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Makes 5 1/2 cups; 6 to 8 servings
James Carrier

How to Make It

Step 1

In a 2- to 3-quart pan over medium heat, frequently stir onion and garlic in oil until vegetables are limp and beginning to brown, 5 to 8 minutes. Add rice and chilies; stir often until rice is opaque, 2 to 3 minutes.

Step 2

Stir in broth, tomatoes (including juice), and 1/2 teaspoon salt. Bring to a boil over high heat, cover, reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes.

Step 3

Stir with a fork to distribute tomatoes evenly, and add more salt to taste. Mound rice on a platter.

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