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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup minced onion |
1 teaspoon minced garlic |
2 tablespoons salad oil |
1 1/2 cups long-grain white rice |
2 tablespoons minced fresh jalapeño chilies |
1 1/4 cups fat-skimmed chicken broth or water |
1 can (about 15 oz.) diced tomatoes |
about 1/2 teaspoon salt |
Directions:
1. In a 2- to 3-quart pan over medium heat, frequently stir onion and garlic in oil until vegetables are limp and beginning to brown, 5 to 8 minutes. Add rice and chilies; stir often until rice is opaque, 2 to 3 minutes.
2. Stir in broth, tomatoes (including juice), and 1/2 teaspoon salt. Bring to a boil over high heat, cover, reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes.
3. Stir with a fork to distribute tomatoes evenly, and add more salt to taste. Mound rice on a platter.
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