Description
This Taco Night Rice recipe is a flavorful and easy-to-make side dish perfect for complementing any taco night menu. It features sautéed long-grain white rice cooked with onions, tomato sauce, peas, and a blend of spices like chili powder and cumin, resulting in a mildly spiced, savory rice dish that’s tender and aromatic.
Ingredients
Scale
Ingredients
- 3 tablespoons vegetable oil
- 1 cup long-grain white rice
- ¼ cup white onion, diced
- 2 cups chicken or vegetable broth
- 1 (8 oz) can tomato sauce
- ¼ cup frozen peas
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground cumin
Instructions
- Rinse Rice: Rinse the long-grain white rice in a fine-mesh strainer under cold water until the water runs clear to remove excess starch and prevent clumping.
- Sauté Rice and Onions: Heat the vegetable oil in a large pot with a lid over medium heat. Add the rinsed rice and cook, stirring frequently, until the rice turns golden brown. Then, stir in the diced white onions and continue cooking until the onions soften and become translucent.
- Add Remaining Ingredients: Pour in the chicken or vegetable broth along with the tomato sauce, frozen peas, chili powder, garlic powder, salt, and ground cumin. Stir well to combine all the ingredients and bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low. Cover the pot with a lid and allow the rice to simmer gently for 20 to 25 minutes, or until the rice has absorbed all the liquid and is tender.
- Fluff and Serve: Remove the pot from heat. Use a fork to fluff the rice gently, separating the grains, then serve hot as a delicious side dish for your tacos or Mexican-inspired meals.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Feel free to add diced bell peppers or corn for extra texture and flavor.
- If you prefer spicier rice, increase the chili powder or add a pinch of cayenne pepper.
- Make sure to keep the heat low during simmering to avoid burning the rice at the bottom.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
