Mexican Tomato Rice

Ingredients and Weight:

• 2 cups long-grain rice
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can tomato sauce
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped fresh cilantro
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable broth (optional)

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a medium saucepan, combine the rice, tomatoes, tomato sauce, onion, green bell pepper, cilantro, chili powder, cumin, salt, and black pepper.
2. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.
3. If desired, add vegetable broth during the last few minutes of cooking for a more flavorful rice.
4. Fluff the rice with a fork and serve warm.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 2g
• Carbohydrates: 50g
• Protein: 5g

Dish Characteristics:

• Savory and flavorful
• Colorful and appetizing
• Perfect side dish for grilled meats, poultry, or fish
• Can be garnished with additional cilantro, shredded cheese, or sour cream

User Comments:

• "This rice is so delicious and easy to make. It's the perfect accompaniment to any Mexican dish."
• "I love the vibrant colors and flavors of this rice. It's a crowd-pleaser at every party."
• "This is a great way to use up leftover rice. It's a quick and easy dinner that's both nutritious and satisfying."

Special Precautions and Tips:

• Be sure to use undrained diced tomatoes for the best flavor and texture.
• If you don't have vegetable broth, you can use water instead.
• This recipe can be doubled or tripled to serve a larger group.
• Leftover Mexican Tomato Rice can be stored in an airtight container in the refrigerator for up to 5 days.