Ingredients for Easy Mexican Rice
- Long Grain Rice
- 1 (10 ounce) can diced Rotel tomatoes and green chilies (undrained)
- Vegetable Oil
- 2 cups chicken broth
- Carrot
- 1/2 cup chopped zucchini
- 1 teaspoon salt (or to taste)
How to Make Easy Mexican Rice
- Rinse 1 cup of long-grain white rice under cold water until the water runs clear. This helps remove excess starch and prevents clumping.
- In a medium saucepan, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the rinsed rice and cook, stirring frequently, until lightly toasted and fragrant (about 2-3 minutes).
- Stir in 1 (10 ounce) can of diced Rotel tomatoes and green chilies (undrained). Cook for 5-7 minutes, stirring occasionally, until the liquid begins to reduce.
- Pour in 2 cups of chicken broth and add 1/2 cup of chopped carrots and 1/2 cup of chopped zucchini.
- Add 1 teaspoon of salt (or to taste). Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
- Remove from heat and let stand, covered, for 5 minutes to allow the rice to steam.
- Fluff the rice with a fork before serving. Enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
3g
Fat
9g
Carbs
13g
