This On The Border rice recipe is so simple anyone can make it. Just combine rice and On The Border’s signature salsa in your desired degree of hotness. You can pair this rice with your meals in place of regular rice.
How To Make Copycat On The Border Rice
Ingredients
- 3 cups rice, cooked and cooled
- 1 cup tomato salsa, preferably On the Border
- ¼ cup tomatoes, diced
- ¼ cup yellow onions, diced
- ¼ cup bell peppers of your choice, diced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- ¼ tsp chili powder
- salt and ground black pepper, to taste
For Serving:
- ¼ tsp cilantro, per serving
Instructions
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Heat up oil in a deep skillet over medium heat.
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Add onions and bell peppers. Saute until translucent.
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Add tomatoes, cumin, coriander, chili powder, and paprika. Saute briefly.
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Add rice and salsa. Stir to combine.
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Continue sauteing until liquid has evaporated, stirring as needed, roughly 5 to 8 minutes.
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Adjust seasoning to taste with salt and pepper.
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Garnish with chopped cilantro and serve. Best paired with any grilled protein, or as a filling for burritos.
Nutrition
- Sugar: 5g
- :
- Calcium: 91mg
- Calories: 795kcal
- Carbohydrates: 156g
- Fat: 11g
- Fiber: 5g
- Iron: 3mg
- Monounsaturated Fat: 7g
- Polyunsaturated Fat: 2g
- Potassium: 541mg
- Protein: 15g
- Saturated Fat: 2g
- Sodium: 626mg
- Vitamin A: 908IU
- Vitamin C: 5mg
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