What looks like a lonely little bowl of rice, is actually a culinary heavy hitter—filling for tacos, or a way to amp up rice as a side dish with any meal. We love this rice in our tacos (tortilla and guacamole recipes previously posted), and if you make it ahead of time and refrigerate (then microwave to serve again), you’ll have more time for chopping and grating all those fresh vegetables. Fresh tortillas, guac, and this rice recipe make the trifecta of tacos.

Not in the mood for tacos? This is a great little gluten-free side dish, to serve with grilled or roasted meat. It’s a side dish without a season—works well in summer or winter. I got this recipe from my friend Terri, and I do not know who or where she got it from. I’ve scribbled it on a piece of scrap note paper, with no indication of it’s origins. (Some of you have a neat box of recipe cards written in D’Nealian cursive, all wrapped in plastic sleeves. I envy you organized people. My recipe collection looks more like kidnapping ransom notes.)

Serves 6-8 as a side or 10-12 for tacos

2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 cup white rice
1 can diced tomatoes (do not drain)
2 teaspoons chili powder
½ teaspoon oregano
½ teaspoon salt
2 cups chicken stock (or 1 – 14-ounce can chicken broth)

In medium saucepan, heat onion in vegetable oil over high heat. Cook until onions are translucent. Add garlic and cook for 1-2 minutes more. Add rice, tomatoes, spices, and chicken stock and stir to combine. Leave heat on high until liquids start to boil, then turn down to low and let simmer for 20 minutes, covered.

NOTE: If you use vegetable stock instead of the chicken stock, this is a vegetarian recipe.