Melt butter in a large saucepan over medium heat. Saute yellow onion for 3 minutes; add dry rice, saute 2 minutes stirring frequently.
Here’s your go-to recipe for easy Mexican rice, using chicken broth and a variety of spicy flavors!
Servings and Ingredients
|1 tbsp. Hy-Vee unsalted butter|
|½ c. yellow onion, chopped|
|1 c. Hy-Vee long grain white rice|
|1 ½ c. Hy-Vee 33% less-sodium chicken broth|
|1 (10-oz.) can Hy-Vee diced tomatoes and green chiles with lime and cilantro|
|1 tsp. Hy-Vee ground cumin|
|1 tsp. Hy-Vee garlic powder|
|1 tsp. onion powder|
|½ tsp. Hy-Vee salt|
|½ c. Hy-Vee frozen peas, thawed|
Things To Grab
- Large saucepan with lid
Stir in chicken broth, diced tomatoes and green chilies, cumin, garlic powder, onion powder, and salt; bring to a boil.
Reduce heat to LOW, cover and cook 20 minutes or until liquid is absorbed and rice is tender. Remove from heat. Stir in sweet peas. Fluff rice with a fork before serving.