Description
This Taco Night Rice Recipe offers a flavorful and easy side dish perfect for complementing your taco dinner. Made with long-grain white rice cooked in a savory blend of tomato sauce, broth, and spices, it brings a mildly spicy, aromatic touch to your meal, with peas adding a subtle sweetness and texture contrast.
Ingredients
Scale
Rice and Vegetables
- 3 tablespoons vegetable oil
- 1 cup long-grain white rice
- ¼ cup white onion, diced
- ¼ cup frozen peas
Liquids
- 2 cups chicken or vegetable broth
- 1 (8 oz) can tomato sauce
Spices
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground cumin
Instructions
- Rinse the Rice: Rinse rice in a fine-mesh strainer under cold running water until the water runs clear to remove excess starch and prevent clumping.
- Toast the Rice and Sauté Onions: Heat vegetable oil in a large pot over medium heat. Add the rice and cook, stirring frequently, until it turns a golden brown color. Add diced onions and sauté until softened, about 2-3 minutes.
- Add Liquids and Seasonings: Pour in chicken or vegetable broth, tomato sauce, and frozen peas. Stir in chili powder, garlic powder, salt, and ground cumin. Mix well to combine all ingredients.
- Simmer the Rice: Bring the mixture to a boil, then reduce heat to low. Cover the pot with a lid and let it simmer gently for 20-25 minutes until the liquid is absorbed and the rice is tender.
- Fluff and Serve: Remove from heat and fluff the rice with a fork to separate the grains. Serve hot as a perfect side for your taco night.
Notes
- Use either chicken or vegetable broth depending on dietary preference or to keep it vegetarian.
- To make it gluten-free, ensure broth and spices are gluten-free certified.
- For added protein, consider stirring in cooked beans or ground meat after the rice is cooked.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of broth or water to restore moisture.
