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“Quick and easy rice that goes great with any Mexican dish or even use to make Jambalaya.”
READY IN:
35mins
SERVES:
4-6
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan heat olive oil over med-high heat until oil starts to ripple. Add in onion, cook until translucent. Pour uncooked rice into pan and stir until lightly toasted, about 2 minutes Slowly, stir in chicken stock and can of undrained diced tomatoes with green chilies, salt, pepper, and spices. Let this come to a boil and then cover pan with lid and turn heat to low and simmer 15 minutes Remove pan from heat, keeping lid on and let this steam for 10 minutes Fluff rice with fork and serve.

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