Rotel Rice
This Rotel Rice is a vibrant, one-pot dish bursting with flavor! Perfect as a side or a main, it's easy to make and utterly satisfying.
Servings: 4 servings
Ingredients
- 1 cup long-grain white rice rinsed
- 2 tablespoons taco seasoning or to taste
- 1 teaspoon ground cumin
- 2 cups unsalted chicken broth
- 1 10-oz can Rotel diced tomatoes and green chilies undrained
- 4 to 6 tablespoons butter
- Salt & pepper to taste
Instructions
- Start by measuring 1 cup of long-grain white rice. Place it in a strainer and rinse it under cold water until the water runs clear. This step removes excess starch and helps to keep the rice fluffy.
- In a medium saucepan, melt 4 tablespoons of butter over medium heat. Once melted, add the rinsed rice and stir for about 1-2 minutes until the rice is lightly toasted. This step adds a nutty flavor to the rice.
- Stir in the taco seasoning and cumin, allowing the spices to coat the rice evenly. This will ensure that every grain is bursting with flavor.
- Add 2 cups of unsalted chicken broth and the entire can of Rotel diced tomatoes and green chilies (undrained) to the saucepan. Stir to combine all the ingredients.
- Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the saucepan with a lid.
- Allow the rice to simmer for about 18-20 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid during this time, as it traps steam and helps cook the rice evenly.
- Once cooked, remove the saucepan from heat. Let it sit covered for an additional 5 minutes. Afterward, fluff the rice with a fork, and season with salt and pepper to taste before serving.
Equipment
- Medium Saucepan
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Strainer
Notes
- Substitute butter with olive oil for a dairy-free version.
- Use vegetable broth for a vegetarian option.
- Store leftovers in an airtight container for up to 4 days.