Recipe courtesy of Tiffani Thiessen
Episode: Fiesta Night
Total:
40 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 2 cups long-grain rice
  • 1 tablespoon olive oil 
  • 1 3/4 cups vegetable or chicken stock
  • One 10-ounce can stewed tomatoes with chilies, such as Rotel Original 
  • Kosher salt 
  • 1 clove garlic, minced 

Directions

Watch how to make this recipe.

In a saucepan over medium heat, add the rice and olive oil. Cook, coating the rice in the oil and toasting it slightly, about 3 minutes. Add the stock, tomatoes, garlic and 2 teaspoons salt and bring to a boil. Cook, uncovered, until the liquid is at the same level as the rice, about 5 minutes. Cover and reduce the heat to low, and cook until the liquid is absorbed, about 14 minutes. Stir the rice and remove from the heat. Cover and let sit until the rice is tender, about 5 minutes.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Mexican Red Rice

Recipe courtesy of Ingrid Hoffmann

Salsa Marinated Chicken with Mexican Rice

Recipe courtesy of Rachael Ray

Mexican Rice Pudding ("Arroz Con Leche")

Recipe courtesy of Marcela Valladolid

Olga Gonzalez's Mexican Rice (Sopa de Arroz)

Recipe courtesy of Olga Gonzalez

Mexican Meatball Soup

Recipe courtesy of Marcela Valladolid

Emerald Rice

Recipe courtesy of Ingrid Hoffmann

Green Rice

Recipe courtesy of Ingrid Hoffmann

Yellow Rice with Corn

Recipe courtesy of Daisy Martinez

Stuffed Tomatoes with Rice

Recipe courtesy of Bal Arneson

On TV

So Much Pretty Food Here