This vibrant Mexican-style rice is the perfect companion to grilled chicken, fajitas, or any hearty main dish. Featuring long-grain rice toasted to a golden perfection, it’s infused with warm cumin, aromatic garlic, and sweet onions. The addition of canned tomatoes and chicken bouillon creates a deeply savory, slightly smoky flavor profile that rivals restaurant-quality sides. The texture is light and fluffy, with each grain distinct and separate. ItâÂÂs an essential component of a traditional Tex-Mex meal, offering a comforting, home-cooked taste that pairs beautifully with spicy proteins. Simple to prepare with pantry staples, this dish adds color and substance to weeknight dinners.
Grilled Chicken
Description
This vibrant Mexican-style rice is the perfect companion to grilled chicken, fajitas, or any hearty main dish. Featuring long-grain rice toasted to a golden perfection, it&# 226;ÂÂs infused with warm cumin, aromatic garlic, and sweet onions. The addition of canned tomatoes and chicken bouillon creates a deeply savory, slightly smoky flavor profile that rivals restaurant-quality sides. The texture is light and fluffy, with each grain distinct and separate. ItâÂÂs an essential component of a traditional Tex-Mex meal, offering a comforting, home-cooked taste that pairs beautifully with spicy proteins. Simple to prepare with pantry staples, this dish adds color and substance to weeknight dinners.Ingredients
Directions
-
Drain the canned tomatoes, reserving the liquid, and chop the tomatoes into small pieces.
-
Measure the reserved tomato liquid and add enough water to equal 3 1/2 cups of total liquid.
-
Stir the chicken bouillon into the liquid mixture until fully dissolved.
-
Heat the oil in a large frying pan over medium heat.
-
Add the long grain rice and sauté, stirring frequently, until the rice puffs up and turns a light golden color.
-
Add the cumin seeds, chopped garlic, and chopped onion to the pan.
-
Fry the mixture for about 1 minute, stirring constantly, until fragrant.
-
Add the chopped tomatoes and continue frying, stirring constantly, until any remaining tomato liquid has evaporated.
-
Pour in the bouillon liquid mixture and stir once to combine evenly with the rice.
-
Stop stirring immediately after mixing.
-
Bring to a simmer, then reduce heat to low.
-
Cook uncovered until the liquid level drops just below the surface of the rice and small holes begin to form, about 10 to 15 minutes.
-
Cover the pan tightly and continue cooking on very low heat until all liquid is absorbed, about 15 minutes.
-
Remove from heat and let stand for 5 minutes before fluffing with a fork.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 206.9kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 0.9g5%
- Cholesterol 4.5mg2%
- Sodium 11.9mg1%
- Total Carbohydrate 33.6g12%
- Dietary Fiber 2.5g10%
- Sugars 3.4g
- Protein 5.8g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.
Substitutions: You can use vegetable bouillon instead of chicken for a vegetarian version. Diced fresh tomatoes can replace canned, though you may need to adjust the water content.
Tips: Toasting the rice before adding liquid is key to achieving fluffy, non-sticky grains. Do not stir the rice once the liquid is added, as this releases starch and makes the rice gummy.
