Tasty Dinner Side (Printable Version)
A baked Mexican rice dish made with Rotel tomatoes, flavorful green chilies, chicken broth, and a few simple seasonings. Perfect to share with Tex-Mex meals.
# Ingredients:
→ Main Ingredients
01 -
1 (10-ounce) can of Rotel tomatoes with green chilies, liquid included
02 -
4 to 6 tablespoons of butter
03 -
1 cup of rinsed white long-grain rice
04 -
2 tablespoons of taco seasoning (adjust if you'd like more or less)
05 -
½ teaspoon of ground cumin
06 -
Pinch of salt and pepper, to your taste
07 -
2⅔ cups of chicken stock, low-sodium
# Steps:
01 -
Set your oven to 425°F and let it heat up. Coat a 9x9-inch baking pan with some cooking spray, making sure it’s well-greased so nothing sticks.
02 -
Pull out your prepared baking pan. Toss in the rinsed rice, taco spice, cumin, chicken broth, Rotel tomatoes with their liquid, and butter. Sprinkle with a little salt and pepper, then stir it all to blend things evenly.
03 -
Seal the dish tightly with foil, making sure no steam escapes. Put it in the heated oven and bake for half an hour so the rice can cook through.
04 -
Lift the foil off carefully. Stir the rice well so it doesn’t stick to the bottom. Slide it back in the oven and bake uncovered for another 20 to 30 minutes, until it’s perfectly soft and done.
# Notes:
01 -
For a gluten-free version, use certified gluten-free taco spices. Always check the label since some brands use wheat.
02 -
Make sure the broth is gluten-free too. Some brands add ingredients with gluten, so double-check the packaging.
03 -
This dish is a fantastic choice as a side for tacos, enchiladas, burritos, or fajitas!
04 -
You can switch the chicken broth with veggie broth if you’re making a vegetarian option.