Mexican Rice

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 35 minutes

Ingrédients

1 tablespoon oil

1 onion, finely diced

1/2 jalapeno pepper, finely diced

1 clove garlic, chopped

1/4 teaspoon cumin, toasted and ground (optional)

1 tsp oregano

1 cup long grained rice

1 1/2 cups chicken broth (or vegetable broth or water)

1 (14 ounce) can diced tomatoes (I like fire roasted)

salt and pepper to taste

1 tablespoon cilantro, chopped (optional)

1 tablespoon lime juice (optional)

Instructions

Heat the oil in a medium saucepan over medium heat, add the onio and cook until tender, about 3-5 miutes before adding the jalpen, garlic, and cumin and cooking until fragrant, about a minute.

Add the rice, mix in the broth, tomatoes, salt and pepper, bring to a boil, reduce the heat to medium-low, and simmer, covered, until the liquid has been absorbed and the rice is tender, about 17-20 minutes.

Mix in the cilantro and lime juice and enjoy!

Nutrition

• Calories: Calories 268
• Lipides Totaux: Fat 5g
• Lipides Saturés: Saturated 0.5g
• Acides Gras Trans: Trans 0
• Cholestérol: Cholesterol 2mg
• Sodium: Sodium 140mg
• Glucides Totaux: Carbs 48g
• Fibres Diététiques: Fiber 2g
• Sucres Totaux: Sugars 5g
• Protéines: Protein 6g