Ingredients20 m servings 164 cals
- Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
- Stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.
Per Serving: 164 calories; 3.4 g fat; 28 g carbohydrates; 3.6 g protein; 0 mg cholesterol; 166 mg sodium. Full nutrition
ReviewsRead all reviews 29
we eat alot of Mexican dishes and this goes perfectly with them. I use Rotel tomatoes. Its easy and delicious!
Fast and easy. I added 1/4 jalapino to give it just a bit of heat. I will next time stir in the cilantro just before serving.
Very good and easy recipe. The only changes I made were used beef broth, cause that is all I had and used Rotel instead of diced tomatoes. YUM!
I used Rotel instead of plain diced tomatoes - the green chiles give it a little extra kick. I also added a good shake of garlic powder and cumin. Perfect!
Not bad. As others recommended I used diced tomatoes w/ green chiles, I added a spoonful of tomato paste to boost the tomato flavor, vegetable broth (to make it vegetarian), a dash of cumin and...
Very good recipe. The only thing I did different was instead of the tomatoes I used a can of ROTEL Chili Fixin's for a little extra zing.
I like how quick this was, but I think it needs some chili powder. Good but not the best