Mexican Rice
By lmaley
Rate this recipe
4.3/5
(17 Votes)
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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
Details
Adapted from damndelicious.net
Preparation
Step 1
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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