This easy and colorful side dish pairs well with tacos and fajitas.
Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Medium
- 1 1⁄2 cups chicken broth
- 2 chicken bouillon cubes
- 1 cup uncooked long-grain white rice
- 2 medium tomatoes, peeled, seeded, and quartered
- 2 Tbsp. olive oil
- 1⁄4 small onion, peeled and minced
- 1 Tbsp. chopped garlic
- 1 tsp. chili powder
- 2 Tbsp. chopped fresh cilantro
- Bring the chicken broth, bouillon cubes, and rice to a boil in a saucepan over medium heat.
- When the broth is boiling, partially cover and lower the heat to medium low. After 8 to 10 minutes or when the broth is nearly absorbed, cover the rice and cook for approximately 5 more minutes over low heat until the broth is completely absorbed.
- Purée the tomatoes in a food processor or blender.
- Heat a wok or skillet over medium heat until it is nearly smoking. Add the olive oil. Add the rice and stir-fry, stirring it in the oil until it turns golden brown.
- Add the onion and garlic. Sprinkle the chili powder over the mixture. Stir in the puréed tomato. Continue stir-frying for about 2 minutes or until the onion is softened. Garnish with cilantro and serve hot.