Follow these steps for perfect results
vegetable oil
garlic
minced
shallot
minced
long grain white rice
chicken broth
fire roasted tomatoes
diced, drained
carrots
diced
corn kernels
fresh shucked or frozen
ground cumin
bay leaf
kosher salt
fresh cilantro
chopped
Heat vegetable oil in a heavy pot over medium heat.
Add minced garlic and shallots, and sweat until translucent, stirring often.
Add rice to the oil and stir constantly until lightly golden.
Stir in chicken broth, diced tomatoes, carrots, corn, cumin, and bay leaf.
Season with salt, then cover and cook for 17-18 minutes.
Remove from heat, fluff rice with a fork, and discard the bay leaf.
Garnish with chopped cilantro and serve.
Expert advice for the best results
For a spicier kick, add a pinch of cayenne pepper.
Toast the rice for a nuttier flavor.
Adjust the amount of salt based on the sodium content of your chicken broth.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Garnish with fresh herbs and a lime wedge.
Serve as a side dish with grilled chicken or fish.
Use as a base for a burrito bowl.
Pair with black beans and salsa.
Pairs well with the Tex-Mex flavors.
Offers a refreshing contrast.
Discover the story behind this recipe
Popular side dish in Tex-Mex cuisine.
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