Easy Rotel Mexican Rice
This Easy Rotel Mexican Rice is packed with bold flavors from Rotel tomatoes and spices. Light, fluffy, and ready in 30 minutes, it's the perfect side dish for tacos, enchiladas, and more!
Ingredients
- 1 cup long-grain white rice
- 1 can 10 oz Rotel diced tomatoes with green chilies (with juice)
- 1 ½ cups chicken broth
- 1 tbsp olive oil or butter
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp ground cumin
- ¼ tsp black pepper
- Fresh cilantro & lime juice optional, for garnish
Instructions
- Toast the Rice – Heat olive oil or butter in a large skillet over medium heat. Add rice and stir constantly until lightly golden brown.
- Add Seasonings & Rotel – Stir in garlic powder, cumin, salt, and black pepper. Then, pour in the Rotel tomatoes with their juice.
- Simmer – Add chicken broth, stir once, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed.
- Fluff & Serve – Remove from heat, let sit for 5 minutes, then fluff with a fork. Garnish with fresh cilantro and a squeeze of lime juice if desired.
Notes
- For a spicier version, use Hot Rotel or add a dash of cayenne pepper.
- To make it vegetarian, swap chicken broth for vegetable broth.
- If using brown rice, increase broth to 2 cups and cook for 40 minutes.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.