Mexican Rice

Photo by Lisa W.
Adapted from damndelicious.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from damndelicious.net

Ingredients

  • 1

    tablespoon olive oil

  • 2

    cloves garlic, minced

  • 1

    onion, diced

  • 1 1/2

    cups basmati rice

  • 1

    (8-ounce) can tomato sauce

  • 1 1/2

    cups chicken broth

  • 1

    cup corn kernels

  • 1/2

    cup diced carrots

  • 1/2

    cup frozen peas

  • 1/4

    teaspoon chili powder

  • 1/4

    teaspoon cumin

  • Kosher salt and freshly ground black pepper, to taste

  • 2

    Roma tomatoes, diced

  • 2

    tablespoons chopped fresh cilantro leaves

Directions

Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes. Stir in tomato sauce and chicken broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in tomatoes. Serve immediately, garnished with cilantro, if desired.

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