Melt butter in a large saucepan over medium heat. Saute yellow onion for 3 minutes; add dry rice, saute 2 minutes stirring frequently.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Here’s your go-to recipe for easy Mexican rice, using chicken broth and a variety of spicy flavors!
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.