oz), undrained
- 1 ½ cups chicken or vegetable broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Toast the Rice: In a medium saucepan, heat olive oil or butter over medium heat. Add the rice and sauté for 1-2 minutes until the rice turns lightly golden, which helps enhance its nutty flavor.
- Combine Ingredients: Add the undrained Rotel tomatoes and broth to the toasted rice. Follow with garlic powder, onion powder, salt, and pepper. Stir well to ensure all ingredients are evenly mixed.
- Cook the Rice: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15-18 minutes until the rice is tender and the liquid is fully absorbed.
- Fluff and Serve: Remove the saucepan from heat and let it sit covered for 5 minutes. Then, fluff the rice with a fork to separate the grains. Garnish with chopped fresh cilantro if desired, and serve warm.
Notes
- Use chicken broth for a richer flavor or vegetable broth to keep it vegetarian.
- Adjust the salt and pepper to your taste, especially since Rotel can be slightly salty.
- Serve as a side dish or add cooked protein like chicken or beans to make it a complete meal.
- Substitute rice with brown rice, but increase cooking time accordingly.
- Fresh cilantro garnish adds a nice color contrast and fresh taste but is optional.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Tex-Mex
