Mexican Tomato Rice

asian european mediterranean middle eastern region turkish vietnamese side spicy savory medium fast

Prep

17 min

Cook

45 min

Total

62 min

Ingredients (8)

1 ½ teaspoons vegetable oil g

½ small small onion, diced g

⅔ cup uncooked long-grain rice g

½ teaspoon ground cumin g

½ teaspoon chili powder g

3 ounces canned diced tomatoes g

1 teaspoon salt g

1 ½ cups water g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat oil in a large saucepan over medium heat. Stir in onion and sauté until soft and translucent.

Stir in rice to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt, and water. Cover, bring to a boil then reduce heat to low. Simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.