| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 cups long-grain rice
- 1 tablespoon olive oil
- 1 3/4 cups vegetable or chicken stock
- One 10-ounce can stewed tomatoes with chilies, such as Rotel Original
- Kosher salt
- 1 clove garlic, minced
Instructions
- In a saucepan over medium heat, add the rice and olive oil. Cook, coating the rice in the oil and toasting it slightly, about 3 minutes. Add the stock, tomatoes, garlic and 2 teaspoons salt and bring to a boil. Cook, uncovered, until the liquid is at the same level as the rice, about 5 minutes. Cover and reduce the heat to low, and cook until the liquid is absorbed, about 14 minutes. Stir the rice and remove from the heat. Cover and let sit until the rice is tender, about 5 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 278 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 2 mg |
| Sodium | 422 mg |
Reviews
Made Tiffani’srice for dinner, loved it (so did my picky husband.
My family loves this recipe and we highly recommend making it! We thought the flavors were good and more complex than the few ingredients recipe calls for.
My family’s go to rice dish on Mexican Food Night, potlucks, office parties, and poolside get togetherness! We love this and we happen to love Tiffani too!
Recipe was easily constructed from everyday ingredients, offered good taste and easy cleanup. Not much depth of flavor but it was simple and quick.