Description
Rotel Rice is a flavorful and easy one-dish meal that combines long-grain white rice with Rotel diced tomatoes and green chilies, seasoned with taco spices, and baked to perfection. It’s a tasty side or main dish that requires minimal preparation and delivers a spicy, savory punch.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked long-grain white rice (rinsed)
- 2 Tbsp taco seasoning (or to taste)
- ½ tsp ground cumin
- 2â…” cups unsalted chicken broth
- 1 (10-oz) can Rotel diced tomatoes and green chilies (undrained)
- 4 to 6 Tbsp butter
- Salt & pepper (to taste)
Instructions
- Preheat and prepare dish: Preheat your oven to 425ºF. Lightly spray a 9×9-inch baking dish with cooking spray to prevent sticking.
- Combine ingredients: In the prepared baking dish, add the rinsed rice, taco seasoning, ground cumin, chicken broth, undrained Rotel tomatoes with green chilies, butter, and a pinch of salt and pepper.
- Cover with foil: Tightly cover the baking dish with aluminum foil to trap moisture and allow the rice to cook evenly.
- Bake covered: Place the dish in the preheated oven and bake for 30 minutes, allowing the rice to absorb the liquids and flavors.
- Stir and bake uncovered: Carefully remove the foil, stir the rice to evenly distribute ingredients, then return the dish to the oven uncovered. Bake for an additional 20 to 30 minutes until the rice is tender and the liquid is fully absorbed.
Notes
- Rinsing the rice before cooking removes excess starch and helps prevent clumping.
- The amount of butter can be adjusted based on preference for richness and flavor.
- For a spicier dish, add extra diced green chilies or a pinch of cayenne pepper along with the taco seasoning.
- Leftover rice can be refrigerated and reheated; add a splash of broth or water to retain moisture.
- Vegetarian option: substitute chicken broth with vegetable broth and use a dairy-free butter alternative if desired.
