Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 medium sweet onion (, diced small)
  • 1 small red bell pepper (, seeds and ribs removed, diced small)
  • 3 cloves garlic (, minced)
  • 1 teaspoon cumin
  • 1/4 teaspoon kosher salt
  • 2 cups long grain white rice
  • 10 ounce can ROTEL (diced tomatoes with green chilies) (, undrained)
  • 2 cups low-sodium chicken stock
  • fresh chopped cilantro

Instruction

  • In a large nonstick skillet over medium-high, heat the olive oil and butter until melted and bubbly. Add in the onions and bell pepper; cook, stirring occasionally until softened, about 3 minutes.
  • Add in the garlic, cumin, salt, and rice and cook for another minute, stirring constantly so the rice doesn’t burn.
  • Add the Rotel and chicken stock to the pan with the onion mixture. Bring to a boil. Reduce heat to low; cover and simmer for about 20 minutes.
  • Remove from heat and fluff with a fork. Rice should not be sticky. Serve and sprinkle with chopped cilantro.
  • NOTE: if you want to make this in a rice cooker, you can. After step 2, add the mixture to your rice cooker along with the Rotel and chicken stock; stir to combine and set the cooker to “quick cooking.” When the timer goes off in about 20 minutes, fluff with a fork, serve, and sprinkle with the chopped cilantro.