Description
A comforting and flavorful dish made effortlessly in a slow cooker, perfect for busy weeknights.
Ingredients
Scale
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup diced tomatoes (canned or fresh)
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a large skillet, heat the olive oil over medium heat and add the diced onion.
- Sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another 30 seconds.
- Add the rice to the skillet and toast for 2-3 minutes, stirring frequently.
- Add the vegetable broth, diced tomatoes, cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes.
- Fluff the rice with a fork and garnish with chopped cilantro if desired.
Notes
Leftovers taste even better the next day. Reheat with a splash of broth to keep it moist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg