Ingredients
- 6 tablespoons butter
- 2 onions, chopped
- 2 jalapeno 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 sour cream, or as desired (optional)
- 1/2 cup shredded Cheddar cheese, or as desired (optional)
Directions
Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. 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.
