Mexican Rice

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

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)

Directions

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
• Total Fat: Fat 5g
• Saturated Fat: Saturated 0.5g
• Trans Fat: Trans 0
• Cholesterol: Cholesterol 2mg
• Sodium: Sodium 140mg
• Total Carbohydrate: Carbs 48g
• Dietary Fiber: Fiber 2g
• Total Sugars: Sugars 5g
• Protein: Protein 6g