Prep Time::10 mins
Cook Time::45 mins
Total Time::55 mins
Servings::8
Ingredients
6 tablespoons butter
2 onions, chopped
2 jalapeño peppers, chopped (Optional)
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, or as needed to cover (Optional)
½ cup sour cream, or as desired (Optional)
½ cup shredded Cheddar cheese, or as desired (Optional)
Directions
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.