Description
Rotel Rice is a flavorful and easy-to-make dish combining long-grain white rice with zesty Rotel tomatoes and green chilies. Enhanced with simple seasonings and cooked gently on the stovetop, this recipe delivers a vibrant, spicy side perfect for complementing a variety of meals.
Ingredients
Scale
Rice and Seasonings
- 1 cup long-grain white rice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Liquids and Fats
- 1 tablespoon olive oil or butter
- 1 can Rotel tomatoes with green chilies (10 oz), undrained
- 1 ½ cups chicken or vegetable broth
Garnish
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Heat fat and sauté rice: In a medium saucepan, heat olive oil or butter over medium heat. Add the rice and sauté for 1-2 minutes until the grains turn lightly golden, which helps enhance the rice’s flavor.
- Add tomatoes, broth, and seasonings: Pour in the undrained Rotel tomatoes and chicken or vegetable broth. Sprinkle in garlic powder, onion powder, salt, and pepper. Stir thoroughly to evenly distribute all ingredients.
- Cook the rice: Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer for 15-18 minutes. Cook until the rice is tender and all liquid has been absorbed.
- Finish and fluff: Remove the pan from the heat and allow the rice to sit, covered, for 5 minutes. This resting time lets the steam finish cooking the rice evenly. Afterward, fluff the rice gently with a fork and garnish with freshly chopped cilantro before serving.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust salt and pepper according to your taste.
- Optional cilantro garnish adds freshness and color to the dish.
- This recipe pairs well with grilled meats, beans, or as a standalone side dish.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Tex-Mex
