Quick Mexican Rice
The ultimate comfort food, Quick Mexican Rice is a vibrant and flavorful dish perfect for busy weeknights. Fluffy rice cooked in savory chicken broth, blended with spicy diced tomatoes and a hint of chili powder, makes this an easy weeknight dinner. Make it tonight and enjoy the deliciousness!
Equipment
- Frying Pan
- Saucepan
- Large Pot
- Cutting Board
Ingredients
- 2 Tbsp butter
- 1.5 cups long grain cooking rice uncooked
- 2.5 cups chicken broth
- 1 10-oz can Rotel diced tomatoes and green chilies
- 1 tsp chili powder
- 0.5 tsp paprika
Instructions
- In a large saucepan, melt butter over medium-high heat. Add rice and cook for 2 to 3 minutes.
- Add remaining ingredients, bring to a boil. Cover and reduce heat to simmer. Cook for approximately 20 minutes.
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.
- Freezing: You can freeze this dish! Portion it out in freezer-safe containers and enjoy it within three months.
- Pairing: This rice pairs wonderfully with grilled chicken, tacos, or as a base for burrito bowls.
- Add protein: Stir in some cooked beans or shredded chicken for a heartier meal.
- Vegetable boost: Mix in some frozen peas or corn for added nutrition and color.