White Rice with Chiles and Tomatoes
Easily spice up plain white rice with mild green chiles and tomatoes.
2 cups water
1 tablespoon vegetable oil
1 cup long-grain white rice
1 small onion, chopped
1 teaspoon salt
1 medium tomato, seeded and chopped
1 (4-ounce) can ORTEGA Diced Green Chiles
- Heat vegetable oil in medium saucepan over medium-high heat. Add rice and onion; cook, stirring frequently, for 2 to 3 minutes or until onion is tender and rice is slightly golden. Add water; cover. Bring to a boil. Reduce heat to low; cook for 15 to 20 minutes or until most of liquid is absorbed.
- Stir in tomato, chiles and salt; heat through.
Makes 4 servings.
Tip: For quick-cook rice, use 2 cups instant rice instead of 1 cup long-grain white rice. After mixture comes to a boil, cook for length of time recommended on instant rice package.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.