Easy Rotel Mexican Rice
This easy RoTel Mexican rice recipe is a quick, flavorful side dish made with a can of RoTel for a spicy, tangy kick. Ready in under 20 minutes, it's perfect alongside tacos, enchiladas, or any favorite Mexican cuisine.
Servings: 8 servings
Calories: 163kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 cup uncooked long-grain white rice
- 10 oz. original RoTel
- 1 ½ to 1 ¾ cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- ½ teaspoon ground cumin
Instructions
Preparation (For this recipe, I like to have the following three steps done before I start cooking.)
- Rinse the rice in a mesh strainer until water draining is clear; set aside.
- Drain the diced tomatoes and reserve the liquid into a 2-cup measuring glass. Add enough chicken broth into the measuring glass to equal a total of 2 cups liquid; set aside.
- Measure spices into a small bowl; set aside.
Rice Instructions:
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the rice and cook until somewhat translucent, about 2 to 3 minutes; stirring frequently.
- Carefully add the liquid, while stirring. Add the spices and drained tomatoes; stir. Turn the heat to high and bring mixture to a *rapid boil.
- Stir once and cover with a lid. Reduce the heat to low and let simmer for 20 minutes. (Do not remove the cover during this time!)
- After 20 minutes, remove the cover and let the rice stand for 2 minutes. Fluff with a fork and serve.
Notes
*It is important to wait for a rapid boil before continuing to the next step.
Nutrition
Calories: 163kcal | Carbohydrates: 27g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 0.4mg | Sodium: 472mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
