Description
This Taco Night Rice recipe is a flavorful and easy-to-make side dish perfect for complementing any taco feast. It features golden sautéed rice cooked with aromatic onions, a savory blend of spices, peas, and tomato sauce simmered to tender perfection, delivering a vibrant, slightly spicy Mexican-inspired flavor.
Ingredients
Scale
Main Ingredients
- 3 tablespoons vegetable oil
- 1 cup long-grain white rice
- ¼ cup white onion, diced
- 2 cups chicken or vegetable broth
- 1 (8 oz) can tomato sauce
- ¼ cup frozen peas
Spices
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground cumin
Instructions
- Rinse Rice: Rinse the long-grain white rice in a fine-mesh strainer under cold running water until the water runs clear to remove excess starch and prevent clumping.
- Sauté Rice and Onions: Heat the vegetable oil in a large pot over medium heat. Add the rinsed rice and sauté it until it turns a golden brown color. Then, stir in the diced onions and cook until they become softened and translucent.
- Add Remaining Ingredients: Pour in the chicken or vegetable broth and the can of tomato sauce. Add the frozen peas along with the chili powder, garlic powder, salt, and ground cumin. Stir everything together well and bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 20 to 25 minutes. Cook until the liquid is fully absorbed and the rice is tender and fluffy.
- Fluff and Serve: Remove the pot from the heat, fluff the rice gently with a fork to separate grains, and serve hot alongside your favorite taco fillings.
Notes
- Rinsing the rice is key to avoid sticky or gummy rice texture.
- You can substitute frozen peas with corn or diced bell peppers for variation.
- Use vegetable broth and omit salt to make this recipe vegetarian and lower in sodium.
- Adjust chili powder for milder or spicier flavor according to taste.
- Leftover rice can be refrigerated and reheated within 3 days.
