Taco Rice

southwestern rice side kid-friendly dinner tex-mex simmer sugar conscious kidney friendly vegan vegetarian pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher small plates

Beth Moncel

Serves 6

Source

Ingredients

1/2 tablespoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

1 teaspoon salt

2 tablespoons tomato paste

2 cups long-grain white rice

Method

In a medium saucepan, whisk together the chili powder, cumin, garlic powder, oregano, salt, tomato paste, and 3 cups of water.

Add the rice and stir briefly to combine. Cover the pan, raise the heat to high, and bring to a full boil. Reduce the heat to low and simmer for 20 minutes.

Remove the pan from the heat and let the rice stand, undisturbed, for 20 minutes more.

Remove the lid, fluff the rice with a fork, and serve.