White Rice With Chiles And TomatoesPosted in : Mexican on by : Daphne
HEAT vegetable oil in medium saucepan over medium-high heat. Add rice and onion; cook, stirring frequently, for 2 to 3 minutes or until onion is tender and rice is slightly golden. Add water; cover. Bring to a boil. Reduce heat to low; cook for 15 to 20 minutes or until most of liquid is absorbed.
STIR in tomato, chiles and salt; heat through.
NOTE: For quick-cook rice, use 2 cups instant rice instead of 1 cup long-grain white rice. After mixture comes to a boil, cook for length of time recommended on instant rice package.