Description
Rotel Rice is a flavorful, easy-to-make dish combining long-grain white rice with the zesty taste of Rotel tomatoes and mild spices. Perfect as a side or a base for various meals, this recipe uses simple ingredients and quick simmering to deliver a deliciously vibrant, slightly spicy rice dish.
Ingredients
Scale
Main Ingredients
- 1 cup long-grain white rice
- 1 tablespoon olive oil or butter
- 1 can Rotel tomatoes with green chilies (10 oz), undrained
- 1 ½ cups chicken or vegetable broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Garnish
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Toast the Rice: In a medium saucepan, heat olive oil or butter over medium heat. Add the rice and sauté for 1-2 minutes, stirring frequently until the rice turns lightly golden, which enhances the nutty flavor.
- Combine Ingredients: Add the undrained Rotel tomatoes and broth into the saucepan with the toasted rice. Stir in garlic powder, onion powder, salt, and pepper to season evenly.
- Cook the Rice: Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer gently for 15-18 minutes. Cook until the rice is fully tender and the liquid has been completely absorbed.
- Fluff and Serve: Remove the pan from heat and allow it to sit, covered, for 5 minutes to finish steaming. Then, fluff the rice gently with a fork to separate the grains. Garnish with chopped fresh cilantro if desired before serving.
Notes
- To enhance flavor, consider using homemade chicken broth or a high-quality vegetable broth.
- If you prefer a milder dish, drain some of the Rotel liquid before adding it to reduce spiciness.
- For a richer taste, substitute olive oil with butter or a mix of both.
- Leftover Rotel Rice keeps well refrigerated for up to 3 days and reheats well on the stovetop or microwave.
- Feel free to add cooked protein such as shredded chicken or ground beef to make this a complete meal.
