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Midnight Mexican Rice Bowl

Servings: 2

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

  • 1 cup Long grain rice
  • 2 tbsp Olive oil
  • 1 White onion, finely chopped
  • 2 cloves Garlic, minced
  • 2 Tomatoes, diced
  • 2 cups Chicken broth
  • 1 tsp Cumin
  • 1 pinch Cayenne pepper
  • to taste Salt
  • a handful Fresh cilantro, chopped
  • 1 cup Cheddar cheese, shredded

Instructions:

  1. Start by rinsing the rice under cool water until the water runs clear. This helps to remove excess starch and prevent clumping.
  2. In a large skillet over medium heat, heat the olive oil. Add the chopped white onion and garlic, and sauté until the onions are translucent.
  3. Add the rice to the skillet and cook for a few minutes, stirring frequently, until the rice is lightly toasted.
  4. Mix in the diced tomatoes, chicken broth, cumin, cayenne pepper, and salt. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the skillet, and let the rice simmer for around 15-20 minutes, or until most of the liquid has been absorbed.
  6. Remove the skillet from the heat and let the rice sit, covered, for about 5 minutes.
  7. Fluff the rice with a fork, then top with fresh chopped cilantro and shredded cheddar cheese before serving.
  8. Enjoy your Midnight Mexican Rice Bowl!