Ingredients
8
8 servings
- •6 tablespoons butter
- •2 onions, chopped
- •2 jalapeno peppers, chopped
- •2 (14.5 ounce) cans Mexican-style diced tomatoes, undrained
- •1 cup uncooked white rice
- •salt and ground black pepper to taste
- •1/2 cup water
- •0.5 cup sour cream, or as desired
- •0.5 cup shredded Cheddar cheese, or as desired
Instructions
- Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeño peppers in butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Add just enough water to cover rice.
- Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.
Nutritional Facts
Per 8 servings
- Calories: 253
- Carbohydrate: 27g
- Fat: 14g
- Fiber: 2g
- Protein: 5g
- Sugar: 1g
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