This weeknight favorite is made with white rice simmered in tomato sauce and broth, with a handful of zesty seasonings. Finish with cilantro and lime for a must-try savory side.
Keep leftovers in an airtight container for up to 3 days or freeze portions in zippered bags for up to 1 month. Thaw in the fridge before reheating in the microwave, or add directly to a hearty chicken tortilla soup.
Did you try this Tex Mex Rice Recipe? Leave a comment and rating below.
White rice is transformed into a boldly flavored side dish with just a few spices and pantry staples.
Cook rice and onion (and jalapeno if using) in butter over medium heat until onions are tender and rice is golden, about 5 minutes. Add cumin, chili powder, and oregano and cook 1 minute more.
Stir in chicken broth and tomato sauce and bring to a boil. Cover and reduce to a simmer and cook 15 minutes or until liquid is absorbed.
Remove from heat and let sit 5-10 minutes covered.
Fluff with a fork and serve with fresh cilantro and lime wedges.
Refrigerate leftovers for up to 3 days or freeze for up to 1 month.
Calories: 245 | Carbohydrates: 42g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 628mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g | Vitamin A: 471IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
