Mexican Rice
Mexican rice is prepared by sautéing rice with onions and garlic, then simmering with tomatoes and spices for a flavorful side dish.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Long Grain White Rice (rinsed until water runs clear) | 2 | Cup |
| Vegetable Oil (for sautéing) | 3 | Tbsp |
| Onion (medium, finely chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Tomato (medium, pureed) | 2 | Count |
| Chicken Broth (preferably low sodium) | 4 | Cup |
| Salt (to taste) | 1 | Tsp |
| Ground Cumin (for seasoning) | 1 | Tsp |
| Chili Powder (for seasoning) | 1 | Tsp |
| Frozen Peas (thawed) | 1 | Cup |
| Carrot (medium, diced) | 1 | Count |
| Fresh Cilantro (chopped, for garnish) | 1 | Bunch |
Instructions
- Heat vegetable oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Stir in the rinsed rice and cook, stirring frequently, until the rice is lightly golden.
- Add the pureed tomatoes, chicken broth, salt, cumin, and chili powder to the skillet. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
- Add the diced carrot and thawed peas, stir gently, cover, and continue to simmer for another 5-10 minutes until the rice is tender.
- Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork before serving.
- Garnish with chopped fresh cilantro before serving.
Prep
- Thaw frozen peas for at least 1 hour before cooking.
Kitchen equipment
Large SkilletBlender or Food Processor