Preparation time: 5 minutes
Total time: 45 minutes
Makes 4 servings (about 3 cups)
When plain rice starts to get boring, spice it up with this traditional Tex-Mex favorite. Used widely in the Southwestern United States and inspired by traditional Spanish and Mexican recipes, this seasoned rice spans cultures to delight diners across the world.
• 1 tablespoon extra-virgin olive oil
• 1 cup uncooked brown basmati rice
• 1 small onion, finely diced
• 1 small red bell pepper, finely diced
• 1½ teaspoons chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• Dash of cayenne, or to taste (optional)
• 1 (14.5-ounce) can diced tomatoes
• 1½ cups water
• ¼ cup chopped cilantro
Heat the olive oil in a large skillet over medium heat. Add the rice and cook, stirring occasionally, for 5 minutes. Add the onion, bell pepper, chili powder, garlic powder, salt, black pepper, and cayenne. Cook, stirring, for 5 minutes, or until the vegetables soften.
Add the tomatoes and water. Bring to a boil. Reduce the heat to low and simmer, covered, for 30 to 45 minutes, or until all the liquid has been absorbed.
Fluff with a fork, garnish with cilantro, and serve hot.
Calories: 260
Carbohydrate: 43 g
Protein: 5 g
Fat: 9 g