Zutaten für Sonoran Rice
- 2 tablespoons olive oil
- 1 1/2 cups long-grain white rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies (such as Pace picante sauce)
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey jack cheese
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Zubereitung von Sonoran Rice
- Heat 2 tablespoons of olive oil in an electric skillet (or large skillet) over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté for 5 minutes, until softened.
- Add 1 ½ cups long-grain white rice and stir constantly for 2-3 minutes, until lightly toasted.
- Stir in 1 (14.5 ounce) can diced tomatoes, undrained, 1 (4 ounce) can diced green chilies (like Pace Picante Sauce), and ½ cup chicken broth. Add enough additional chicken broth to reach a total of 2 cups of liquid.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during simmering.
- Fluff the rice with a fork before serving. Top with 1 cup shredded cheddar or Monterey Jack cheese.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
12g
Fat
32g
Carbs
14g