Spice up white rice with chiles and tomatoes.
White Rice
with 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.
NOTE: 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 is
e the property of Nestlé® and Meals.com, used with permission.
