This easy and colorful side dish pairs well with tacos and fajitas.
Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Medium
- 1½ 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
- ¼ 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 8–10 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.