Ingredients
Scale
- 1 cup long-grain white rice 🍚
- 2 cups low-sodium chicken or vegetable broth 🥣
- 1 cup jarred tomato salsa 🍅
- 1/2 teaspoon garlic powder 🧄
- 1/2 teaspoon ground cumin 🟤
- 1/2 teaspoon salt 🧂
- 1/2 teaspoon chili powder 🌶️
- 1/4 teaspoon onion powder 🧅
- 1/8 teaspoon black pepper ⚫️
- Fresh cilantro for garnish (optional) 🌿
- Lime wedges to serve (optional) 🍋
Instructions
- Rinse the rice under cold water until the rinse runs mostly clear, then drain well.
- In a medium skillet or saucepan, combine the rice, broth, salsa, garlic powder, ground cumin, salt, chili powder, onion powder and black pepper. Stir to mix evenly.
- Place the pan over medium-high heat and bring the mixture to a gentle simmer.
- Once simmering, reduce the heat to medium and cook uncovered for 8–10 minutes, stirring occasionally, until about half of the liquid has been absorbed.
- Cover the pan, lower the heat to medium-low, and simmer for another 8–10 minutes, stirring occasionally, until the rice is tender and liquid is absorbed.
- Remove from heat and let the rice sit, covered, for 2–3 minutes. Fluff gently with a fork.
- Serve hot, garnished with chopped cilantro and lime wedges if using. Enjoy as a side or base for bowls and tacos!