Ingredients
Scale
- 4 ounces (113.4 g) wild rice (approx. ½ cup)
- 5 cups (1.18 kg) water or chicken broth
- 2 tablespoons (30 ml) cooking oil
- 2 cloves garlic, minced
- 8 ounces (226.8 g) tomato sauce
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ cup (4 g) fresh cilantro, chopped
Instructions
- Rinse the wild rice under cold water to remove debris and excess starch.
- Place rinsed wild rice in a large saucepan with water or chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 50-60 minutes until tender.
- In a skillet, heat cooking oil and sauté minced garlic until fragrant.
- Add cooked wild rice, tomato sauce, salt, cumin, and chili powder; mix and cook until sauce is absorbed.
- Stir in fresh cilantro and warm through before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added spice, consider diced jalapeños or crushed red pepper flakes.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for 3 months.
This dish can also be made vegetarian by using vegetable broth instead of chicken broth.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: Mexican
Nutrition
- Calories: 180
- Sugar: 2
- Sodium: 300
- Fat: 5
- Saturated Fat: 0.5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
- Cholesterol: 0