Description
This delicious spicy basmati rice dish is perfect as a side or filling for tacos and burritos.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion (diced small)
- 1/2 medium red bell pepper (seeded and diced small)
- 1/2 or 1 jalapeno pepper (diced)
- 2 cloves garlic (finely minced)
- 1 cup long grain basmati rice (rinsed)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 8 ounces tomato sauce
- 8 ounces chicken broth (or vegetable broth)
Instructions
- To a large nonstick skillet, add the oil, onions, bell pepper, jalapeno, and saute over medium high heat for about 4 minutes, or until vegetables begin to soften; stir very frequently.
- Add the garlic and cook for 1 minute, or until fragrant; stir continuously.
- Add the rice, cumin, oregano, salt, stir, and cook for about 2 minutes, or until the rice is toasted and fragrant; stir nearly continuously. Tip: Do not skip this step because it’s the toasting of the rice that causes it to be extra flavorful later.
- Add the tomato sauce and broth, bring it to a rolling boil, cover with a lid, reduce the heat to medium low, and simmer covered for about 15-20 minutes, or until the rice is done.
- Troubleshooting Tips for either soupy rice or hard rice are in the FAQs. It should be perfect as written, but if it’s not, consult that section.
- Taste the rice, and if needed, make any necessary seasoning adjustments such as additional salt if desired. Serve immediately or use the rice as desired in burritos, tacos, in soups, or as desired.
Notes
- Adjust the amount of jalapeno according to desired spice level.
- Use vegetable broth to keep it vegetarian.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg