An easy side dish made with white jasmine rice, taco seasoning and green chilies. Everything is simmered in chicken broth and tomato sauce until the rice absorbs all of the liquid for the perfect consistency.
Add the butter and olive oil to a large pot over medium high heat. Saute the chopped onion and minced garlic for 1-2 minutes, until fragrant and onion turns translucent.
Add in the white rice, chicken broth, tomato sauce, taco seasoning and green chilies. Mix everything together, scraping the bottom of the pan.
Bring the liquid to a boil, then reduce the heat to low. Cover the pot and cook until all liquid is absorbed by the rice. Gently scrape the bottom of the pot every few minutes to help prevent burning, but don't over stir. Make sure to cook on low heat.Once liquid has been absorbed by rice, remove from heat and let sit for 5 minutes covered, then fluff with a fork.
Recipe Notes:
RINSE RICE FIRST – Rinse long grain rice before you cook to release excess starch. Just add it to a fine mesh strainer and rinse under cold water. Rinsed rice can be added right to the pot.
DON’T STIR – Never stir the rice while it’s boiling in the broth. Instead, gently scrape the bottom of the pot once or twice to prevent burning caused by the tomato sauce. While you do this, try not to stir the rice too much.
LOW HEAT – First, bring the liquid to the beginning of a boil, then let the rice simmer on low heat until all of the liquid is absorbed by the rice. The tomato sauce will burn if cooked at too high of a temperature.